Journal
FOOD CHEMISTRY
Volume 135, Issue 3, Pages 1044-1051Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.05.089
Keywords
Grape pomace; Enzymatic extract; Nitric oxide; Polyphenols; Winery subproducts; Reactive oxygen species; Cardiovascular effects; Isolated arteries
Funding
- Spanish Ministry of Science and Innovation [TRA2009_0263_02]
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The aim of the present study was to evaluate the vascular effects of an enzymatic extract of grape pomace (GP-EE) on isolated arteries, focusing our attention on endothelium-derived relaxation and on its antioxidant properties. Grape pomace derived from wine making was extracted by an enzymatic process and its composition of polyphenols was evaluated by HPLC and ESI-MS/MS, detecting kaempferol, catechin, quercetin and procyanidins B1 and B2, trace levels of resveratrol and tracing out gallocatechin and anthocyanidins. GP-EE induced endothelium- and NO-dependent vasodilatation of both rat aorta and small mesenteric artery (SMA) segments and reduced Phe-induced response in aortic rings. Both ORAC and DPPH assays confirmed antioxidant scavenging properties of GP-EE, which also prevented O-2(-) production (assessed by DHE fluorescence) and contraction elicited by ET-1. These results provide evidence that GP-EE possesses interesting antioxidant and protective vascular properties and highlight the potential interest of this extract as a functional food. (C) 2012 Elsevier Ltd. All rights reserved.
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