Autor según el artículo: López‐fernández‐sobrino R; Soliz‐rueda JR; Suárez M; Mulero M; Arola L; Bravo FI; Muguerza B
Departamento: Bioquímica i Biotecnologia
e-ISSN: 2072-6643
Autor/es de la URV: Arola Ferrer, Luis Maria / Bravo Vázquez, Francisca Isabel / López Fernández, Raul / Muguerza Marquínez, Maria Begoña / Mulero Abellán, Miguel / Soliz Rueda, Jorge Ricardo / Suárez Recio, Manuel
Palabras clave: Winery byproducts Spontaneously hypertensive rats Polyphenols Oxidative stress Oxidants Hypertension Grape seed proanthocyanidins Flavonoids Extract Bioactivity Antioxidants Antioxidant activity Antihypertensive activity Angiotensin‐converting enzyme activity Angiotensin-converting enzyme activity
Resumen: The antihypertensive effect of wine lees (WL) has been previously evidenced. In this study, the antihypertensive properties of different doses of WL were evaluated in spontaneously hypertensive rats (SHR). In addition, the blood pressure (BP)‐lowering effect of dried (dealcoholized) WL powder (WLPW) and the mechanisms involved in its functionality were investigated. Furthermore, a possible hypotensive effect of WLPW was discarded in Wistar–Kyoto (WKY) rats. The administration of WL at different doses caused a dose‐dependent decrease in BP of SHR up to 5.0 mL/kg bw, exhibiting the maximum decrease at 6 h post‐administration. WLPW caused a greater drop in BP than WL, showing an antihypertensive effect higher and more prolonged than the drug Captopril. Moreover, the BP‐lowering effect of WLPW was specific to the hypertensive state since an undesirable hypotensive effect in normotensive WKY rats was ruled out. Finally, WLPW improved oxidative stress and increased the activity of the antioxidant endogen system of SHR. These results suggest that WLPW could be used as functional ingredient for foods or nutraceuticals to ameliorate hypertension. Nevertheless, further clinical studies are needed to evaluate its long‐term antihypertensive efficiency.
Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Nutrition and dietetics Nutrition & dietetics Nutrição Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Food science Farmacia Engenharias iv Engenharias ii Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: franciscaisabel.bravo@urv.cat jorgericardo.soliz@urv.cat manuel.suarez@urv.cat miquel.mulero@urv.cat lluis.arola@urv.cat begona.muguerza@urv.cat
Identificador del autor: 0000-0002-6468-3088 0000-0003-0122-8253 0000-0003-2767-1974 0000-0001-7384-8588
Fecha de alta del registro: 2024-07-27
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.mdpi.com/2072-6643/13/4/1142
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Nutrients. 13 (4):
Referencia de l'ítem segons les normes APA: López‐fernández‐sobrino R; Soliz‐rueda JR; Suárez M; Mulero M; Arola L; Bravo FI; Muguerza B (2021). Blood pressure‐lowering effect of wine lees: Dose‐response study, effect of dealcoholization and possible mechanisms of action. Nutrients, 13(4), -. DOI: 10.3390/nu13041142
DOI del artículo: 10.3390/nu13041142
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2021
Tipo de publicación: Journal Publications
Repositori URV