HPLC Analysis of Trans-Resveratrol in Human Plasma After Red Wine Consumption

Trans-resveratrol (t-RES), a phenolic compound produced by several plants and present in wine, has been reported to be a potential chemopreventive agent for cardiovascular, cancer and neurodegenerative pathologies. Thus, understanding the plasma level in vivo of trans-resveratrol is the prerequisite to evaluate its potential health impact. Bioavailability studies mainly in animals or in humans using the pure compound at very high doses were performed. The objective of this present study was to detected trans-resveratrol in human plasma from two subjects who consumed 600 mL of red wine over 40 min. Plasma analyses were performed by HPLC and obtained results indicated the absence of t-RES in subject plasma at any time with limit of detection of 5 ng/mL. In conclusion, this study suggests that t-RES from red wine is poorly bioavailable and even an important red wine consumption does not make it possible to obtain detectable plasma concentrations of t-RES.