RT info:eu-repo/semantics/article
T1 From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product
A1 Gerardi, Gisela
A1 Cavia Saiz, Mónica
A1 Muñiz Rodríguez, Pilar
K1 Polyphenols
K1 Fiber
K1 Bioactive compounds
K1 Wine by-products
K1 Cardiovascular health
K1 Signaling pathways
K1 Oxidative stress
K1 Wine pomace
K1 Alimentos
K1 Food
K1 Bioquímica
K1 Biochemistry
K1 Biología molecular
K1 Molecular biology
AB 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.
PB Taylor & Francis
SN 1040-8398
YR 2022
FD 2022
LK http://hdl.handle.net/10259/8070
UL http://hdl.handle.net/10259/8070
LA eng
NO The authors thank the financial support of the Spain Ministry of Science, Innovation and Universities (Ref. PGC2018-097113-B-I00).
DS Repositorio Institucional de la Universidad de Burgos
RD 11-may-2024