THE EFFECT OF WHISKEY AND WINE CONSUMPTION ON TOTAL PHENOL CONTENT AND ANTIOXIDANT CAPACITY OF PLASMA FROM HEALTHY-VOLUNTEERS

Objective: To assess whether consumption of 100 mi of whisky or red wi ne by healthy male subjects increased plasma total phenol content and antioxidant capacity. Design: A Latin square arrangement to eliminate ordering effects whereby, after an overnight fast, nine volunteers con sumed 100 ml of red wine, malt whisky or unmatured 'new make' spirit. Each volunteer participated on three occasions one week apart, consumi ng one of the beverages each time. Blood samples were obtained from th e anticubital vein at intervals up to 4h after consumption of the beve rages when a urine sample was also obtained. Results: Within 30 min of consumption of the wine and whisky, there was a similar and significa nt increase in plasma total phenol content and antioxidant capacity as determined by the ferric reducing capacity of plasma (FRAP). No chang es were observed following consumption of 'new make' spirit. Conclusio ns: Consumption of phenolic-containing alcoholic beverages transiently raises total phenol concentration and enhances the antioxidant capaci ty of plasma. This is compatible with suggestions that moderate alcoho l usage and increased antioxidant intake decrease the risk of coronary heart disease.