EFFECT OF RED WINE INGESTION ON THE ANTIOXIDANT CAPACITY OF SERUM

Aerobic metabolism in biological systems produces reactive oxygen spec ies, and defense against such prooxidants requires antioxidant activit y, e.g., predominantly vitamins C and E in serum. Recently, flavonoids (polyphenols occurring widely in plants) have been investigated in vi tro for their antioxidant activity; whether they are absorbed after in gestion is not clear. Using a chemiluminescent assay of serum antioxid ant capacity (SAOC), we have studied the effects in normal individuals of ingesting red wine, white wine, and high doses of vitamin C. In ni ne subjects who ingested 300 mt of red wine, the mean SAOC was increas ed by 18% after 1 h and by 11% at 2 h. The same amount of white wine p roduced 4% and 7% increases, respectively. The ingestion of 1000 mg (5 .7 mmol) of ascorbic acid by four subjects increased their mean SAOC b y 22% at 1 h and by 29% at 2 h. An in vitro comparison of red wine, wh ite wine, and various fruit juices showed the high antioxidant capacit y of red wine in addition to its ability to increase the antioxidant c apacity of serum in vivo. The antioxidant effects of various flavonoid s and other polyphenols were also studied.