Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
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 phen...
| Authors: | ; ; ; ; |
|---|---|
| Format: | Article |
| Status: | Accepted version |
| Publication date: | 2016 |
| Country: | España |
| Institution: | Universidad de Burgos (UBU) |
| Repository: | Repositorio Institucional de la Universidad de Burgos (RIUBU) |
| OAI Identifier: | oai:riubu.ubu.es:10259/4299 |
| Online Access: | http://hdl.handle.net/10259/4299 |
| Access Level: | Open access |
| Keyword: | Bioavailability Isoprostanes Nitric oxide Polyphenols Oxidative stress Wine pomace Food Biochemistry Molecular biology Alimentos Bioquímica Biología molecular |
| _version_ | 1878739522874769408 |
|---|---|
| author | Pino García, Raquel del |
| author2 | Rivero Pérez, Maria Dolores González San José, Mª Luisa Croft, Kevin D. Muñiz Rodríguez, Pilar |
| author2_role | author author author author |
| author_browse | Croft, Kevin D. González San José, Mª Luisa Muñiz Rodríguez, Pilar Pino García, Raquel del Rivero Pérez, Maria Dolores |
| author_facet | Pino García, Raquel del Rivero Pérez, Maria Dolores González San José, Mª Luisa Croft, Kevin D. Muñiz Rodríguez, Pilar |
| author_role | author |
| collection | Repositorio Institucional de la Universidad de Burgos (RIUBU) |
| description | 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 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. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ES_c31db2fcb9641fd2bf75bc2f5cbbb5a3 |
| institution | Universidad de Burgos (UBU) |
| instname_str | Universidad de Burgos (UBU) |
| network_acronym_str | ES |
| network_name_str | España |
| oai_identifier_str | oai:riubu.ubu.es:10259/4299 |
| publishDate | 2016 |
| publishDateSort | 2016 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| reponame_str | Repositorio Institucional de la Universidad de Burgos (RIUBU) |
| spelling | Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats Pino García, Raquel del Rivero Pérez, Maria Dolores González San José, Mª Luisa Croft, Kevin D. Muñiz Rodríguez, Pilar Bioavailability Isoprostanes Nitric oxide Polyphenols Oxidative stress Wine pomace Food Biochemistry Molecular biology Alimentos Bioquímica Biología molecular 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 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. Autonomous Government of Castilla y León (Research project BU282U13) Elsevier http://hdl.handle.net/10259/4299 |
| spellingShingle | Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats Pino García, Raquel del Bioavailability Isoprostanes Nitric oxide Polyphenols Oxidative stress Wine pomace Food Biochemistry Molecular biology Alimentos Bioquímica Biología molecular |
| status_str | acceptedVersion |
| title | Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats |
| title_full | Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats |
| title_fullStr | Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats |
| title_full_unstemmed | Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats |
| title_short | Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats |
| title_sort | Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats |
| topic | Bioavailability Isoprostanes Nitric oxide Polyphenols Oxidative stress Wine pomace Food Biochemistry Molecular biology Alimentos Bioquímica Biología molecular |
| topic_facet | Bioavailability Isoprostanes Nitric oxide Polyphenols Oxidative stress Wine pomace Food Biochemistry Molecular biology Alimentos Bioquímica Biología molecular |
| url | http://hdl.handle.net/10259/4299 |