Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount...

Area of Science:

• Food Science
• Nutritional Biochemistry
• Gastroenterology

Background:

• Polyphenols in wine are known for potential health benefits.
• Understanding their digestive fate and bioaccessibility is crucial for maximizing health outcomes.
• Wine consumption patterns significantly influence polyphenol absorption.

Purpose of the Study:

• To investigate how wine drinking amount and patterns affect polyphenol digestive characteristics.
• To determine the bioaccessibility of wine polyphenols under in vitro gastrointestinal digestion.
• To correlate polyphenol bioaccessibility with biological activity and consumption habits.

Main Methods:

• In vitro gastrointestinal digestion model simulating human digestion.
• Analysis of polyphenol release and fractions (serum-available, colon-available).
• Comparison of red and white wine under different drinking scenarios (amount, timing).

Main Results:

• Polyphenol release was highest in the mouth and stomach, decreasing significantly in later digestive stages.
• White wine showed higher bioaccessibility than red wine, particularly with binge drinking.
• Increased drinking volume and drinking before meals reduced polyphenol bioaccessibility and activity.

Conclusions:

• Moderate wine consumption is recommended to optimize polyphenol bioaccessibility and health benefits.
• Drinking wine after a meal enhances polyphenol absorption compared to drinking before a meal.
• The type of wine and drinking patterns (amount, timing) critically influence the bioavailability of beneficial wine compounds.