2026-05-30T21:02:13Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/80702023-11-22T01:05:27Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828
Gerardi, Gisela
Cavia Saiz, Mónica
Muñiz Rodríguez, Pilar
2023-11-21T08:13:08Z
2023-11-21T08:13:08Z
2022
1040-8398
http://hdl.handle.net/10259/8070
10.1080/10408398.2021.1914542
1549-7852
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.
The authors thank the financial support of the Spain Ministry of Science, Innovation and Universities (Ref. PGC2018-097113-B-I00).
application/pdf
eng
Taylor & Francis
Critical Reviews in Food Science and Nutrition. 2022, V. 62, n. 27, p. 7427-7448
https://doi.org/10.1080/10408398.2021.1914542
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/
Atribución-NoComercial 4.0 Internacional
http://creativecommons.org/licenses/by-nc/4.0/
info:eu-repo/semantics/openAccess
Polyphenols
Fiber
Bioactive compounds
Wine by-products
Cardiovascular health
Signaling pathways
Oxidative stress
Wine pomace
Alimentos
Bioquímica
Biología molecular
Food
Biochemistry
Molecular biology
From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product
info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
Critical Reviews in Food Science and Nutrition
62
27
7427
7448