葡萄酒的生物可访问的基 Ester 降低COX-2-催化脂质介质氧化应激和炎症的时间依赖的方式
Concepción Medrano-Padial1, Irene Pérez-Novas1, Raúl Domínguez-Perles1
1Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Campus Universitario de Espinardo 25, 30100 Espinardo, Murcia, Spain.
Journal of agricultural and food chemistry
|August 15, 2024
概括
葡萄酒中的脂,如乙基酸,提供增强的抗氧化和抗炎功效. 胃肠道酶释放这些化合物,增强它们的健康潜力.
科学领域:
- 食品化学和营养保健品
- 生物化学和分子生物学
背景情况:
- 脂醇,化化合物,与未化的形式相比,提供更好的健康益处.
- 植物性食品是有益的化合物的丰富来源.
研究的目的:
- 研究胃肠道酶在葡萄酒中释放脂的作用.
- 评估释放的脂醇的抗氧化和抗炎能力.
主要方法:
- 使用超高性能液体染色学-电喷射电离-并联质谱法 (UHPLC-ESI-QqQ-MS/MS) 进行化合物分析.
- 评估了脂醇的生物可访问性和*体外*的抗炎和抗氧化活性.
主要成果:
- 鉴定了乙基酸和乙基*转*咖啡酸作为葡萄酒中的突出的脂醇.
- 在消化过程中 * de novo * 证明了基甲酸盐的形成,受到基链特性的影响.
- 展示了可生物利用的脂醇降低循环氧基酶-2和调节炎症性氧基平素的能力.
结论:
- 葡萄酒是抗氧化剂和抗炎性脂醇的宝贵来源.
- 这些化合物的释放和生物活性通过胃肠道消化得到增强.
- 葡萄酒是开发促进健康的副产品的有希望的成分.
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