In vitro bioconversion of polyphenols from black tea and red wine/grape juice by human intestinal microbiota displays strong interindividual variability.

Comparison Between Effect of Grape Fermentative Product (red wine) and Fresh Red Grape Juice on Antioxidant Biomarkers of Liver Mitochondria Isolated from Rats in vitro

Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.

A number of different beverage products claim to have antioxidant potency due to their perceived high content of polyphenols. Basic and applied research indicates that pomegranate juice (PJ), produced from the Wonderful variety of Punica granatum fruits, has strong antioxidant activity and related health benefits. Although consumers are familiar with the concept of free radicals and antioxidant...

Use of grape polyphenols against carcinogenesis: putative molecular mechanisms of action using in vitro and in vivo test systems.

Polyphenols are present in foods and beverages and are related to sensorial qualities such as color, bitterness, and astringency, which are relevant in wine, tea, grape juice, and other products. These compounds occur naturally in forms varying from simple phenolic acids to complex polymerized tannins. Thus, it is reasonable to expect that grape-derived products elaborated in the presence of sk...

Salivary proteins interact with dietary constituents to modulate tooth staining.

Dietary components rich in polyphenols-for example, tea and red wine-are thought to cause tooth staining. In the present study, hydroxyapatite was used as a model of enamel for study of the influence of salivary proteins on the binding of different polyphenols to hydroxyapatite in vitro. Neither salivary protein pellicles nor salivary proteins in solution significantly altered the binding of th...

The Microbiota Is Essential for the Generation of Black Tea Theaflavins-Derived Metabolites

BACKGROUND Theaflavins including theaflavin (TF), theaflavin-3-gallate (TF3G), theaflavin-3'-gallate (TF3'G), and theaflavin-3,3'-digallate (TFDG), are the most important bioactive polyphenols in black tea. Because of their poor systemic bioavailability, it is still unclear how these compounds can exert their biological functions. The objective of this study is to identify the microbial metabol...