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Title: | Influence of omega-3 PUFAs on the metabolism of proanthocyanidins in rats |
Authors: | Molinar-Toribio, E.; Ramos-Romero, Sara; Fuguet, E.; Taltavull, N.; Méndez, L.; Romeu, M.; Medina, I.; Torres, Josep Lluís ![]() |
Issue Date: | 2017 |
Publisher: | Elsevier |
Citation: | Food Research International 97: 133- 140 (2017) |
Abstract: | Studies of the bioavailability of proanthocyanidins usually consider them independently of other dietary constituents, while there is a tendency in the field of functional foods towards the combination of different bioactive compounds in a single product. This study examined the long-term effects of ω-3 polyunsaturated fatty acids of marine origin on the metabolic fate of grape proanthocyanidins. For this, female adult Wistar-Kyoto rats were fed (18 weeks) with a standard diet supplemented or not with eicosapentaenoic acid/docosahexaenoic acid (1:1, 16.6 g/kg feed), proanthocyanidin-rich grape seed extract (0.8 g/kg feed) or both. A total of 39 microbial-derived metabolites and 16 conjugated metabolites were detected by HPLC-MS/MS either in urine or in the aqueous fraction of feces. An unexpected significant increase in many proanthocyanidin metabolites in urine and feces was observed in the group supplemented with ω-3 polyunsaturated fatty acids group as compared to the animals fed a standard diet, which contains a small amount of polyphenols. However, proanthocyanidin metabolites in rats given ω-3 polyunsaturated fatty acids and grape seed extract did not significantly differ from those in the group supplemented only with grape seed extract. It was concluded that ω-3 polyunsaturated fatty acids collaborate in the metabolism of polyphenols when present at low doses in the feed matrix, while the capacity of ω-3 polyunsaturated fatty acids to induce microbiota transformations when proanthocyanidins are present at high doses is not relevant compared to that of polyphenols themselves. |
Publisher version (URL): | http://dx.doi.org/10.1016/j.foodres.2017.03.046 |
URI: | http://hdl.handle.net/10261/211208 |
DOI: | 10.1016/j.foodres.2017.03.046 |
Identifiers: | doi: 10.1016/j.foodres.2017.03.046 issn: 0963-9969 |
Appears in Collections: | (IQAC) Artículos |
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