THE EFFECT OF RED AND WHITE WINES ON NONHEME-IRON ABSORPTION IN HUMANS
THE EFFECT OF RED AND WHITE WINES ON NONHEME-IRON ABSORPTION IN HUMANS
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DOI：
10.1093/ajcn/61.4.800
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发表时间：
1995-04-01
影响因子：
7.1
通讯作者：
HURRELL, RF
中科院分区：
文献类型：
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作者：
COOK, JD;REDDY, MB;HURRELL, RF
在这项研究中，通过对33名受试者的葡萄酒中的酚类化合物进行放射性铁吸收测量，研究了葡萄酒中酚类化合物的影响。在四项独立的研究中，我们观察到，含有低浓度多酚的白色葡萄酒的吸收比含有10倍高浓度多酚的两种红葡萄酒高2至3倍。通过将葡萄酒的酒精含量降低约90%来评估葡萄酒中多酚和酒精之间的相互作用。当酒精浓度降低时，红葡萄酒的非血红素铁吸收量显著降低28%，但白色葡萄酒没有影响。当与小面包卷一起食用时，酒精含量降低的红葡萄酒的抑制作用大约是不吃食物时的两倍。我们的研究结果表明，红葡萄酒中酚类化合物的抑制作用不太可能显著影响铁平衡。
The effect of the phenolic compounds in wine was examined in this study by performing radioiron-absorption measurements from extrinsically labeled test meals in 33 human subjects. In four separate studies we observed that absorption was 2- to 3-fold higher from white wine containing a low concentration of polyphenols than from two red wines containing a 10-fold higher concentration of polyphenols. The interaction between the polyphenols and alcohol in wine was evaluated by reducing the alcohol content of the wines by approximate to 90%. When the alcohol concentration was reduced, there was a significant 28% decrease in nonheme-iron absorption with red wine but no effect with white wine. The inhibitory effect of red wines with reduced alcohol content was about twofold greater when they were consumed with a small bread roll than when taken without food. Our findings indicate that the inhibitory effect of phenolic compounds in red wine is unlikely to affect iron balance significantly.