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dc.contributor.authorGerardi, Gisela 
dc.contributor.authorCavia Saiz, Mónica 
dc.contributor.authorRivero Pérez, Maria Dolores 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.date.accessioned2020-09-14T10:07:02Z
dc.date.available2020-09-14T10:07:02Z
dc.date.issued2020-02
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10259/5462
dc.description.abstractWine 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.en
dc.description.sponsorshipMinistry of Science, Innovation and Universities (Research project PGC2018-097113-B-I00)es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherRoyal Society of Chemistryes
dc.relation.ispartofFood & Function. 2020, V. 11, n. 2, p. 1661-1671es
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleThe dose–response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar ratsen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.1039/C9FO01743G
dc.identifier.doi10.1039/C9FO01743G
dc.relation.projectIDinfo:eu-repo/grantAgreement/MICINN/PGC2018-097113-B-I00
dc.identifier.essn2042-650X
dc.journal.titleFood & Functiones
dc.volume.number11es
dc.issue.number2es
dc.page.initial1661es
dc.page.final1671es
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersion


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