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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
Àcids grassos omega-3
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:
It is part of: Food Research International, 2017, vol. 97, p. 133-140
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ISSN: 0963-9969
Appears in Collections:Articles publicats en revistes (Enginyeria Química i Química Analítica)

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