Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

The bioavailability of phenolics contained in a powdered red wine pomace seasoning (RWPS) and its beneficial effects after acute and short-term supplementation were investigated. First, a single oral-dose of RWPS (300 mg/kg body weight) was administered to healthy Wistar rats (n = 6) and several phe...

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Bibliographic Details
Main Authors: Raquel Del Pino-García, María D. Rivero-Pérez, María L. González-SanJosé, Kevin D. Croft, Pilar Muñiz
Format: Article
Language:English
Published: Elsevier 2016-08-01
Series:Journal of Functional Foods
Subjects:
Bioavailability
Isoprostanes
Nitric oxide
Polyphenols
Oxidative stress
Wine pomace
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464616301736

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http://www.sciencedirect.com/science/article/pii/S1756464616301736

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