Bioavailability of Red Wine Anthocyanins

Bioavailability of Table Red Wine and Young Port Red Wine Anthocyanins

The main aim of this study is to evaluate the bioavailability of table red wine and young Port red wine anthocyanins in healthy men.

Study Overview

• Status: Completed
• Conditions: Healthy
• Intervention / Treatment: Dietary supplement: Table Red Wine; Dietary supplement: Young Port Red Wine

Detailed Description

Anthocyanins (ANT) are water soluble pigments found in plants, flowers and fruits that are consumed as part of the human diet, many times in higher amounts than other flavonoid classes. Red wine is also an important source of anthocyanins, especially Mv3glc.

Several epidemiological studies have suggested that the consumption of anthocyanin-rich foods, including the moderate consumption of red wine, is positively associated with the prevention of cardiovascular heart disease.

It has become clear that the flavonoid bioactive forms in vivo are not necessarily those which occur in nature, but metabolites arising after absorption takes place.Therefore, studying the bioavailability of red wine ANT is very important to identify which metabolites (originated in vivo) can actually reach the target organs (and in which concentrations) and may be responsible for the postulated health benefits of red wine.

Intervention protocol:

Urine samples and peripheral venous blood (10 ml) will be collected from 10 h-fasting subjects. Afterwards, each volunteer will consume 250 ml of table red wine or 150 ml of young Port red wine and blood samples will be collected 15, 30, 60 and 120 min after wines ingestion. Another urine sample will be collected at 120 min.

Table red wine 12 % (250 ml) and young Port red wine 20 % (150 ml), two different food matrices rich in ANT, provided the same amount of ethanol (24 g of ethanol).

A thorough screening analysis for ANT will be performed in plasma and urine samples collected from the volunteers at different time points.

• Study Type: Interventional
• Enrollment (Actual): 6
• Phase: Phase 1

Contacts and Locations

Study Locations

• Portugal
  • Porto, Portugal, 4200-450
    • CINTESIS - Faculty of Medicine of the University of Porto

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 14 years to 41 years (Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: Male

Description

Inclusion Criteria:

• Men
• Age 18-65 years
• BMI < 25 kg/m2
• Willing and able to provide written consent

Exclusion Criteria:

• Subjects with current or previous CVD, diabetes or other severe chronic disease
• Subjects under prescription of any chronic medication
• Intake of red fruits or red wine in the last 24 h prior to the beginning of the intervention
• Subjects involved in any clinical or food study within the preceding month

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Interventional Model: Crossover Assignment
• Masking: None (Open Label)

Number of Arms

2

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Table Red Wine; 250 ml Table Red Wine (12% ethanol)	Dietary supplement: Table Red Wine
Experimental: Young Port Red Wine; 150 ml Young Port Red Wine (20% ethanol)	Dietary supplement: Young Port Red Wine

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Time Frame
Plasma concentrations of anthocyanins and anthocyanins metabolites	At baseline and 15, 30, 60 and 120 minutes after wines consumption

Secondary Outcome Measures

Outcome Measure	Time Frame
Urinary concentrations of anthocyanins and anthocyanins metabolites	At baseline and 120 minutes after wines consumption

Collaborators and Investigators

• Sponsor: Universidade do Porto
• Collaborators: Center for Health Technology and Services Research; REQUIMTE/LAQV, Departamento de Química e Bioquímica, FCUP; Vinoflavo
• Investigators: Principal Investigator: Conceição Calhau, PhD, CINTESIS - Faculty of Medicine of University of Porto

Study record dates

Study Major Dates

• Study Start: December 1, 2015
• Primary Completion (Actual): March 1, 2016
• Study Completion (Actual): July 1, 2016

Study Registration Dates

• First Submitted: November 23, 2016
• First Submitted That Met QC Criteria: November 23, 2016
• First Posted (Estimate): November 29, 2016

Study Record Updates

• Last Update Posted (Estimate): November 29, 2016
• Last Update Submitted That Met QC Criteria: November 23, 2016
• Last Verified: November 1, 2016

More Information

Terms related to this study

• Keywords: Bioavailability; Flavonoids; Anthocyanins; Port wine; Red wine
• Other Study ID Numbers: VINOFLAVO_02