Table - link mg/g
||van Dorsten FA et al., Gut microbial metabolism of polyphenols from black tea and red wine/grape juice is source-specific and colon-region dependent. J Agric Food Chem. 2012 Nov 14 60(45):11331-42. doi: 10.1021/jf303165w. Supporting information p.2 table S1PubMed ID23072624
||Abstract: "The colonic microbial degradation of a polyphenol-rich black tea extract (BTE) and red wine/grape juice extract (RWGE) was compared in a five-stage in vitro gastrointestinal model (TWINSHIME). Microbial metabolism of BTE and RWGE polyphenols in the TWINSHIME was studied subsequently in single- and continuous-dose experiments. A combination of liquid or gas chromatography with mass spectrometry (LC-MS or GC-MS) and NMR-based metabolic profiling was used to measure selected parent polyphenols, their microbial degradation into phenolic acids, and the production of short-chain fatty acids (SCFAs) in different colon compartments."
||P.11332 left column 3rd paragraph: "Ingredients: Two different polyphenol sources, a mixture of red wine and grape juice extract (RWGE) and a black tea extract (BTE), were studied. RWGE was composed of two parts of Provinols red wine extract (Seppic, France) and one part of MegaNatural Rubired grape juice extract (Polyphenolics, USA). BTE was prepared by spray-drying from Lipton Yellow Label (LYL) black tea (Unilever, The Netherlands). RWGE and BTE contained 57% and 32% total polyphenols, respectively. The RWGE composition is described in more detail in a recent paper from [investigators'] laboratory.(ref 17) The polyphenol content of LYL black tea has been described by Mulder et al.(ref 18) Table S1 (Supplementary Information) summarizes the known phenolic composition of BTE and RWGE."