Author, as appears in the article.: Lopez-Fernandez-Sobrino, Raul; Torres-Fuentes, Cristina; Isabel Bravo, Francisca; Muguerza, Begona
Department: Bioquímica i Biotecnologia
URV's Author/s: Bravo Vázquez, Francisca Isabel / Fernández Sáez, José / Muguerza Marquínez, Maria Begoña / Torres Fuentes, Cristina
Keywords: Wine; Vitis; Skin extract; Proanthocyanidin extract; Phenols; Phenolic compound; Oxidative stress; Nitric-oxide; Metabolic syndrome; Induced hypertension; Hypertension; Humans; Grape seed extract; Grape; Double-blind; Decrease blood-pressure; Cardiovascular-disease risk; Blood pressure; Antioxidants; Antioxidant activity; Antihypertensive agents; Animals
Abstract: 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.
Thematic Areas: 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
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: jose.fernandezs@urv.cat; jose.fernandezs@urv.cat; franciscaisabel.bravo@urv.cat; begona.muguerza@urv.cat; cristina.torres@urv.cat
Record's date: 2025-03-22
Paper version: info:eu-repo/semantics/acceptedVersion
Link to the original source: https://www.tandfonline.com/doi/abs/10.1080/10408398.2022.2049202?journalCode=bfsn20
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Paper original source: Critical Reviews In Food Science And Nutrition. 63 (25): 7708-7721
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
Article's DOI: 10.1080/10408398.2022.2049202
Entity: Universitat Rovira i Virgili
Journal publication year: 2023
Publication Type: Journal Publications
Repositori URV