Author, as appears in the article.: Lopez-Fernandez-Sobrino, Raul; Soliz-Rueda, Jorge R; Suarez, Manuel; Mulero, Miquel; Arola, Lluis; Isabel Bravo, Francisca; Muguerza, Begona
Department: Bioquímica i Biotecnologia
e-ISSN: 2072-6643
URV's Author/s: Arola Ferrer, Luis Maria / Bravo Vázquez, Francisca Isabel / López Fernández, Raul / Muguerza Marquínez, Maria Begoña / Mulero Abellán, Miguel / Soliz Rueda, Jorge Ricardo / Suárez Recio, Manuel
Keywords: Winery byproducts; Wine; Spontaneously hypertensive rats; Rats, inbred wky; Rats, inbred shr; Rats; Polyphenols; Oxidative stress; Oxidants; Male; Hypertension; Grape seed proanthocyanidins; Flavonoids; Extract; Dose-response relationship, drug; Blood pressure; Bioactivity; Antioxidants; Antioxidant activity; Antihypertensive agents; Antihypertensive activity; Animals; Angiotensin‐converting enzyme activity; Angiotensin-converting enzyme activity
Abstract: The antihypertensive effect of wine lees (WL) has been previously evidenced. In this study, the antihypertensive properties of different doses of WL were evaluated in spontaneously hypertensive rats (SHR). In addition, the blood pressure (BP)‐lowering effect of dried (dealcoholized) WL powder (WLPW) and the mechanisms involved in its functionality were investigated. Furthermore, a possible hypotensive effect of WLPW was discarded in Wistar–Kyoto (WKY) rats. The administration of WL at different doses caused a dose‐dependent decrease in BP of SHR up to 5.0 mL/kg bw, exhibiting the maximum decrease at 6 h post‐administration. WLPW caused a greater drop in BP than WL, showing an antihypertensive effect higher and more prolonged than the drug Captopril. Moreover, the BP‐lowering effect of WLPW was specific to the hypertensive state since an undesirable hypotensive effect in normotensive WKY rats was ruled out. Finally, WLPW improved oxidative stress and increased the activity of the antioxidant endogen system of SHR. These results suggest that WLPW could be used as functional ingredient for foods or nutraceuticals to ameliorate hypertension. Nevertheless, further clinical studies are needed to evaluate its long‐term antihypertensive efficiency.
Thematic Areas: Zootecnia / recursos pesqueiros; Saúde coletiva; Química; Psicología; Planejamento urbano e regional / demografia; Nutrition and dietetics; Nutrition & dietetics; Nutrição; Medicina veterinaria; Medicina iii; Medicina ii; Medicina i; Interdisciplinar; Food science; Farmacia; Engenharias iv; Engenharias ii; Enfermagem; Educação física; Economia; Ciências biológicas iii; Ciências biológicas ii; Ciências biológicas i; Ciências agrárias i; Ciência de alimentos; Biotecnología
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: jorgericardo.soliz@urv.cat; manuel.suarez@urv.cat; franciscaisabel.bravo@urv.cat; miquel.mulero@urv.cat; lluis.arola@urv.cat; begona.muguerza@urv.cat
Record's date: 2025-01-28
Paper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.mdpi.com/2072-6643/13/4/1142
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Paper original source: Nutrients. 13 (4): 1142-
APA: Lopez-Fernandez-Sobrino, Raul; Soliz-Rueda, Jorge R; Suarez, Manuel; Mulero, Miquel; Arola, Lluis; Isabel Bravo, Francisca; Muguerza, Begona (2021). Blood pressure‐lowering effect of wine lees: Dose‐response study, effect of dealcoholization and possible mechanisms of action. Nutrients, 13(4), 1142-. DOI: 10.3390/nu13041142
Article's DOI: 10.3390/nu13041142
Entity: Universitat Rovira i Virgili
Journal publication year: 2021
Publication Type: Journal Publications
Repositori URV