Autor segons l'article: Iglesias-Carres, Lisard; Mas-Capdevila, Anna; Bravo, Francisca Isabel; Aragones, Gerard; Arola-Arnal, Anna; Muguerza, Begona
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Aragonès Bargalló, Gerard / Arola Arnal, Anna / Bravo Vázquez, Francisca Isabel / Muguerza Marquínez, Maria Begoña
Paraules clau: Rats; Proanthocyanidin; Plasma kinetics; Phenylpropionic acid (pubchem cid: 107); Phenolic compounds; Phase-ii metabolism; P-coumaric acid (pubchem cid: 637542); Microbial metabolism; Metabolites; Malvidin-3-o-glucoside (pubchem cid: 443652); Juices; In-vitro; Homovanillic acid (pubchem cid: 1738); Hippuric acid (pubchem cid: 464); Geographical origin; Flavonoids; Epigallocatechin gallate (pubchem cid: 65064); Epicatechin (pubchem cid: 72276); Cyanidin-3-o-rutinoside (pubchem cid: 441674); Catechin (pubchem cid: 9064); Benzoic acid (pubchem cid: 243); Antioxidant activity; Anthocyanins; Absorption; phenylpropionic acid (pubchem cid: 107); phenolic compounds; phase-ii metabolism; microbial metabolism; malvidin-3-o-glucoside (pubchem cid: 443652); homovanillic acid (pubchem cid: 1738); hippuric acid (pubchem cid: 464); flavonoids; epigallocatechin gallate (pubchem cid: 65064); epicatechin (pubchem cid: 72276); cyanidin-3-o-rutinoside (pubchem cid: 441674); catechin (pubchem cid: 9064); benzoic acid (pubchem cid: 243); anthocyanins
Resum: © 2019 Elsevier Ltd The health-promoting functions of fruit phenolic compounds are mainly attributed to their metabolites. The organic cultivation of fruits is becoming increasingly popular. Thus, this study evaluates whether the differences in red Grenache grapes derived from organic culture conditions influence the bioavailability and metabolism of phenolic compounds in rats. Organic and nonorganic (conventional) red Grenache grapes (OG and CG, respectively) were characterized and administered to Wistar rats (65 mg gallic acid equivalents/kg bw). Serum was recollected at different time points, and the phenolic metabolites were quantified by HPLC-ESI-MS/MS. The results showed that organic cultivation increased the oligomeric proanthocyanidin and anthocyanidin contents and decreased the content of free flavanols and dietary fiber. The serum profile of OG-administered rats showed higher metabolite concentrations at 2 h and reduced metabolite concentration at 24 h compared with the CG-administered rats. Thus, this particular serum kinetic behavior might influence the bioactivity of their phenolic compounds.
Àrees temàtiques: Zootecnia / recursos pesqueiros; Saúde coletiva; Química; Odontología; Nutrition & dietetics; Nutrição; Medicine (miscellaneous); Medicina veterinaria; Medicina ii; Medicina i; Materiais; Matemática / probabilidade e estatística; Interdisciplinar; Geociências; Food science & technology; Food science; Farmacia; Ensino; Engenharias iv; Engenharias iii; Engenharias ii; Engenharias i; Enfermagem; Educação física; Ciências biológicas iii; Ciências biológicas ii; Ciências biológicas i; Ciências ambientais; Ciências agrárias i; Ciência de alimentos; Ciência da computação; Chemistry, applied; Biotecnología; Biodiversidade; Astronomia / física; Analytical chemistry; Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: franciscaisabel.bravo@urv.cat; anna.arola@urv.cat; gerard.aragones@urv.cat; begona.muguerza@urv.cat
ISSN: 03088146
Data d'alta del registre: 2025-02-08
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0308814619311975
Referència a l'article segons font original: Food Chemistry. 299 (UNSP 125092): 125092-
Referència de l'ítem segons les normes APA: Iglesias-Carres, Lisard; Mas-Capdevila, Anna; Bravo, Francisca Isabel; Aragones, Gerard; Arola-Arnal, Anna; Muguerza, Begona (2019). A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes. Food Chemistry, 299(UNSP 125092), 125092-. DOI: 10.1016/j.foodchem.2019.125092
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.1016/j.foodchem.2019.125092
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2019
Tipus de publicació: Journal Publications
Repositori URV