| Autor: |
Raquel Del Pino-García, María D. Rivero-Pérez, María L. González-SanJosé, Kevin D. Croft, Pilar Muñiz |
| Jazyk: |
angličtina |
| Rok vydání: |
2016 |
| Předmět: |
|
| Zdroj: |
Journal of Functional Foods, Vol 25, Iss , Pp 486-496 (2016) |
| Druh dokumentu: |
article |
| ISSN: |
1756-4646 |
| DOI: |
10.1016/j.jff.2016.06.030 |
| Popis: |
The bioavailability of phenolics contained in a powdered red wine pomace seasoning (RWPS) and its beneficial effects after acute and short-term supplementation were investigated. First, a single oral-dose of RWPS (300 mg/kg body weight) was administered to healthy Wistar rats (n = 6) and several phenolic acids were determined post-RWPS intake in plasma (0, 2 and 4 h) and urine (−3 to 0, 0–3 and 3–6 h). Higher prevention of lipid peroxidation (plasma and urinary F2-isoprostanes) and improved nitric oxide bioavailability were observed in samples collected at 4 h and between 3 and 6 h (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect