Abstract
The nutritional assessment of individuals is usually performed using highly subjective data collecting tools such as food frequency questionnaires, dietary recalls and food records. However, people are not always capable of recalling all foods (and ingredients) consumed, and in some cases, the intake of specific foods is intentionally omitted. Even though wine is considered positive for cardiovascular status, and is an essential part of Mediterranean culture, individuals may not always report its consumption accurately due to the existence of social preconceptions about alcoholic beverages. In this study, the presence of free resveratrol has been determined in human plasma from 25 Spanish volunteers using liquid chromatography coupled to mass spectrometry (LC-MS). This phenolic compound proved to be useful as a dietary biomarker for wine intake in a known population, and the results were compared with those obtained by self-reported dietary assessments. However, certain limitations must also be taken into account such as inter-individual variations and the type of wine consumed. The LC-MS method was validated for trans-resveratrol determination in human plasma, with an LOD (limit of detection) of 50 ng·mL−1 and an LOQ (limit of quantification) of 150 ng·mL−1, respectively.
Highlights
Alcoholic beverages are part of the usual diet for many countries and cultures, varying widely over the world in terms of type of beverage, quantity and frequency of consumption
The liquid chromatography coupled to mass spectrometry (LC-MS) method was validated for trans-resveratrol determination in human plasma, with an limit of detection (LOD) of 50 ng·mL−1 and an limit of quantification (LOQ) of 150 ng·mL−1, respectively
Wine-drinking is in general well socially accepted, attitudes towards alcoholic beverages vary widely among individuals. These limitations can be overcome by the use of dietary biomarkers; compounds originally present in the food that can be traced in the biological fluids of the consumer
Summary
Alcoholic beverages are part of the usual diet for many countries and cultures, varying widely over the world in terms of type of beverage, quantity and frequency of consumption. Wine is a traditional beverage obtained from grapes that has been associated with both healthy and harmful effects on regular consumers [1]. Wine has a very complex composition which differs on the basis of multiple factors of its productive process (variety of grape, region, aging, etc.) It contains many natural bioactive compounds with demonstrated beneficial effects in humans, such as resveratrol and flavonoids [1,3]. Wine-drinking is in general well socially accepted, attitudes towards alcoholic beverages vary widely among individuals These limitations can be overcome by the use of dietary biomarkers; compounds originally present in the food that can be traced in the biological fluids of the consumer (saliva, blood, urine, etc.) [9]. The limitations of the present approach to determine wine intake are discussed
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