Cargando…

ACE Inhibitory and Antihypertensive Activities of Wine Lees and Relationship among Bioactivity and Phenolic Profile

Wine lees (WL) are by-products generated in the winemaking process. The aim of this study was to investigate the angiotensin-converting enzyme inhibitory (ACEi) activity, and the blood pressure (BP) lowering effect of WL from individual grape varieties. The relationship among their activities and ph...

Descripción completa

Detalles Bibliográficos
Autores principales:	López-Fernández-Sobrino, Raúl, Soliz-Rueda, Jorge R., Margalef, Maria, Arola-Arnal, Anna, Suárez, Manuel, Bravo, Francisca I., Muguerza, Begoña
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7924335/ https://www.ncbi.nlm.nih.gov/pubmed/33672674 http://dx.doi.org/10.3390/nu13020679

Ejemplares similares

Blood Pressure-Lowering Effect of Wine Lees Phenolic Compounds Is Mediated by Endothelial-Derived Factors: Role of Sirtuin 1
por: López-Fernández-Sobrino, Raúl, et al.
Publicado: (2021)

Enzyme-Assisted Extraction to Obtain Phenolic-Enriched Wine Lees with Enhanced Bioactivity in Hypertensive Rats
por: López-Fernández-Sobrino, Raúl, et al.
Publicado: (2021)

Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action
por: López-Fernández-Sobrino, Raúl, et al.
Publicado: (2021)

Novel Antihypertensive Peptides Derived from Chicken Foot Proteins
por: Bravo, Francisca I., et al.
Publicado: (2019)

Grape Seed Proanthocyanidins Modulate the Hepatic Molecular Clock via MicroRNAs
por: Manocchio, Francesca, et al.
Publicado: (2022)

Implication of Opioid Receptors in the Antihypertensive Effect of a Novel Chicken Foot-Derived Peptide
por: Mas-Capdevila, Anna, et al.
Publicado: (2020)

Role of Chrononutrition in the Antihypertensive Effects of Natural Bioactive Compounds
por: Ibarz-Blanch, Néstor, et al.
Publicado: (2022)

Studies on the Effect of Oxidation on Bioactivity of Phenolics and Wine Lees Extracts
por: Ye, Zhijing, et al.
Publicado: (2023)

Optimization and characterization of Royal Dawn cherry (Prunus avium) phenolics extraction
por: Iglesias-Carres, Lisard, et al.
Publicado: (2019)

Grape Seed Proanthocyanidins Mitigate the Disturbances Caused by an Abrupt Photoperiod Change in Healthy and Obese Rats
por: Soliz-Rueda, Jorge R., et al.
Publicado: (2022)

Cardioprotective Properties of Phenolic Compounds: A Role for Biological Rhythms
por: Torres‐Fuentes, Cristina, et al.
Publicado: (2022)

Characterization of Phenolic Compounds in Wine Lees
por: Zhijing, Ye, et al.
Publicado: (2018)

Organic vs. Non-Organic Plant-Based Foods—A Comparative Study on Phenolic Content and Antioxidant Capacity
por: Cruz-Carrión, Álvaro, et al.
Publicado: (2023)

Optimization of a polyphenol extraction method for sweet orange pulp (Citrus sinensis L.) to identify phenolic compounds consumed from sweet oranges
por: Iglesias-Carres, Lisard, et al.
Publicado: (2019)

Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera)
por: Iglesias-Carres, Lisard, et al.
Publicado: (2018)

Gut Seasons: Photoperiod Effects on Fecal Microbiota in Healthy and Cafeteria-Induced Obese Fisher 344 Rats
por: Arreaza-Gil, Verónica, et al.
Publicado: (2022)

Dose-Related Antihypertensive Properties and the Corresponding Mechanisms of a Chicken Foot Hydrolysate in Hypertensive Rats
por: Mas-Capdevila, Anna, et al.
Publicado: (2018)

Chrononutrition and Polyphenols: Roles and Diseases
por: Arola-Arnal, Anna, et al.
Publicado: (2019)

Valorization of Chicken Slaughterhouse Byproducts to Obtain Antihypertensive Peptides
por: Bravo, Francisca Isabel, et al.
Publicado: (2023)

Evidence that Nitric Oxide is Involved in the Blood Pressure Lowering Effect of the Peptide AVFQHNCQE in Spontaneously Hypertensive Rats
por: Mas-Capdevila, Anna, et al.
Publicado: (2019)

Grape-Seed Proanthocyanidins Modulate Adipose Tissue Adaptations to Obesity in a Photoperiod-Dependent Manner in Fischer 344 Rats
por: Navarro-Masip, Èlia, et al.
Publicado: (2023)

Characterization of Bioactive Compounds in Lees from New Zealand Wines with Different Vinification Backgrounds
por: Ye, Zhijing, et al.
Publicado: (2022)

In-Season Consumption of Locally Produced Tomatoes Decreases Cardiovascular Risk Indices
por: Ruiz de Azua, Ma. Josefina, et al.
Publicado: (2022)

Seasonal Consumption of Cherries from Different Origins Affects Metabolic Markers and Gene Expression of Lipogenic Enzymes in Rat Liver: A Preliminary Study
por: Ruiz de Azua, Ma. Josefina, et al.
Publicado: (2021)

Wine Lees as a Source of Antioxidant Compounds
por: Jara-Palacios, María José
Publicado: (2019)

Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
por: del Fresno, Juan Manuel, et al.
Publicado: (2019)

Do You Have Problems When Reproducing Bioactivities of Food or Food Components? The Importance of Biological Rhythms
por: Arola-Arnal, Anna, et al.
Publicado: (2022)

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains
por: Troilo, Marica, et al.
Publicado: (2021)

Assessment of Bioactive Phenolic Compounds and Antioxidant Activity of Blackberry Wines
por: Amidžić Klarić, Daniela, et al.
Publicado: (2020)

The Potential of Wine Lees as a Fat Substitute for Muffin Formulations
por: Bianchi, Federico, et al.
Publicado: (2023)

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines
por: Del Barrio-Galán, Rubén, et al.
Publicado: (2019)

Photoperiod Conditions Modulate Serum Oxylipins Levels in Healthy and Obese Rats: Impact of Proanthocyanidins and Gut Microbiota
por: Arreaza-Gil, Verónica, et al.
Publicado: (2023)

Effect of the Application Time of Accentuated Cut Edges (ACE) on Marquette Wine Phenolic Compounds
por: Cheng, Yiliang, et al.
Publicado: (2022)

Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines
por: Barros, Ana Paula André, et al.
Publicado: (2022)

Membrane-Based Clarification and Fractionation of Red Wine Lees Aqueous Extracts
por: Cassano, Alfredo, et al.
Publicado: (2019)

Novel Angiotensin-I Converting Enzyme Inhibitory Peptides Isolated From Rice Wine Lees: Purification, Characterization, and Structure-Activity Relationship
por: He, Zeqi, et al.
Publicado: (2021)

Antihypertensive and Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Fish as Potential Cardioprotective Compounds
por: Abachi, Soheila, et al.
Publicado: (2019)

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
por: Dujmić, Filip, et al.
Publicado: (2020)

Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological Activity
por: De Luca, Michele, et al.
Publicado: (2023)

The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety
por: Del Fresno, Juan Manuel, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_a4631jb5jnv6j5ott7jp0j6iuh