2026-04-28T20:46:21Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/52962022-04-06T12:46:27Zcom_10259_4292com_10259_5086com_10259_2604com_10259.4_2516col_10259_4293col_10259.4_2517
Repositorio Institucional de la Universidad de Burgos
author
Gerardi, Gisela
author
Cavia Saiz, Mónica
author
Rivero Pérez, Maria Dolores
author
González San José, Mª Luisa
author
Muñiz Rodríguez, Pilar
2020-04-30T13:05:27Z
2020-04-30T13:05:27Z
2020
1756-4646
http://hdl.handle.net/10259/5296
10.1016/j.jff.2020.103903
Obesity is associated with inflammation and oxidative stress. Bioactive compounds can decrease obesity-related disorders by their antioxidant and anti-inflammatory actions. Wistar rats were fed with a high-fat diet during 14 weeks and received 100 mg of wine pomace product (WP)/kg body weight, from the 1st week or from the 7th week and standard diet fed rats were included. Food intake, body weight, blood pressure and plasma glucose, cholesterol and triglyceride were weekly measured. Antioxidant and lipid liver status, fat, adipocyte size, plasma interleukins and microbiota were also determined at 14th week. The results showed a significant reduction of body weight and abdominal fat area, lower blood glucose, decreased liver weight and lipids deposition with increased antioxidant status, lower adipocyte size and increased Lactobacillus spp./Bacteroides spp. ratio. Therefore, wine pomace product reduced obesity-related disorders by amelioration of inflammation and oxidative stress and by microbiota regulation suggesting potential preventive clinical benefits.
eng
Atribución 4.0 Internacional
High fat
Obesity
Polyphenols
Wine pomace
Wistar rats
Microbiota
Wine pomace product modulates oxidative stress and microbiota in obesity high-fat diet-fed rats
info:eu-repo/semantics/article
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Gerardi-jff_2020.pdf.txt