AbstractSeveral studies report that the plasma antioxidant capacity (PAC) increases after a single ingestion of red wine.However, data on the different behaviour of PAC after food intake in subjects of the same sex are still lacking.On the basis of these observations some investigations were undertaken in order to evaluate the effects of redwine intake on PAC in a homogeneous groups of healthy female volunteers (n=18). Additionally, the possiblecorrelation between increase of PAC values and increase in uric acid levels was also assessed. PAC and uric acidconcentrations were determined before wine intake and 50, 120 and 240 minutes thereafter. The results obtainedfollowing these studied highlighted two different patterns of variation of plasma AC values after red wine intakein women. Group “A” exhibits a significant increase in PAC at 120 minutes after wine consumption while group“B” showed a peak level of AC 50 minutes after wine intake. However, no significant correlation washighlighted between increased levels of uric acid and PAC. These results provide a strong argument for thehypothesis that sampling procedures may be one of the confounding factor in studies on the plasma antioxidantstatus after food or beverage consumption. These preliminary observations indicate that sex-based selection ofvolunteers should be considered in further investigations.
|Number of pages||8|
|Journal||JOURNAL OF FOOD RESEARCH|
|Publication status||Published - 2012|