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Dose-response effect on polyphenols bioavailability after intake of white and red wine pomace products in Wistar rats.

Abstract

Wine pomace by-products are an important source of phenolic acids with significant health benefits. However, phenolic acid bioavailability in vivo is not well studied and there are few comparative studies on bioavailability between red and white wine pomaces and the effect of different doses of intake. Qualitative and quantitative profiling of phenolic acid metabolites and antioxidant capacity in plasma and urine samples from Wistar rats is performed following oral administration of four doses (50, 100, 150, and 300 mg) of red and white wine pomace products (rWPP and wWPP, respectively).The phenolic metabolites, ABTS and FRAP levels of the plasma and urine samples were evaluated. The results showed that neither the bioavailability nor the antioxidant capacity in vivo of the rWPP increased at high doses. However, both parameters were dependent on the intake of the wWPP.

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Supplementary files

Article information


Submitted
31 Jul 2019
Accepted
07 Jan 2020
First published
08 Jan 2020

Food Funct., 2020, Accepted Manuscript
Article type
Paper

Dose-response effect on polyphenols bioavailability after intake of white and red wine pomace products in Wistar rats.

G. Gerardi, M. Cavia-Saiz, M. D. Rivero-Perez, M. L. González-SanJosé and P. Muñiz, Food Funct., 2020, Accepted Manuscript , DOI: 10.1039/C9FO01743G

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