Autor según el artículo: Lopez-Fernandez-Sobrino, Raul; Torres-Fuentes, Cristina; Isabel Bravo, Francisca; Muguerza, Begona;
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Bravo Vázquez, Francisca Isabel / Muguerza Marquínez, Maria Begoña / Torres Fuentes, Cristina
Palabras clave: Wine Skin extract Proanthocyanidin extract Phenolic compound Oxidative stress Nitric-oxide Metabolic syndrome Induced hypertension Hypertension Grape seed extract Grape Double-blind Decrease blood-pressure Cardiovascular-disease risk Blood pressure Antioxidant activity
Resumen: Hypertension (HTN) is one of the leading causes of death in the world. Agri-food by-products are emerging as a novel source of natural antihypertensive agents allowing for their valorization and making food and agricultural industries more environmentally friendly. In this regard, wine making process generates large amounts of by-products rich in phenolic compounds that have shown potential to exert several beneficial effects including antihypertensive properties. The aim of this study was to review the blood pressure-lowering effects of winery by-products. In addition, molecular mechanisms involved in their bioactivity were also evaluated. Among the winery by-products, grape seed extracts have widely shown antihypertensive properties in both animal and human studies. Moreover, recent evidence suggests that grape stem, skin and pomace and wine lees may also have great potential to manage HTN, although more studies are needed in order to confirm their potential in humans. Improvement of endothelial dysfunction and reduction of oxidative stress associated with HTN are the main mechanisms involved in the blood pressure-lowering effects of these by-products.
Áreas temáticas: Saúde coletiva Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina ii Medicina i Interdisciplinar Industrial and manufacturing engineering General medicine Food science & technology Food science Farmacia Engenharias iii Engenharias ii Ciências biológicas iii Ciências biológicas i Ciências ambientais 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 begona.muguerza@urv.cat cristina.torres@urv.cat
Identificador del autor: 0000-0002-6468-3088 0000-0001-7384-8588 0000-0002-2917-6910
Fecha de alta del registro: 2024-08-03
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://www.tandfonline.com/doi/abs/10.1080/10408398.2022.2049202?journalCode=bfsn20
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Critical Reviews In Food Science And Nutrition. 63 (25): 7708-7721
Referencia de l'ítem segons les normes APA: Lopez-Fernandez-Sobrino, Raul; Torres-Fuentes, Cristina; Isabel Bravo, Francisca; Muguerza, Begona; (2023). Winery by-products as a valuable source for natural antihypertensive agents. Critical Reviews In Food Science And Nutrition, 63(25), 7708-7721. DOI: 10.1080/10408398.2022.2049202
DOI del artículo: 10.1080/10408398.2022.2049202
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2023
Tipo de publicación: Journal Publications
Repositori URV