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. 2004 Dec 1;2004(5):293–298. doi: 10.1155/S1110724304403106

Table 1.

Ingested bioactive compounds.

Component/parameter Red grape juice conc. Red wine (400 mL)
diluted (400 mL)

Antioxidant capacity by 6.0 8.6
TRAP assay (mmol)
Total anthocyanins (mg) 283.5 279.6
Flavan-3-ols (mg) 15.2 74.8
Flavonols (mg) 5.6 2.4
Resveratrols (mg) 9.2 6.8
Phenolic acids (mg) 16.8 23.2

Total phenolics (mg) 330.3 386.8