{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:51:25Z","timestamp":1790815885198,"version":"4.1.0"},"reference-count":34,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2009,1,29]],"date-time":"2009-01-29T00:00:00Z","timestamp":1233187200000},"content-version":"vor","delay-in-days":1034,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["bpspubs.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["British J Pharmacology"],"published-print":{"date-parts":[[2006,4]]},"abstract":"<jats:p>\n<jats:list list-type=\"explicit-label\">\n<jats:list-item><jats:p>Moderate consumption of red wine has been associated with beneficial effects on human health, and this has been attributed to the flavonoid content. Factors that influence the bioavailability of this group of polyphenolic compounds are therefore important.<\/jats:p><\/jats:list-item>\n<jats:list-item><jats:p>Using the rat cannulated everted jejunal sac technique, we have investigated the effect of alcohol on the intestinal absorption of quercetin and its 3\u2010<jats:italic>O<\/jats:italic>\u2010glucoside from red wine. Tissue preparations were incubated in whole or dealcoholised red wine, diluted 1\u2003:\u20031 with Krebs buffer for 20\u2003min at 37\u00b0C, after which the mucosa was removed and processed for HPLC analysis. Tissues exposed to red wine had significantly higher amounts of both quercetin (\u00d7 \u22123; <jats:italic>P<\/jats:italic>&lt;0.001) and quercetin\u20103\u2010<jats:italic>O<\/jats:italic>\u2010glucoside (\u00d7 \u22121.5; <jats:italic>P<\/jats:italic>&lt;0.01) associated with them, compared with sacs incubated in the dealcoholised equivalent. In addition, both tamarixetin (T) and isorhamnetin (I), in the mucosal tissue from sacs exposed to the whole wine, were significantly elevated approximately two fold (<jats:italic>P<\/jats:italic>&lt;0.05; <jats:italic>P<\/jats:italic>&lt;0.01, respectively).<\/jats:p><\/jats:list-item>\n<jats:list-item><jats:p>Similar results were obtained when sacs were incubated in Krebs buffer containing a mixture of pure quercetin and quercetin\u20103\u2010<jats:italic>O<\/jats:italic>\u2010glucoside with or without alcohol, and, although effects on the apparent absorption of Q and Q\u20103\u2010G were not so marked, concentrations of the metabolites quercetin\u20103\u2010<jats:italic>O<\/jats:italic>\u2010glucuronide and I were significantly increased by the presence of alcohol (<jats:italic>P<\/jats:italic>&lt;0.01 and <jats:italic>P<\/jats:italic>&lt;0.001, respectively).<\/jats:p><\/jats:list-item>\n<jats:list-item><jats:p>It is therefore plausible that the moderate alcohol content of red wine contributes to its beneficial health effects in humans by both increasing the absorption of quercetin and quercetin\u20103\u2010<jats:italic>O<\/jats:italic>\u2010glucoside and by channelling their metabolism towards <jats:italic>O<\/jats:italic>\u2010methylation to yield compounds (T and I), which have potential protective effects against cancer and cardiovascular diseases.<\/jats:p><\/jats:list-item>\n<\/jats:list>\n<\/jats:p><jats:p><jats:italic>British Journal of Pharmacology<\/jats:italic> (2006) <jats:bold>147<\/jats:bold>, 765\u2013771. doi:<jats:ext-link xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" ext-link-type=\"doi\" xlink:href=\"10.1038\/sj.bjp.0706662\">10.1038\/sj.bjp.0706662<\/jats:ext-link><\/jats:p>","DOI":"10.1038\/sj.bjp.0706662","type":"journal-article","created":{"date-parts":[[2006,1,30]],"date-time":"2006-01-30T12:05:03Z","timestamp":1138622703000},"page":"765-771","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":55,"title":["Red wine alcohol promotes quercetin absorption and directs its metabolism towards isorhamnetin and tamarixetin in rat intestine <i>in vitro<\/i>"],"prefix":"10.1111","volume":"147","author":[{"given":"Stefania","family":"Dragoni","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jennifer","family":"Gee","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Richard","family":"Bennett","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Massimo","family":"Valoti","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giampietro","family":"Sgaragli","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2009,1,29]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1053\/euhj.1999.1759"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/tx020079g"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/tx000216e"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/71.1.103"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s003940170011"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0006-2952(03)00039-X"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/0014-2999(93)90968-N"},{"key":"e_1_2_7_9_1","first-page":"1","article-title":"ECC Commission Regulation VO 2676\/90 concerning the establishment of common analytical methods in the sector of wine","volume":"3","author":"ECC","year":"1990","journal-title":"Offic. 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