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Functional fatty fish supplemented with grape procyanidins. Antioxidant and proapoptotic properties on colon cell lines

AutorMedina, Isabel ; Lois, Salomé; Lizárraga, Daneida; Pazos, Manuel ; Touriño, Sonia; Cascante, Marta; Torres, Josep Lluís
Palabras claveFish lipids
Functional seafood
Fecha de publicación22-abr-2006
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 54(10): 3598–3603 (2006)
ResumenThis work shows the properties of grape procyanidins with additional anticarcinogenic properties for increasing the shelf life of functional seafood preparations. Galloylated procyanidins (100 ppm, 2.7 mean degree of polymerization, 25% galloylation) extended the shelf life of minced horse mackerel muscle stored at 4 °C more than 8 days compared to controls without addition of polyphenols. The levels of endogenous α-tocopherol, EPA, and DHA of fish muscle were also preserved after 10 days at 4 °C. Therefore, the presence of procyanidins increased the stability of a product based on minced fish muscle during cold storage and maintained its functionality associated with the presence of polyunsaturated fatty acids and α-tocopherol. In addition, grape procyanidins showed a significant capacity to induce apoptosis in colon cancer cells (HT29 cell line) while being inactive in noncancer control cells (IEC-6). Thus, the product based on fatty fish muscle supplemented with grape procyanidins appears to be a stable functional food offering the combined action of ω-3 fatty acids and natural polyphenols.
Descripción6 pages, 6 figures.-- PMID: 19127731 [PubMed].-- Printed version published May 17, 2006.
Versión del editorhttp://dx.doi.org/10.1021/jf0527145
ISSN0021-8561 (Print)
1520-5118 (Online)
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