ArticleFoods (Basel, Switzerland)2022
Investigation of the Phenolic Component Bioavailability Using the In Vitro Digestion/Caco-2 Cell Model, as well as the Antioxidant Activity in Chinese Red Wine.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 6 citations in OpenAlex.
- Effects of In Vitro Static Digestion and Fermentation on Phenolic Profiles and Antioxidant Activity of Pitaya (Selenicereus undatus) Flower Tea.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- In vitro digestion models in food chemistry: advancements, challenges, and applications in nutrient bioaccessibility and bioavailability.Food chemistry: X · 2026Review
- From Chronic Inflammation to Remodeling: Anthocyanins in the Context of Asthma Management.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Bioavailability of Anthocyanins: Whole Foods versus Extracts.Nutrients · 2024Review
- Bioavailability Assessment of Yarrow Phenolic Compounds Using an In Vitro Digestion/Caco-2 Cell Model: Anti-Inflammatory Activity of Basolateral Fraction.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Red wine is a well-known alcoholic beverage, and is known to have phenolic compounds (PCs), which contribute to its antioxidant activity and have other beneficial advantages for human health. The aim of this study was to evaluate the effect of the simulated gastro-intestinal digestion and the Caco-2 transepithelial transport assay on the PCs, bioavailability, and the antioxidant capacity of red wines. The contents of PCs in red wine were significantly reduced during most of the digestion phases. Phenolic acid had the greatest permeability, while the flavonols had the weakest. The bioavailability of PCs ranged from 2.08 to 24.01%. The result of the partial least squares structural equation model showed that the three phenols were positively correlated with the antioxidant activity of red wine. The contribution of anthocyanins was the largest (0.8667).
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.