English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/178921
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Wine-Derived Phenolic Metabolites in the Digestive and Brain Function

AuthorsZorraquín-Peña, Irene; Esteban-Fernández, Adelaida ; González de Llano, Dolores ; Bartolomé, Begoña ; Moreno-Arribas, M. Victoria
KeywordsWine polyphenols
Oral and gut microbiota
Phenolic metabolites
Brain function
Neurodegenerative disorders
Issue Date11-Jan-2019
PublisherMultidisciplinary Digital Publishing Institute
CitationBeverages 5(1): 7 (2019)
AbstractWine, and specifically red wine, is a beverage with a great chemical complexity comprising a particular combination of phenolic compounds which are directly associated with its health-promoting properties. Wine polyphenols could induce changes in the composition of intestinal microbiota that would affect the production of physiologically active phenolic metabolites modifying the content and phenolic profile at the systemic level. In addition, in the human population, it seems that different “metabotypes”, or patterns of metabolizing wine polyphenols, exist, which would be reflected in the different biological fluids (i.e., plasma, urine and feces) and tissues of the human body. Moreover, wine polyphenols might change the composition of oral microbiota by an antimicrobial action and/or by inhibition of the adhesion of pathogens to oral cells, thus contributing to the maintenance of oral health. In turn, polyphenols and/or its metabolites could have a direct action on brain function, by positively affecting signaling routes involved in stress-induced neuronal response, as well as by preventing neuroticism-like disorders (i.e., anxiety and depression) through anti-inflammatory and epigenetic mechanisms. All of this would condition the positive effects on health derived from moderate wine consumption. This paper reviews all these topics, which are directly related with the effects of wine polyphenols at both digestive and brain level. Further progresses expected in the coming years in these fields are also discussed.
Publisher version (URL)http://dx.doi.org/10.3390/beverages5010007
URIhttp://hdl.handle.net/10261/178921
DOI10.3390/beverages5010007
ISSN2306-5710
Appears in Collections:(CIAL) Artículos
Files in This Item:
File Description SizeFormat 
beverages-05-00007.pdf1,95 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.