Autor segons l'article: Lopez-Fernandez-Sobrino, Raul; Torres-Fuentes, Cristina; Isabel Bravo, Francisca; Muguerza, Begona;
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Bravo Vázquez, Francisca Isabel / Muguerza Marquínez, Maria Begoña / Torres Fuentes, Cristina
Paraules clau: Wine Skin extract Proanthocyanidin extract Phenolic compound Oxidative stress Nitric-oxide Metabolic syndrome Induced hypertension Hypertension Grape seed extract Grape Double-blind Decrease blood-pressure Cardiovascular-disease risk Blood pressure Antioxidant activity
Resum: Hypertension (HTN) is one of the leading causes of death in the world. Agri-food by-products are emerging as a novel source of natural antihypertensive agents allowing for their valorization and making food and agricultural industries more environmentally friendly. In this regard, wine making process generates large amounts of by-products rich in phenolic compounds that have shown potential to exert several beneficial effects including antihypertensive properties. The aim of this study was to review the blood pressure-lowering effects of winery by-products. In addition, molecular mechanisms involved in their bioactivity were also evaluated. Among the winery by-products, grape seed extracts have widely shown antihypertensive properties in both animal and human studies. Moreover, recent evidence suggests that grape stem, skin and pomace and wine lees may also have great potential to manage HTN, although more studies are needed in order to confirm their potential in humans. Improvement of endothelial dysfunction and reduction of oxidative stress associated with HTN are the main mechanisms involved in the blood pressure-lowering effects of these by-products.
Àrees temàtiques: Saúde coletiva Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina ii Medicina i Interdisciplinar Industrial and manufacturing engineering General medicine Food science & technology Food science Farmacia Engenharias iii Engenharias ii Ciências biológicas iii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología
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 begona.muguerza@urv.cat cristina.torres@urv.cat
Identificador de l'autor: 0000-0002-6468-3088 0000-0001-7384-8588 0000-0002-2917-6910
Data d'alta del registre: 2024-08-03
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.tandfonline.com/doi/abs/10.1080/10408398.2022.2049202?journalCode=bfsn20
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Critical Reviews In Food Science And Nutrition. 63 (25): 7708-7721
Referència de l'ítem segons les normes APA: Lopez-Fernandez-Sobrino, Raul; Torres-Fuentes, Cristina; Isabel Bravo, Francisca; Muguerza, Begona; (2023). Winery by-products as a valuable source for natural antihypertensive agents. Critical Reviews In Food Science And Nutrition, 63(25), 7708-7721. DOI: 10.1080/10408398.2022.2049202
DOI de l'article: 10.1080/10408398.2022.2049202
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2023
Tipus de publicació: Journal Publications
Repositori URV