摘要
AbstractThe wine pomace is the main winery by-products that suppose an economic and environmental problem and their use as a functional ingredient are being increasingly recognized as a good and inexpensive source of bioactive compounds. In this sense, it is known the potential health properties of wine pomace products in the prevention of disorders associated with oxidative stress and inflammation such as endothelial dysfunction, hypertension, hyperglycemia, diabetes, obesity. Those effects are due to the bioactive compounds of wine pomace and the mechanisms concern especially modulation of antioxidant/prooxidant activity, improvement of nitric oxide bioavailability, reduction of pro-inflammatory cytokines and modulation of antioxidant/inflammatory signal pathways. This review mainly summarizes the mechanisms of wine pomace products as modulators of oxidative status involved in cell pathologies as well as their potential therapeutic use for cardiovascular diseases. For this purpose, the review provides an overview of the findings related to the wine pomace bioactive compounds profile, their bioavailability and the action mechanisms for maintaining the redox cell balance involved in health benefits. The review suggests an important role for wine pomace product in cardiovascular diseases prevention and their regular food intake may attenuate the development and progression of comorbidities associated with cardiovascular diseases.
摘要译文
摘要The Wine Pomace是假设经济和环境问题及其用作功能成分的主要酿酒厂的副产品，越来越多地被认为是生物活性化合物的良好且廉价的来源。从这个意义上讲，葡萄酒Pomace产品在预防与氧化应激和炎症相关的疾病中的潜在健康特性，例如内皮功能障碍，高血压，高血糖，高血糖，糖尿病，肥胖。这些作用是由于葡萄酒香草的生物活性化合物造成的，其机制涉及抗氧化剂/促氧化剂活性的调节，一氧化氮生物利用度的改善，促炎性细胞因子的减少以及抗氧化剂/炎症信号途径的调节。这篇综述主要总结了葡萄酒Pomace产品的机制，作为参与细胞病理学的氧化状态的调节剂，以及它们对心血管疾病的潜在治疗用途。为此，审查概述了与葡萄酒Pomace生物活性化合物概况，其生物利用度以及维持与健康益处有关的氧化还原细胞平衡的作用机制相关的发现。该评论表明，葡萄酒Pomace产品在预防心血管疾病中的重要作用及其常规食物摄入可能会减轻与心血管疾病相关的合并症的发展和发展。
Gisela Gerardi; Mónica Cavia-Saiz ; Pilar Muñiz. From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product[J]. Critical Reviews in Food Science and Nutrition, 2022,62(27): 7427-7448