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Título : Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells
Autor : Pino García, Raquel del
Gerardi, Gisela
Rivero Pérez, Maria Dolores
González San José, Mª Luisa
García Lomillo, Javier
Muñiz Rodríguez, Pilar
Publicado en: Journal of Functional Foods. 2016, V. 22, p. 1-612
Editorial : Elsevier
Fecha de publicación : abr-2016
Fecha de disponibilidad: abr-2017
ISSN : 1756-4646
Resumen : Dietary antioxidants such as phenolic phytochemicals may prevent/improve endothelial function impairment observed in cardiovascular diseases. This study investigates the specific protective effects of a vegetal seasoning obtained from seedless wine pomace against hyperglycaemia-induced oxidative damage and dysfunction in human umbilical vein endothelial cells EA.hy926. Non-cytotoxic doses of the bioactive compounds obtained following in vitro digestion of the seasoning were used as treatments. Digested compounds, especially colonic bacterial metabolites, restored a more balanced redox environment, prevented lipid peroxidation and cell membrane damage, ameliorated protein oxidation, and improved the balance between endothelial reactive oxygen species and nitric oxide production in hyperglycaemic cells. Reduction of angiotensin I-converting enzyme activity and gene modulation of superoxide dismutase, haem oxygenase-1, β-nicotinamide adenine dinucleotide phosphate oxidase-4, and endothelial nitric oxide synthase are proposed as the mechanisms underlying this protection.These results support the potential benefits of functional wine pomace seasonings in vascular complications associated with oxidative stress.
Palabras clave: Colonic metabolites
Dietary antioxidants
Endothelial function
Hyperglycaemia
Redox signalling
Wine pomace
URI : http://hdl.handle.net/10259/4297
Versión del editor: http://dx.doi.org/10.1016/j.jff.2016.02.001
Aparece en las colecciones: Artículos BBT
Artículos TECNOFOOD

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