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oai:riubu.ubu.es:10259/51342022-04-26T11:42:10Zcom_10259_2699col_10259_2701

00925njm 22002777a 4500 dc Pino García, Raquel del author 2016 Los orujos son los principales subproductos generados por la industria vitivinícola, suponiendo un problema medioambiental y de gestión en las bodegas. Sin embargo, estos residuos de vinificación presentan un gran potencial en el desarrollo de nutracéuticos e ingredientes funcionales alimentarios dada su elevada concentración de compuestos bioactivos derivados de la uva (polifenoles, fibra alimentaria y potasio). Por ello, la presente Tesis Doctoral se ha centrado en la revalorización de los orujos como sazonadores (una novedosa alternativa para su aprovechamiento), evaluando sus efectos saludables frente a la disfunción endotelial y las enfermedades asociadas al estrés oxidativo. Los resultados obtenidos en estudios in vitro, en cultivos celulares (HUVEC EA.hy926 y HT-29), y en modelos animales (suplementación aguda y durante 4 semanas) demuestran la biodisponibilidad de los nuevos sazonadores, principalmente del derivado de los hollejos, y sugieren su potencial beneficioso frente a la diabetes Tipo 1, la hipertensión esencial, y el cáncer colorrectal. Wine pomace is the main by-product generated by the wine industry and poses both environmental and management problems for wineries. However, this winemaking residue has great potential for development of nutraceuticals and functional food ingredients due to its high concentration of grape-derived bioactive compounds (polyphenols, dietary fibre and potassium). Therefore, this PhD thesis has focused on the value-adding of wine pomace as powdered seasonings (a novel alternative for reusing this winery waste), evaluating their health effects against endothelial dysfunction and diseases associated with oxidative stress. The results obtained in studies in vitro, in cell cultures (HUVEC EA.hy926 and HT-29) and in animal models (after acute-and 4-week-supplementation) demonstrate the bioavailability of the new seasonings, mainly the one derived from seedless wine pomace, and evidence their potential beneficial effects against Type 1 diabetes, essential hypertension, and colorectal cancer. http://hdl.handle.net/10259/5134 10.36443/10259/5134 Orujos Polifenoles Estrés oxidativo Enfermedades cardiovasculares Cáncer colorrectal Wine pomace Polyphenols Oxidative stress Cardiovascular diseases Colorectal cancer Antioxidant and phenolic characterization, bioavailability and protective effects under oxidative stress and endothelial dysfunction of a red wine pomace seasoning (RWPS)