TY - JOUR
T1 - Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
AU - Del Pino-García, R.
AU - Rivero-Pérez, M.D.
AU - González-SanJosé, M.L.
AU - Croft, Kevin D.
AU - Muñiz, P.
PY - 2016/8/1
Y1 - 2016/8/1
N2 - © 2016 Elsevier Ltd.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 (300mg/kg body weight) was administered to healthy Wistar rats (n=6) and several phenolic acids were determined post-RWPS intake in plasma (0, 2 and 4h) and urine (-3 to 0, 0-3 and 3-6h). Higher prevention of lipid peroxidation (plasma and urinary F2-isoprostanes) and improved nitric oxide bioavailability were observed in samples collected at 4h and between 3 and 6h (p
AB - © 2016 Elsevier Ltd.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 (300mg/kg body weight) was administered to healthy Wistar rats (n=6) and several phenolic acids were determined post-RWPS intake in plasma (0, 2 and 4h) and urine (-3 to 0, 0-3 and 3-6h). Higher prevention of lipid peroxidation (plasma and urinary F2-isoprostanes) and improved nitric oxide bioavailability were observed in samples collected at 4h and between 3 and 6h (p
U2 - 10.1016/j.jff.2016.06.030
DO - 10.1016/j.jff.2016.06.030
M3 - Article
SN - 1756-4646
VL - 25
SP - 486
EP - 496
JO - Journal of Functional Foods
JF - Journal of Functional Foods
ER -