Red Wine Alcohol Promotes Quercetin Absorption and Directs Its Metabolism Towards Isorhamnetin and Tamarixetin in Rat Intestine in Vitro.
From: Dipartimento di Scienze Biomediche, Università di Siena, Via Aldo Moro 2, Siena 53100, Italy.
British journal of pharmacology
- Publish Date: Apr 2006
- ISSN: 0007-1188
- Volume: 147
- Issue: 7
- Pages: 765-71
- Medium: Print
- Language: English
- Citation (JAMA): Dragoni Stefania, Gee Jennifer, Bennett Richard, et al. Red Wine Alcohol Promotes Quercetin Absorption and Directs Its Metabolism Towards Isorhamnetin and Tamarixetin in Rat Intestine in Vitro.. Br. J. Pharmacol. Apr 2006;147:765-71
Abstract
Moderate consumption of red wine has been associated with beneficial effects on human health, and this has been attributed to the flavonoid content. Factors that influence the bioavailability of this group of polyphenolic compounds are therefore important. Using the rat cannulated everted jejunal sac technique, we have investigated the effect of alcohol on the intestinal absorption of quercetin and its 3-O-glucoside from red wine. Tissue preparations were incubated in whole or dealcoholised red wine, diluted 1 : 1 with Krebs buffer for 20 min at 37 degrees C, after which the mucosa was removed and processed for HPLC analysis. Tissues exposed to red wine had significantly higher amounts of both quercetin (x 3; P < 0.001) and quercetin-3-O-glucoside (x 1.5; P < 0.01) associated with them, compared with sacs incubated in the dealcoholised equivalent. In addition, both tamarixetin (T) and isorhamnetin (I), in the mucosal tissue from sacs exposed to the whole wine, were significantly elevated approximately two fold (P < 0.05; P < 0.01, respectively). Similar results were obtained when sacs were incubated in Krebs buffer containing a mixture of pure quercetin and quercetin-3-O-glucoside with or without alcohol, and, although effects on the apparent absorption of Q and Q-3-G were not so marked, concentrations of the metabolites quercetin-3-O-glucuronide and I were significantly increased by the presence of alcohol (P < 0.01 and P < 0.001, respectively). It is therefore plausible that the moderate alcohol content of red wine contributes to its beneficial health effects in humans by both increasing the absorption of quercetin and quercetin-3-O-glucoside and by channelling their metabolism towards O-methylation to yield compounds (T and I), which have potential protective effects against cancer and cardiovascular diseases.
Mesh Headings (Keywords): Animals, Central Nervous System Depressants, Chromatography, High Pressure Liquid, Disaccharides, Ethanol, Flavonols, Hydrogen-Ion Concentration, Intestinal Absorption, Intestinal Mucosa, Intestines, Jejunum, Male, Phenols, Quercetin, Rats, Rats, Wistar, Sulfur Dioxide, Wine
Check for Full Text / PubMed Unique Identifier (PMID): 16444288
This abstract is part of PubMed, a service of the U.S. National Library of Medicine. PubMed includes more than 17 million citations from MEDLINE and other life science journals for biomedical articles. See Copyright and Disclaimers.
Linked medical terms appearing on this page are added by Healia to help readers find more information and are not part of the original PubMed document.
The data herein was last updated on July 8th, 2008 and may not reflect the most current and accurate data available from NLM.