PLASMA ANTIOXIDANT CAPACITY STATUS AFTER RED WINE CONSUMPTION

Several studies report that the plasma antioxidant capacity (PAC) increases after a single ingestion of red wine. However, data on the different behaviour of PAC after food intake in subjects of the same sex are still lacking. On the basis of these observations some investigations were undertaken in order to evaluate the effects of red wine intake on PAC in a homogeneous groups of healthy female volunteers (n=18). Additionally, the possible correlation between increase of PAC values and increase in uric acid levels was also assessed. PAC and uric acid concentrations were determined before wine intake and 50, 120 and 240 minutes thereafter. The results obtained following these studied highlighted two different patterns of variation of plasma AC values after red wine intake in women. Group “A” exhibits a significant increase in PAC at 120 minutes after wine consumption while group “B” showed a peak level of AC 50 minutes after wine intake. However, no significant correlation was highlighted between increased levels of uric acid and PAC. These results provide a strong argument for the hypothesis that sampling procedures may be one of the confounding factor in studies on the plasma antioxidant status after food or beverage consumption. These preliminary observations indicate that sex-based selection of volunteers should be considered in further investigations.