Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

R. Del Pino-García, M.D. Rivero-Pérez, M.L. González-SanJosé, Kevin D. Croft, P. Muñiz

    Research output: Contribution to journalArticle

    7 Citations (Scopus)

    Abstract

    © 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
    Original languageEnglish
    Pages (from-to)486-496
    Number of pages11
    JournalJournal of Functional Foods
    Volume25
    DOIs
    Publication statusPublished - 2016

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