Showing contents of phenol-stripped red wine equivalents
Caccetta R.A., Croft K.D., Beilin L.J., Puddey I.B. (2000) Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability. Am J Clin Nutr 71:67-74
| Compound | Mean content |
|---|---|
| Polyphenols, total | 87 mg/L |
| Caffeic acid | 0.08 mg/L |
| Protocatechuic acid | 0.04 mg/L |
| Gallic acid | 0.01 mg/L |