According to the latest data from the ESI database, the research result of a team of Yulin Fang from Northwestern A&S University published in Food Research International, a Top journal of food in Region II of Chinese Academy of Sciences, on the healthy drinking pattern of wine, "Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns" (Food Research International, 2020, 127, 10804), has been selected for the latest issue of Food Research International. (Food Research International, 2020, 127, 108704) was selected as the latest issue of ESI Highly Cited Paper.
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This study is the first to investigate the effect of wine consumption patterns (both pre- and post-meal consumption) on the digestive characteristics and bioavailability of wine polyphenols under simulated in vitro digestion conditions. In addition, the effect of wine digestion volume on the digestive characteristics and bioaccessibility of wine polyphenols during in vitro digestion is also discussed. These results are expected to provide a basis for scientific understanding of the benefits and drawbacks of wine consumption.
It was found that under in vitro gastrointestinal simulated digestion conditions, the amount and mode of wine consumption had significant effects on the digestive properties and bioaccessibility of wine polyphenols as well as on the biological activities of wine polyphenols such as their antioxidant capacity, -amylase and -glucosidase inhibition, and their effects on the intestinal microflora. Wine polyphenols were well released during gastric digestion, while the release rates of the serum-available fraction, the colon-available fraction and the colonic-available fraction were decreased. The associated bioactivities showed similar trends to those of the polyphenolic content. Bioactivity was higher in red wines than in white wines, but bioacceptability was higher in white wines than in red wines, especially under alcoholic conditions, mainly due to the difference in polyphenol content between red and white wines, as red wines always had several times higher polyphenol content than white wines. In terms of consumption, the bioavailability of polyphenols decreases with increasing consumption, while the bioavailability and bioactivity of polyphenols are significantly better under conditions of postprandial consumption than preprandial consumption.
The results of this study, conducted in an in vitro digestion simulation, provide predictions and references for human nutrition studies, while future in vivo and clinical studies remain to be further developed. It is clear from this study that wine, despite its many benefits to the human body, still needs to be consumed in moderation. In order for the polyphenols in wine to perform their functions for human health, it is still important to treat wine consumption in the same way as other alcoholic beverages and to control the amount of wine consumed.