2026-05-04T17:24:39Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/42992022-05-20T13:23:26Zcom_10259_4292com_10259_5086com_10259_2604com_10259.4_2516col_10259_4293col_10259.4_2517
Pino García, Raquel del
448
500
Rivero Pérez, Maria Dolores
473
500
González San José, Mª Luisa
258
500
Croft, Kevin D.
516394d5-3f8a-49aa-96d9-9eece7ea9237
500
Muñiz Rodríguez, Pilar
380
500
2017-01-13T12:47:54Z
2017-08-01T02:45:06Z
2016-08
http://hdl.handle.net/10259/4299
The bioavailability of phenolics contained in a powdered red wine pomace seasoning (RWPS)
and its beneficial effects after acute and short-term supplementation were investigated. First,
a single oral-dose of RWPS (300 mg/kg body weight) was administered to healthyWistar rats
(n = 6) and several phenolic acids were determined post-RWPS intake in plasma (0, 2 and
4 h) and urine (−3 to 0, 0–3 and 3–6 h). Higher prevention of lipid peroxidation (plasma and
urinary F2-isoprostanes) and improved nitric oxide bioavailability were observed in samples
collected at 4 h and between 3 and 6 h (p < 0.05), suggesting an important antioxidant role
of the metabolites generated by the action of colonic microbiota. In contrast, following 4
weeks of daily RWPS consumption, no significant differences were detected between supplemented
and control groups for any of the biomarkers assessed, which indicates that acute
beneficial effects of RWPS intake might be only transient under normal physiological conditions
for this rat model.
Autonomous Government
of Castilla y León (Research project BU282U13)
application/pdf
eng
Elsevier
Journal of Functional Foods. 2016, V. 25, p. 486–496
http://dx.doi.org/10.1016/j.jff.2016.06.030
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Bioavailability
Isoprostanes
Nitric oxide
Polyphenols
Oxidative stress
Wine pomace
Food
Biochemistry
Molecular biology
Alimentos
Bioquímica
Biología molecular
Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
TEXT
Pino-JFF_25-2016.pdf.txt
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10259/4299
oai:riubu.ubu.es:10259/4299
2022-05-20 15:23:26.083
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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