The dose–response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats

Gerardi, Gisela; Cavia-Sáiz, Mónica

doi:10.1039/c9fo01743g

Cited by 16 publications

(11 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Unlike the TPC and the antioxidant activity, WP did not reach the highest values for all the phenolic compounds assessed. The initial content of gallic acid in WP was much higher than in the red one, agreeing with previous research, where the white Verdejo grape pomace obtained a higher value than the red Tempranillo one [39]. This behavior could be explained by the modification of RP during the red fermentation.…”

Section: Quantification Of Selected Polyphenolic Compounds Polyphenolic Compounds By Hplcsupporting

confidence: 91%

Effect of the distillation process on polyphenols content of grape pomace

Cisneros‐Yupanqui

Rizzi

Mihaylova

et al. 2021

Eur Food Res Technol

View full text Add to dashboard Cite

Grape pomace is a winery by-product that is more and more valorized as a source of healthy bioactive molecules such as polyphenols. In addition, it can be used to produce some alcoholic beverages, such as grappa, which is a typical distilled Italian alcoholic product. The spent grape pomace after grappa elaboration is mainly considered a food waste. The aim of this study was to reconsider and valorize red and white pomaces obtained after the production of grappa. The total phenolic content of both samples, as well as the antioxidant activity had a decrease after the distillation; however, it was not significant in the case of red pomace. Regarding the phenolic profile, the behavior during the distillation was different, according to the type of pomace. After the grappa production, catechins and epicatechins were the most significant phenolics in white and red pomace, respectively, demonstrating the remaining bioactivity of this by-product, which could be useful within the food industry.

show abstract

Section: Quantification Of Selected Polyphenolic Compounds Polyphenolic Compounds By Hplcsupporting

confidence: 91%

Effect of the distillation process on polyphenols content of grape pomace

Cisneros‐Yupanqui

Rizzi

Mihaylova

et al. 2021

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…This means that all of the pedological, topographical, and geological aspects of a specific physical environment will alter the physical features of the grapes such as tastes, aromas, textures, and appearances [ 8 ]. RGP was found to be rich in stilbenes (resveratrol), phenolic acids (gallic acid, protocatechuic acid), flavanols (epigallocatechin), flavanols (myricetin-3-O-rhamnoside) and anthocyanins (delphinidil-3-O-glucoside, cyanidin-3-O-glucoside, petunidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside) [ 13 ]. WGP was reported to have high content of phenolic acids (p-hydroxyphenylacetic acid, vanillic acid, homovanillic acid, homoprotocatechuic acid, gentisic acid, syringic acid, 4-O-methylgallic acid, 3-O-methylgallic acid, dihydro-3-coumaric acid, hydroferulic acid, hydrocaffeic acid, isoferulic acid) and flavanols (catechin, epicatechin, procyanidin B1) [ 13 ], flavonoid glycoside (hyperoside, isoquercitrin, rutin, quercitrine), flavonoid aglycons (quercetin, luteolin), and protocatechuic acid [ 14 ].…”

Section: Red and White Grape Pomace—bioactive Compoundsmentioning

confidence: 99%

“…Overall, numerous studies concluded that RGP contains a higher amount of polyphenols than WGP [ 17 ]. However, some studies revealed types of WGP that possessed a greater content of polyphenols than RGP [ 13 ].…”

Section: Red and White Grape Pomace—bioactive Compoundsmentioning

confidence: 99%

Antioxidant and Anti-Inflammatory Actions of Polyphenols from Red and White Grape Pomace in Ischemic Heart Diseases

et al. 2022

View full text Add to dashboard Cite

Grape pomace (GP) represents a very reliable source of polyphenols because it could be found globally as a remnant of the wine industry. During the winemaking process, two types of GP are generated: red GP and white GP, according to the produced wine, red or white. Grape pomace represents a viable source of polyphenols, mainly flavanols, procyanidins anthocyanins, and resveratrol which possess antioxidant and anti-inflammatory activities. Multiple differences were observed between red and white GP in terms of their antioxidant and anti-inflammatory activity in both in vitro and in vivo studies. Although most studies are focused on the antioxidant and anti-inflammatory effect of red grape pomace, there are still many variables that need to be taken into consideration, as well as extensive study of the white GP. It was observed that in both in vitro and in vivo studies, the GP polyphenols have a direct antioxidant activity by acting as a free radical scavenger or donating a hydrogen atom. It also possesses an indirect antioxidant and anti-inflammatory activity by reducing mitochondrial reactive oxygen species (ROS) generation, malondialdehyde (MDA), tumor necrosis factor-alpha (TNF-α), interleukin-1-beta (IL-1β), interleukin-6 (IL-6), nuclear factor kappa-light-chain-enhancer of activated B cells (NF- κβ), and inhibitor of nuclear factor kappa-B kinase subunit beta (Iκκβ) levels or nitrate oxide-4 (NOX4) expression and by increasing the levels of antioxidants enzymes like superoxide dismutase (SOD), catalase (CAT) glutathione reductase (GRx) and glutathione peroxidase(GPx). Besides these activities, many beneficial effects in ischemic heart diseases were also observed, such as the maintenance of the ventricular function as close as possible to normal, and the prevention of infarcted area extension. In this context, this review intends to present the actual knowledge of grape pomace’s potential antioxidant and anti-inflammatory activity in ischemic heart disease, knowledge gathered from existing in vitro and in vivo studies focused on this.

show abstract

“…Another factor to consider when assessing the GP inhibitory activity is the type of study. After the preliminary in vitro screening, it is necessary to carry out an in vivo model to understand some factors such as the bioavailability and the physiological response to the GP components (Alongi & Anese, 2021 ; Gerardi et al, 2020 ; Kato-Schwartz et al, 2020 ). However, human clinical trials are mandatory required (Reg.…”

Section: Grape Pomace As α-Amylase and α-Glucosidase Inhibitorsmentioning

confidence: 99%

The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review

Cisneros‐Yupanqui

Lante

Mihaylova

et al. 2022

Food Bioprocess Technol

View full text Add to dashboard Cite

The concept of functional foods is gaining more importance due to its role in maintaining a healthy status and preventing some metabolic diseases. The control of diabetes, in particular type-2 (T2DM), could be considered a big challenge since it involves other factors such as eating habits. From the pharmacological point of view, inhibiting digestive enzymes, such as α-amylase and α-glucosidase, is one of the mechanisms mainly used by synthetic drugs to control this disease; however, several side effects are described. For that reason, using bioactive compounds may appear as an alternative without presenting the complications synthetic drugs available on the market have. The winemaking industry generates tons of waste annually, and grape pomace (GP) is the most important. GP is recognized for its nutritional value and as a source of bioactive compounds that are helpful for human health. This review highlights the importance of GP as a possible source of α-amylase and α-glucosidase inhibitors. Also, it is emphasized the components involved in this bioactivity and the possible interactions among them. Especially, some phenolic compounds and fiber of GP are the main ones responsible for interfering with the human digestive enzymes. Preliminary studies in vitro confirmed this bioactivity; however, further information is required to allow the specific use of GP as a functional ingredient inside the market of products recommended for people with diabetes. Graphical abstract

show abstract

The dose–response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats

Abstract: Wine pomace by-products are an important source of phenolic acids with health benefits and its bioavailability can differ between products and doses.

Cited by 16 publications

References 35 publications

Effect of the distillation process on polyphenols content of grape pomace

Effect of the distillation process on polyphenols content of grape pomace

Antioxidant and Anti-Inflammatory Actions of Polyphenols from Red and White Grape Pomace in Ischemic Heart Diseases

The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review

Contact Info

Product

Resources

About