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dc.contributor.author | Gerardi, Gisela | |
dc.contributor.author | Cavia Saiz, Mónica | |
dc.contributor.author | Muñiz Rodríguez, Pilar | |
dc.date.accessioned | 2023-11-21T08:13:08Z | |
dc.date.available | 2023-11-21T08:13:08Z | |
dc.date.issued | 2022 | |
dc.identifier.issn | 1040-8398 | |
dc.identifier.uri | http://hdl.handle.net/10259/8070 | |
dc.description.abstract | 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. | en |
dc.description.sponsorship | The authors thank the financial support of the Spain Ministry of Science, Innovation and Universities (Ref. PGC2018-097113-B-I00). | en |
dc.format.mimetype | application/pdf | |
dc.language.iso | eng | es |
dc.publisher | Taylor & Francis | en |
dc.relation.ispartof | Critical Reviews in Food Science and Nutrition. 2022, V. 62, n. 27, p. 7427-7448 | en |
dc.rights | Atribución-NoComercial 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | * |
dc.subject | Polyphenols | en |
dc.subject | Fiber | en |
dc.subject | Bioactive compounds | en |
dc.subject | Wine by-products | en |
dc.subject | Cardiovascular health | en |
dc.subject | Signaling pathways | en |
dc.subject | Oxidative stress | en |
dc.subject | Wine pomace | en |
dc.subject.other | Alimentos | es |
dc.subject.other | Food | en |
dc.subject.other | Bioquímica | es |
dc.subject.other | Biochemistry | en |
dc.subject.other | Biología molecular | es |
dc.subject.other | Molecular biology | en |
dc.title | From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product | en |
dc.type | info:eu-repo/semantics/article | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.relation.publisherversion | https://doi.org/10.1080/10408398.2021.1914542 | es |
dc.identifier.doi | 10.1080/10408398.2021.1914542 | |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PGC2018-097113-B-I00/ES/APLICACION DE INGREDIENTES FUNCIONALES OBTENIDOS DE SUBPRODUCTOS DE VINIFICACION PARA MEJORAR LA SEGURIDAD ALIMENTARIA, VIDA UTIL Y PROPIEDADES SALUDABLES DE PRODUCTOS DE AVE/ | es |
dc.identifier.essn | 1549-7852 | |
dc.journal.title | Critical Reviews in Food Science and Nutrition | en |
dc.volume.number | 62 | es |
dc.issue.number | 27 | es |
dc.page.initial | 7427 | es |
dc.page.final | 7448 | es |
dc.type.hasVersion | info:eu-repo/semantics/acceptedVersion | es |