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dc.contributor.authorPino García, Raquel del 
dc.contributor.authorRivero Pérez, Maria Dolores 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorCroft, Kevin D.
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.date.accessioned2017-01-13T12:47:54Z
dc.date.available2017-08-01T02:45:06Z
dc.date.issued2016-08
dc.identifier.urihttp://hdl.handle.net/10259/4299
dc.description.abstractThe 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.en
dc.description.sponsorshipAutonomous Government of Castilla y León (Research project BU282U13)en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofJournal of Functional Foods. 2016, V. 25, p. 486–496en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBioavailabilityen
dc.subjectIsoprostanesen
dc.subjectNitric oxideen
dc.subjectPolyphenolsen
dc.subjectOxidative stressen
dc.subjectWine pomaceen
dc.subject.otherFooden
dc.subject.otherBiochemistryen
dc.subject.otherMolecular biologyen
dc.subject.otherAlimentoses
dc.subject.otherBioquímicaes
dc.subject.otherBiología moleculares
dc.titleBioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in ratsen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.jff.2016.06.030
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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