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Wine-Derived Phenolic Metabolites in the Digestive and Brain Function

Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
Author to whom correspondence should be addressed.
Beverages 2019, 5(1), 7;
Received: 21 December 2018 / Revised: 2 January 2019 / Accepted: 4 January 2019 / Published: 11 January 2019
(This article belongs to the Special Issue Wine Components and Chemical Mechanisms for Health)
PDF [1946 KB, uploaded 11 January 2019]


Wine, and specifically red wine, is a beverage with a great chemical complexity comprising a particular combination of phenolic compounds which are directly associated with its health-promoting properties. Wine polyphenols could induce changes in the composition of intestinal microbiota that would affect the production of physiologically active phenolic metabolites modifying the content and phenolic profile at the systemic level. In addition, in the human population, it seems that different “metabotypes”, or patterns of metabolizing wine polyphenols, exist, which would be reflected in the different biological fluids (i.e., plasma, urine and feces) and tissues of the human body. Moreover, wine polyphenols might change the composition of oral microbiota by an antimicrobial action and/or by inhibition of the adhesion of pathogens to oral cells, thus contributing to the maintenance of oral health. In turn, polyphenols and/or its metabolites could have a direct action on brain function, by positively affecting signaling routes involved in stress-induced neuronal response, as well as by preventing neuroticism-like disorders (i.e., anxiety and depression) through anti-inflammatory and epigenetic mechanisms. All of this would condition the positive effects on health derived from moderate wine consumption. This paper reviews all these topics, which are directly related with the effects of wine polyphenols at both digestive and brain level. Further progresses expected in the coming years in these fields are also discussed. View Full-Text
Keywords: wine polyphenols; oral and gut microbiota; phenolic metabolites; brain function; neurodegenerative disorders wine polyphenols; oral and gut microbiota; phenolic metabolites; brain function; neurodegenerative disorders

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Zorraquín-Peña, I.; Esteban-Fernández, A.; González de Llano, D.; Bartolomé, B.; Moreno-Arribas, M.V. Wine-Derived Phenolic Metabolites in the Digestive and Brain Function. Beverages 2019, 5, 7.

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