2026-06-22T12:42:29Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/54622021-11-02T12:00:40Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828
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
2020-09-14T10:07:02Z
2020-09-14T10:07:02Z
2020-02
2042-6496
http://hdl.handle.net/10259/5462
10.1039/C9FO01743G
2042-650X
Wine pomace by-products are an important source of phenolic acids with significant health benefits. However, phenolic acid bioavailability in vivo has been little studied and there are few comparative studies on bioavailability between red and white wine pomace and the effect of intake of different doses. The qualitative and quantitative profile of phenolic acid metabolites in plasma and urine samples from Wistar rats was obtained by gas chromatography/mass detection, after oral administration of four doses (50, 100, 150, and 300 mg) of both the red and the white wine pomace products (rWPP and wWPP, respectively). The antioxidant capacity of the plasma samples assessed by both the ABTS and the FRAP levels was also evaluated. The results showed that neither the bioavailability nor the antioxidant capacity in vivo of the rWPP increased at high doses. However, both parameters were dependent on the intake of the wWPP.
eng
The dose–response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/5462/1/Gerardi-ff_2020.pdf
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URL
https://riubu.ubu.es/bitstream/10259/5462/4/Gerardi-ff_2020.pdf.txt
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Gerardi-ff_2020.pdf.txt