The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers

OBJECTIVE: To assess whether consumption of 100 ml of whisky or red wine by healthy male subjects increasedplasma total phenol content and antioxidant capacity. DESIGN: A Latin square arrangement to eliminate ordering effectswhereby, after an overnight fast, nine volunteers consumed 100 ml of red wine, malt whisky or unmatured 'new make'spirit. Each volunteer participated on three occasions one week apart, consuming one of the beverages each time. Bloodsamples were obtained from the anticubital vein at intervals up to 4h after consumption of the beverages when a urinesample was also obtained. RESULTS: Within 30 min of consumption of the wine and whisky, there was a similar andsignificant increase in plasma total phenol content and antioxidant capacity as determined by the ferric reducing capacityof plasma (FRAP). No changes were observed following consumption of 'new make' spirit. CONCLUSIONS:Consumption of phenolic-containing alcoholic beverages transiently raises total phenol concentration and enhances theantioxidant capacity of plasma. This is compatible with suggestions that moderate alcohol usage and increasedantioxidant intake decrease the risk of coronary heart disease.