College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China; Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
Food Res Int. 2020 Jan;127:108704. doi: 10.1016/j.foodres.2019.108704. Epub 2019 Oct 31.
Effects of drinking amount and patterns of wine on the digestive characteristics and bioaccessibility of wine polyphenols under in vitro gastrointestinal digestion were investigated. Wine polyphenols released well during mouth and stomach digestion, and the release rates in the "serum-available" fraction, "colon-available" fraction, and after the colon were much lower. Red wine showed a higher biological activity than white wine, but white wine had a better bioaccessibility than red wine, especially under binge drinking. The bioaccessibility of most polyphenols decreased as the drinking amount increased, indicating that drinking larger volumes of wine did not increase the bioaccessibility of polyphenols. Additionally, the relevant biological activities did not increase as the drinking amount increased. Drinking after a meal showed significantly better results than drinking before a meal in most of the tests. Hence, in order to let wine polyphenols play its functional for human health, there still need a moderate consumption amount of wine and drinking after meal is better.
研究了在体外胃肠道消化条件下，饮酒量和饮酒方式对葡萄酒多酚的消化特性和生物利用度的影响。多酚在口腔和胃部消化过程中释放良好，而在“血清可利用”部分、“结肠可利用”部分和结肠后释放的多酚量要低得多。红葡萄酒的生物活性高于白葡萄酒，但白葡萄酒的生物利用度高于红葡萄酒，尤其是在狂饮时。随着饮酒量的增加，大多数多酚的生物利用度下降，这表明饮用大量的酒并不能增加多酚的生物利用度。此外，相关的生物活性也不会随着饮酒量的增加而增加。与餐前饮酒相比，餐后饮酒在大多数测试中都显示出更好的效果。因此，为了让葡萄酒多酚对人体健康发挥其功能，仍然需要适量饮酒，并且餐后饮酒更好。
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