Autor según el artículo: Iglesias-Carres L; Mas-Capdevila A; Bravo FI; Aragonès G; Arola-Arnal A; Muguerza B
Departamento: Bioquímica i Biotecnologia Bioquímica i Biotecnologia Bioquímica i Biotecnologia
Autor/es de la URV: Aragonès Bargalló, Gerard / Arola Arnal, Anna / Bravo Vázquez, Francisca Isabel / Muguerza Marquínez, Maria Begoña
Palabras clave: Rats Proanthocyanidin Plasma kinetics Phenylpropionic acid (pubchem cid: 107) Phenolic compounds Phase-ii metabolism P-coumaric acid (pubchem cid: 637542) Microbial metabolism Metabolites Malvidin-3-o-glucoside (pubchem cid: 443652) Juices In-vitro Homovanillic acid (pubchem cid: 1738) Hippuric acid (pubchem cid: 464) Geographical origin Flavonoids Epigallocatechin gallate (pubchem cid: 65064) Epicatechin (pubchem cid: 72276) Cyanidin-3-o-rutinoside (pubchem cid: 441674) Catechin (pubchem cid: 9064) Benzoic acid (pubchem cid: 243) Antioxidant activity Anthocyanins Absorption phenylpropionic acid (pubchem cid: 107) phenolic compounds phase-ii metabolism microbial metabolism malvidin-3-o-glucoside (pubchem cid: 443652) homovanillic acid (pubchem cid: 1738) hippuric acid (pubchem cid: 464) flavonoids epigallocatechin gallate (pubchem cid: 65064) epicatechin (pubchem cid: 72276) cyanidin-3-o-rutinoside (pubchem cid: 441674) catechin (pubchem cid: 9064) benzoic acid (pubchem cid: 243) anthocyanins
Resumen: © 2019 Elsevier Ltd The health-promoting functions of fruit phenolic compounds are mainly attributed to their metabolites. The organic cultivation of fruits is becoming increasingly popular. Thus, this study evaluates whether the differences in red Grenache grapes derived from organic culture conditions influence the bioavailability and metabolism of phenolic compounds in rats. Organic and nonorganic (conventional) red Grenache grapes (OG and CG, respectively) were characterized and administered to Wistar rats (65 mg gallic acid equivalents/kg bw). Serum was recollected at different time points, and the phenolic metabolites were quantified by HPLC-ESI-MS/MS. The results showed that organic cultivation increased the oligomeric proanthocyanidin and anthocyanidin contents and decreased the content of free flavanols and dietary fiber. The serum profile of OG-administered rats showed higher metabolite concentrations at 2 h and reduced metabolite concentration at 24 h compared with the CG-administered rats. Thus, this particular serum kinetic behavior might influence the bioactivity of their phenolic compounds.
Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
ISSN: 03088146
Direcció de correo del autor: gerard.aragones@urv.cat franciscaisabel.bravo@urv.cat begona.muguerza@urv.cat anna.arola@urv.cat
Identificador del autor: 0000-0002-6468-3088 0000-0001-7384-8588 0000-0001-6529-1345
Fecha de alta del registro: 2023-02-18
URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Chemistry. 299 (UNSP 125092): 125092-
Referencia de l'ítem segons les normes APA: Iglesias-Carres L; Mas-Capdevila A; Bravo FI; Aragonès G; Arola-Arnal A; Muguerza B (2019). A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes. Food Chemistry, 299(UNSP 125092), 125092-. DOI: 10.1016/j.foodchem.2019.125092
DOI del artículo: 10.1016/j.foodchem.2019.125092
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2019
Tipo de publicación: Journal Publications