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Title: | Influence of omega-3 PUFAs on the metabolism of proanthocyanidins in rats |
Author: | Molinar Toribio, Eunice María Ramos Romero, Sara Fuguet i Jordà, Elisabet Taltavull, Núria Méndez, Lucía Romeu Ferran, Marta Medina, Isabel Torres, Josep Lluís Pérez-Jiménez, Jara |
Keywords: | Polifenols Biodisponibilitat Àcids grassos omega-3 Polyphenols Bioavailability Omega-3 fatty acids |
Issue Date: | 25-Mar-2017 |
Publisher: | Elsevier B.V. |
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. |
Note: | Versió postprint del document publicat a: https://doi.org/10.1016/j.foodres.2017.03.046 |
It is part of: | Food Research International, 2017, vol. 97, p. 133-140 |
URI: | http://hdl.handle.net/2445/162031 |
Related resource: | https://doi.org/10.1016/j.foodres.2017.03.046 |
ISSN: | 0963-9969 |
Appears in Collections: | Articles publicats en revistes (Enginyeria Química i Química Analítica) |
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