Table 2.

Peak plasma concentration of sum of free and conjugated polyphenols and metabolites after consumption of different test products (n = 32).

	Control	Positive Control	Dairy Drink	Soy Drink	FF Drink
Resveratrol	0.17	0.56 ***	0.61 ***	0.58 ***	0.70 ***
	(0.03–0.30)	(0.43–0.69)	(0.48–0.74)	(0.46–0.71)	(0.57–0.83)
Epicatechin	1.5	15.7 *	12.0 *	22.6 **	20.5 **
	(−6.8–9.8)	(8.4–23.0)	(4.6–19.4)	(15.4–29.8)	(13.3–27.7)
Catechin	0.47	4.4	3.3	12.1 *	5.9
	(−5.2–6.2)	(−0.5–9.3)	(−1.7–8.3)	(7.3–17.0)	(1.0–10.7)
Valerolactone	0.61	13.7 *	12.5 *	12.2	11.6
	(−3.3–4.5)	(10.2–17.3)	(9.0–16.0)	(8.8–15.6)	(8.1–15.1)
M-valerolactone	0.17	2.4 *	3.5 *	3.3 *	3.1 *
	(−0.60–0.94)	(1.7–3.2)	(2.7–4.2)	(2.5–4.0)	(2.4–3.8)
M-gallic acid	3.6	23.5 ***	21.7 ***	25.2 ***	34.1 ***,#
	(1.7–5.5)	(21.6–25.3)	(19.8–23.6)	(23.3–27.1)	(32.3–36.1)
Isorhamnetin	2.1	3.7 ***	3.3 ***	3.4 ***	3.9 ***
	(1.6–2.5)	(3.2–4.1)	(2.9–3.8)	(2.9–3.8)	(3.5–4.4)

Mean (95% confidence interval) in ng/mL. Test products were cellulose-filled capsules (control), and wine and grape polyphenols incorporated into either capsules (positive control), a dairy drink, a soy drink, or a fruit-flavoured (FF) drink. Valerolactone: 5-(3′,4′-dihydroxyphenyl)-γ-valerolactone; M-valerolactone: 5-(3′-methoxy-4′-hydroxyphenyl)-γ-valerolactone; M-gallic acid: 3/4-O-methyl gallic acid. Statistically significant compared to control (placebo capsules): * p < 0.05, ** p < 0.001, *** p < 0.0001. Statistically significant compared to positive control (polyphenol-filled capsules): ^# p < 0.0001.