Table 2.

Polyphenol intake from a single serving of red wine or dealcoholized red wine

	RW	DRW
Serving, mL	200	175
Total phenolics,3 mg CE	293.2	271.6
TEAC, mmol/L	3.8	2.7
Phenolic acids
Gallic acid, mg	8.0	9.4
Caffeic acid,1 mg	3.7	3.1
p-Coumaric acid,2 mg	0.7	0.8
Flavonoids
Catechin, mg	26.5	10.8
Epicatechin, mg	14.4	8.5
Malvidin, mg	8.5	4.7
Peonidin, mg	1.0	0.5

RW: Red wine; DRW: dealcoholized red wine; CE: catechin equivalents; TEAC: trolox equivalent antioxidant capacity

¹calculated from caftaric acid

²calculated from p-coumaroyl-glucosyl-tartrate

³Folin method