The stability of anthocyanins from red wine was assessed using an in vitro digestion system
that simulated the physiochemical changes that occur in the upper gastrointestinal tract.
Anthocyanins in red wine were stable to gastric conditions whereas there was a small loss in
total phenol content. After pancreatic digestion, the total anthocyanins were very poorly
recovered compared to the bulk phenols in the IN sample, which was previously described
as the “serum-available” fraction, and the majority of the anthocyanins and phenols were …