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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/8070

    Título
    From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product
    Autor
    Gerardi, GiselaAutoridad UBU Orcid
    Cavia Saiz, MónicaAutoridad UBU Orcid
    Muñiz Rodríguez, PilarAutoridad UBU Orcid
    Publicado en
    Critical Reviews in Food Science and Nutrition. 2022, V. 62, n. 27, p. 7427-7448
    Editorial
    Taylor & Francis
    Fecha de publicación
    2022
    ISSN
    1040-8398
    DOI
    10.1080/10408398.2021.1914542
    Resumen
    The wine pomace is the main winery by-products that suppose an economic and environmental problem and their use as a functional ingredient are being increasingly recognized as a good and inexpensive source of bioactive compounds. In this sense, it is known the potential health properties of wine pomace products in the prevention of disorders associated with oxidative stress and inflammation such as endothelial dysfunction, hypertension, hyperglycemia, diabetes, obesity. Those effects are due to the bioactive compounds of wine pomace and the mechanisms concern especially modulation of antioxidant/prooxidant activity, improvement of nitric oxide bioavailability, reduction of pro-inflammatory cytokines and modulation of antioxidant/inflammatory signal pathways. This review mainly summarizes the mechanisms of wine pomace products as modulators of oxidative status involved in cell pathologies as well as their potential therapeutic use for cardiovascular diseases. For this purpose, the review provides an overview of the findings related to the wine pomace bioactive compounds profile, their bioavailability and the action mechanisms for maintaining the redox cell balance involved in health benefits. The review suggests an important role for wine pomace product in cardiovascular diseases prevention and their regular food intake may attenuate the development and progression of comorbidities associated with cardiovascular diseases.
    Palabras clave
    Polyphenols
    Fiber
    Bioactive compounds
    Wine by-products
    Cardiovascular health
    Signaling pathways
    Oxidative stress
    Wine pomace
    Materia
    Alimentos
    Food
    Bioquímica
    Biochemistry
    Biología molecular
    Molecular biology
    URI
    http://hdl.handle.net/10259/8070
    Versión del editor
    https://doi.org/10.1080/10408398.2021.1914542
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    Atribución-NoComercial 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Atribución-NoComercial 4.0 Internacional
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    Gerardi_crfsn_2022.pdf
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