Autor según el artículo: Molinar-Toribio, E.; Ramos-Romero, S.; Fuguet, E.; Taltavull, N.; Méndez, L.; Romeu, M.; Medina, I.; Torres, J.L.; Pérez-Jiménez, J.

Departamento: Ciències Mèdiques Bàsiques

Autor/es de la URV: TALTAVULL ANGLADA, NÚRIA; ROMEU FERRAN, MARTA

Palabras clave: Bioavailability Polyphenols Proanthocyanidins

Resumen: Studies of the bioavailability of proanthocyanidins usually consider them independently of other dietary constituents, while there is a tendency in the field of functional foods towards the combination of different bioactive compounds in a single product. This study examined the long-term effects of ω-3 polyunsaturated fatty acids of marine origin on the metabolic fate of grape proanthocyanidins. For this, female adult Wistar-Kyoto rats were fed (18 weeks) with a standard diet supplemented or not with eicosapentaenoic acid/docosahexaenoic acid (1:1, 16.6 g/kg feed), proanthocyanidin-rich grape seed extract (0.8 g/kg feed) or both. A total of 39 microbial-derived metabolites and 16 conjugated metabolites were detected by HPLC-MS/MS either in urine or in the aqueous fraction of feces. An unexpected significant increase in many proanthocyanidin metabolites in urine and feces was observed in the group supplemented with ω-3 polyunsaturated fatty acids group as compared to the animals fed a standard diet, which contains a small amount of polyphenols. However, proanthocyanidin metabolites in rats given ω-3 polyunsaturated fatty acids and grape seed extract did not significantly differ from those in the group supplemented only with grape seed extract. It was concluded that ω-3 polyunsaturated fatty acids collaborate in the metabolism of polyphenols when present at low doses in the feed matrix, while the capacity of ω-3 polyunsaturated fatty acids to induce microbiota transformations when proanthocyanidins are present at high doses is not relevant compared to that of polyphenols themselves.

Grupo de investigación: Farmacobiologia Cel.lular

Áreas temáticas: Ciències de la salut Ciencias de la salud Health sciences

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 0963-9969

Fecha de alta del registro: 2017-04-26

Página final: 140

Volumen de revista: 97

Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion

Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0963996917301400?via%3Dihub

DOI del artículo: 10.1016/j.foodres.2017.03.046

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2017

Página inicial: 133

Tipo de publicación: Article Artículo Article