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 |