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Article

Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action

Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain
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Author to whom correspondence should be addressed.
Academic Editor: Arrigo Cicero
Nutrients 2021, 13(4), 1142; https://doi.org/10.3390/nu13041142
Received: 12 March 2021 / Revised: 24 March 2021 / Accepted: 29 March 2021 / Published: 30 March 2021
(This article belongs to the Special Issue Bioactive Compounds in the Prevention of Hypertension)
The antihypertensive effect of wine lees (WL) has been previously evidenced. In this study, the antihypertensive properties of different doses of WL were evaluated in spontaneously hypertensive rats (SHR). In addition, the blood pressure (BP)-lowering effect of dried (dealcoholized) WL powder (WLPW) and the mechanisms involved in its functionality were investigated. Furthermore, a possible hypotensive effect of WLPW was discarded in Wistar–Kyoto (WKY) rats. The administration of WL at different doses caused a dose-dependent decrease in BP of SHR up to 5.0 mL/kg bw, exhibiting the maximum decrease at 6 h post-administration. WLPW caused a greater drop in BP than WL, showing an antihypertensive effect higher and more prolonged than the drug Captopril. Moreover, the BP-lowering effect of WLPW was specific to the hypertensive state since an undesirable hypotensive effect in normotensive WKY rats was ruled out. Finally, WLPW improved oxidative stress and increased the activity of the antioxidant endogen system of SHR. These results suggest that WLPW could be used as functional ingredient for foods or nutraceuticals to ameliorate hypertension. Nevertheless, further clinical studies are needed to evaluate its long-term antihypertensive efficiency. View Full-Text
Keywords: angiotensin-converting enzyme activity; antihypertensive activity; antioxidant activity; spontaneously hypertensive rats; winery byproducts angiotensin-converting enzyme activity; antihypertensive activity; antioxidant activity; spontaneously hypertensive rats; winery byproducts
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MDPI and ACS Style

López-Fernández-Sobrino, R.; Soliz-Rueda, J.R.; Suárez, M.; Mulero, M.; Arola, L.; Bravo, F.I.; Muguerza, B. Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action. Nutrients 2021, 13, 1142. https://doi.org/10.3390/nu13041142

AMA Style

López-Fernández-Sobrino R, Soliz-Rueda JR, Suárez M, Mulero M, Arola L, Bravo FI, Muguerza B. Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action. Nutrients. 2021; 13(4):1142. https://doi.org/10.3390/nu13041142

Chicago/Turabian Style

López-Fernández-Sobrino, Raúl, Jorge R. Soliz-Rueda, Manuel Suárez, Miquel Mulero, Lluís Arola, Francisca I. Bravo, and Begoña Muguerza. 2021. "Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action" Nutrients 13, no. 4: 1142. https://doi.org/10.3390/nu13041142

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