Articles producció científica> Bioquímica i Biotecnologia

Winery by-products as a valuable source for natural antihypertensive agents

  • Identification data

    Identifier: imarina:9247144
    Authors:
    Lopez-Fernandez-Sobrino, RaulTorres-Fuentes, CristinaIsabel Bravo, FranciscaMuguerza, Begona
    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.
  • Others:

    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 / Muguerza Marquínez, Maria Begoña / Torres Fuentes, Cristina
    Keywords: 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
    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: franciscaisabel.bravo@urv.cat begona.muguerza@urv.cat cristina.torres@urv.cat
    Author identifier: 0000-0002-6468-3088 0000-0001-7384-8588 0000-0002-2917-6910
    Record's date: 2024-08-03
    Papper 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/
    Papper 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
  • Keywords:

    Food Science,Food Science & Technology,Industrial and Manufacturing Engineering,Medicine (Miscellaneous),Nutrition & Dietetics
    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
    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
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