Table 7.

Association between wine consumption and gut flora [66,67,68,69,70,71].

Clinical Sample	Dose/Type	Duration	Main Results	References
41 volunteers, aged 20−65 years	250 mL/day RW	4 weeks	The microbial metabolic profile of faeces is significantly modified after moderate intake of red wine polyphenols	Munoz-Gonzalez I., et al., 2013
60 microbial phenolic metabolites in faecal samples	DRW: 272 mL, RW: 272 mL/, Gin: 100 mL/day	3 months	The microbial metabolic profile of faeces is significantly modified after moderate intake of red wine polyphenols	Jimenez-Giron A., et al., 2013
10 male volunteers, aged 45–50 years	RW (272 mL/day), DRW (272 mL/day), or gin (100 mL/day)	20 days	Chronic RW consumption increases Bifidobacterium and Prevotella amounts, which may have beneficial effects by leading to lower plasma lipopolysaccharide (LPS) concentrations.	Clemente-Postigo M., et al., 2013
10 patients with metabolic syndrome and 10 healthy subjects	RW & DRW	30 days	Modulation of the gut microbiota by using red wine could be an effective strategy for managing metabolic diseases associated with obesity.	Moreno-Indias I., et al., 2016
38 volunteers, 55–67 years	100 mL per day RW/FFQ		Regular consumption of RW appears to be associated with a reduced serum lipoperoxidation in which the intestinal microbiota may be involved	Cuervo A., et al., 2015
41 healthy volunteers	250 mL of red wine per day	28 days	Consumption of red wine increased the global faecal microbial diversity	Barroso E., et al., 2017

FFQ, Food Frequencies Questionnaire; RW, red wine; WW, white wine; DRW, dealcoholized RW.