Quercetin is bioavailable from a single ingestion of grape juice

The in vivo bioactivity of polyphenols will depend on their bioavailability. Grape juice is an important source of dietary phenolics. This paper reports results that prove that quercetin (3,3′,4′,5,7-pentahydroxyflavone) is bioavailable after a single ingestion of red grape juice by healthy volunteers. Blood plasma samples were collected before and after 2 h of ingestion of 100 ml of concentrated grape juice (n = 14), and of a placebo solution (n =6). Significant differences in the variation of the total plasma quercetin content (before and after ingestion) between the grape juice ingestion group (3.1 µg/l increase, as a mean) and the placebo group (6.0 µg/l decrease, as a mean) were found. This relatively low increase in comparison with that obtained after 2 h of ingestion of onions (201 µg/l, as a mean) and with those reported in the literature for other foods/beverages was attributed to differences in the amount of quercetin ingested, in the form in which quercetin is present, and in the food matrix.