2026-09-09T07:51:19Zhttps://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
Repositorio Institucional de la Universidad de Burgos
author
Pino García, Raquel del
author
Rivero Pérez, Maria Dolores
author
González San José, Mª Luisa
author
Croft, Kevin D.
author
Muñiz Rodríguez, Pilar
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Bioavailability
Isoprostanes
Nitric oxide
Polyphenols
Oxidative stress
Wine pomace
Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/4299/1/Pino-JFF_2016-bioavailability.pdf
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URL
https://riubu.ubu.es/bitstream/10259/4299/8/Pino-JFF_25-2016.pdf.txt
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Pino-JFF_25-2016.pdf.txt