Articles producció científica> Ciències Mèdiques Bàsiques

Influence of omega-3 PUFAs on the metabolism of proanthocyanidins in rats

  • Datos identificativos

    Identificador: imarina:6389085
    Handle: http://hdl.handle.net/20.500.11797/imarina6389085
  • Autores:

    Molinar-Toribio E
    Ramos-Romero S
    Fuguet E
    Taltavull N
    Méndez L
    Romeu M
    Medina I
    Torres J
    Pérez-Jiménez J
  • Otros:

    Autor según el artículo: Molinar-Toribio E; Ramos-Romero S; Fuguet E; Taltavull N; Méndez L; Romeu M; Medina I; Torres J; Pérez-Jiménez J
    Departamento: Ciències Mèdiques Bàsiques
    Autor/es de la URV: Romeu Ferran, Marta / Taltavull Anglada, Núria
    Palabras clave: Proanthocyanidins Polyphenols Omega-3 polyunsaturated fatty acids Bioavailability polyphenols omega-3 polyunsaturated fatty acids bioavailability
    Resumen: © 2017 Elsevier Ltd 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: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 09639969
    Direcció de correo del autor: nuria.taltavull@urv.cat marta.romeu@urv.cat
    Identificador del autor: 0000-0002-3340-2650 0000-0002-2131-1858
    Fecha de alta del registro: 2023-02-19
    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
    URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Food Research International. 97 133-140
    Referencia de l'ítem segons les normes APA: Molinar-Toribio E; Ramos-Romero S; Fuguet E; Taltavull N; Méndez L; Romeu M; Medina I; Torres J; Pérez-Jiménez J (2017). Influence of omega-3 PUFAs on the metabolism of proanthocyanidins in rats. Food Research International, 97(), 133-140. DOI: 10.1016/j.foodres.2017.03.046
    DOI del artículo: 10.1016/j.foodres.2017.03.046
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2017
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Food Science,Food Science & Technology
    Proanthocyanidins
    Polyphenols
    Omega-3 polyunsaturated fatty acids
    Bioavailability
    polyphenols
    omega-3 polyunsaturated fatty acids
    bioavailability
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    Food science & technology
    Food science
    Farmacia
    Ensino
    Engenharias iv
    Engenharias iii
    Engenharias ii
    Engenharias i
    Educação
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Biotecnología
    Biodiversidade
    Astronomia / física
    Administração pública e de empresas, ciências contábeis e turismo
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