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: 2024-09-07
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: https://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