RT info:eu-repo/semantics/article
T1 Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
A1 Pino García, Raquel del
A1 Rivero Pérez, Maria Dolores
A1 González San José, Mª Luisa
A1 Croft, Kevin D.
A1 Muñiz Rodríguez, Pilar
K1 Bioavailability
K1 Isoprostanes
K1 Nitric oxide
K1 Polyphenols
K1 Oxidative stress
K1 Wine pomace
K1 Food
K1 Biochemistry
K1 Molecular biology
K1 Alimentos
K1 Bioquímica
K1 Biología molecular
AB 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 and4 h) and urine (−3 to 0, 0–3 and 3–6 h). Higher prevention of lipid peroxidation (plasma andurinary F2-isoprostanes) and improved nitric oxide bioavailability were observed in samplescollected at 4 h and between 3 and 6 h (p < 0.05), suggesting an important antioxidant roleof the metabolites generated by the action of colonic microbiota. In contrast, following 4weeks of daily RWPS consumption, no significant differences were detected between supplementedand control groups for any of the biomarkers assessed, which indicates that acutebeneficial effects of RWPS intake might be only transient under normal physiological conditionsfor this rat model.
PB Elsevier
YR 2016
FD 2016-08
LK http://hdl.handle.net/10259/4299
UL http://hdl.handle.net/10259/4299
LA eng
NO Autonomous Governmentof Castilla y León (Research project BU282U13)
DS Repositorio Institucional de la Universidad de Burgos
RD 26-abr-2024