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Antihypertensive and antioxidant effects of supplementation with red wine pomace in spontaneously hypertensive rats

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Abstract

Hypertension is associated with enhanced vascular oxidative stress and impaired endothelial function, which is related to an imbalance between reactive oxygen species and nitric oxide bioavailability. Short-term supplementation with a polyphenol-rich powdered red wine pomace seasoning (RWPS) was investigated for its effects on blood pressure and biomarkers of endothelial dysfunction and oxidative status in a model of essential hypertension. Male spontaneously hypertensive rats (SHRs) and normotensive Wistar-Kyoto rats (12-week-old, 5 rats per group) were administered RWPS (300 mg kg−1 day−1; equivalent to 7.32 mg gallic acid per kg per day) or vehicle by gavage. In SHRs, 4-week RWPS supplementation progressively decreased blood pressure, reaching 11.5% reduction at the end of the study (p < 0.001). RWPS consumption also increased the ferric reducing ability of plasma and attenuated the oxidation of plasma lipids and proteins, as evidenced by F2-isoprostanes, malondialdehyde and protein carbonyl groups as oxidative stress biomarkers. Moreover, nitric oxide production (indirectly measured) was 1.5-fold higher in SHRs + RWPS than that in SHRs (p < 0.05). These beneficial effects were partly attributed to the ability of RWPS-derived bioactive compounds to modulate aortic gene expression, with eNOS, SOD2 and HO-1 over-expression, ACE down-regulation, and no changes in NOX4. In conclusion, this study suggests the potential of red wine pomace-derived seasonings to help in the management of hypertension.

Graphical abstract: Antihypertensive and antioxidant effects of supplementation with red wine pomace in spontaneously hypertensive rats

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Publication details

The article was received on 10 Mar 2017, accepted on 19 May 2017 and first published on 22 May 2017


Article type: Paper
DOI: 10.1039/C7FO00390K
Citation: Food Funct., 2017, Advance Article
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    Antihypertensive and antioxidant effects of supplementation with red wine pomace in spontaneously hypertensive rats

    R. Del Pino-García, M. D. Rivero-Pérez, M. L. González-SanJosé, K. D. Croft and P. Muñiz, Food Funct., 2017, Advance Article , DOI: 10.1039/C7FO00390K

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