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<dc:title>Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells</dc:title>
<dc:creator>Pino García, Raquel del</dc:creator>
<dc:creator>Gerardi, Gisela</dc:creator>
<dc:creator>Rivero Pérez, Maria Dolores</dc:creator>
<dc:creator>González San José, Mª Luisa</dc:creator>
<dc:creator>García Lomillo, Javier</dc:creator>
<dc:creator>Muñiz Rodríguez, Pilar</dc:creator>
<dc:subject>Colonic metabolites</dc:subject>
<dc:subject>Dietary antioxidants</dc:subject>
<dc:subject>Endothelial function</dc:subject>
<dc:subject>Hyperglycaemia</dc:subject>
<dc:subject>Redox signalling</dc:subject>
<dc:subject>Wine pomace</dc:subject>
<dc:description>Dietary antioxidants such as phenolic phytochemicals may prevent/improve endothelial function&#xd;
impairment observed in cardiovascular diseases. This study investigates the specific&#xd;
protective effects of a vegetal seasoning obtained from seedless wine pomace against&#xd;
hyperglycaemia-induced oxidative damage and dysfunction in human umbilical vein endothelial&#xd;
cells EA.hy926. Non-cytotoxic doses of the bioactive compounds obtained following&#xd;
in vitro digestion of the seasoning were used as treatments. Digested compounds, especially&#xd;
colonic bacterial metabolites, restored a more balanced redox environment, prevented&#xd;
lipid peroxidation and cell membrane damage, ameliorated protein oxidation, and improved&#xd;
the balance between endothelial reactive oxygen species and nitric oxide production&#xd;
in hyperglycaemic cells. Reduction of angiotensin I-converting enzyme activity and gene&#xd;
modulation of superoxide dismutase, haem oxygenase-1, β-nicotinamide adenine dinucleotide&#xd;
phosphate oxidase-4, and endothelial nitric oxide synthase are proposed as the&#xd;
mechanisms underlying this protection.These results support the potential benefits of functional&#xd;
wine pomace seasonings in vascular complications associated with oxidative stress.</dc:description>
<dc:date>2017-01-12T11:22:26Z</dc:date>
<dc:date>2017-04-01T02:45:06Z</dc:date>
<dc:date>2016-04</dc:date>
<dc:type>info:eu-repo/semantics/article</dc:type>
<dc:identifier>1756-4646</dc:identifier>
<dc:identifier>http://hdl.handle.net/10259/4297</dc:identifier>
<dc:language>eng</dc:language>
<dc:relation>Journal of Functional Foods. 2016, V. 22, p. 1-612</dc:relation>
<dc:relation>http://dx.doi.org/10.1016/j.jff.2016.02.001</dc:relation>
<dc:rights>http://creativecommons.org/licenses/by-nc-nd/4.0/</dc:rights>
<dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
<dc:rights>Attribution-NonCommercial-NoDerivatives 4.0 International</dc:rights>
<dc:publisher>Elsevier</dc:publisher>
</ow:Publication>
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