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Related Experiment Videos

Iron absorption from red and white wines.

W R Bezwoda, J D Torrance, T H Bothwell

    Scandinavian Journal of Haematology
    |February 1, 1985
    PubMed
    Summary
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    Iron absorption from wine varies significantly. White wine enhances iron absorption more than red wine, possibly due to polyphenol content. This impacts dietary iron bioavailability.

    Area of Science:

    • Food Science
    • Human Nutrition
    • Biochemistry

    Background:

    • Dietary iron absorption is influenced by food matrix components.
    • Wine contains various compounds, including polyphenols and organic acids, that may interact with iron.
    • Understanding iron bioavailability from wine is crucial for nutritional assessment.

    Purpose of the Study:

    • To investigate the effect of red wine, white wine, and alcohol on the absorption of supplemental iron.
    • To explore the role of polyphenols in red wine on iron absorption.
    • To compare iron bioavailability from different wine types.

    Main Methods:

    • Administration of ferrous sulfate (3 mg) with red wine, white wine, and 7% alcohol solution to 38 fasting male subjects.
    • Measurement of iron absorption using geometric mean calculations.

    Related Experiment Videos

  • In vitro experiments assessing iron solubility and dialyzability.
  • Electrophoretic studies to identify iron complexes.

    • Main Results:

    • Iron absorption was significantly higher from white wine (10.4%) compared to red wine (4.4%) and the alcohol solution.
    • Red wine's polyphenol content reduced iron absorption; removal of 80% increased absorption from 1.9% to 3.6%.
    • In vitro studies showed lower iron solubility and dialyzability in red wine versus white wine, suggesting polyphenol binding.

    Conclusions:

    • Polyphenols in red wine significantly inhibit iron absorption.
    • White wine, with lower polyphenol content and iron complexed to hydroxycarboxylic acids, facilitates greater iron absorption.
    • These findings have implications for iron bioavailability from beverages and dietary planning.