Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
Food Funct. 2020 Feb 26;11(2):1661-1671. doi: 10.1039/c9fo01743g.
Wine pomace by-products are an important source of phenolic acids with significant health benefits. However, phenolic acid bioavailability in vivo has been little studied and there are few comparative studies on bioavailability between red and white wine pomace and the effect of intake of different doses. The qualitative and quantitative profile of phenolic acid metabolites in plasma and urine samples from Wistar rats was obtained by gas chromatography/mass detection, after oral administration of four doses (50, 100, 150, and 300 mg) of both the red and the white wine pomace products (rWPP and wWPP, respectively). The antioxidant capacity of the plasma samples assessed by both the ABTS and the FRAP levels was also 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.
葡萄酒渣副产物是具有重要健康益处的酚酸的重要来源。然而，体内酚酸的生物利用度研究甚少，且关于红葡萄酒渣和白葡萄酒渣之间生物利用度的比较研究以及不同剂量摄入的影响也很少。通过气相色谱/质谱检测，从给予红葡萄酒渣和白葡萄酒渣产品（rWPP 和 wWPP，分别）四个剂量（50、100、150 和 300mg）的 Wistar 大鼠的血浆和尿液样本中获得了酚酸代谢物的定性和定量图谱。还评估了通过 ABTS 和 FRAP 水平评估的血浆样本的抗氧化能力。结果表明，rWPP 的生物利用度和体内抗氧化能力均不会随着高剂量而增加。然而，这两个参数都依赖于 wWPP 的摄入。
