Hypertension- and glycaemia-lowering effects of a grape-pomace-derived seasoning in high-cardiovascular risk and healthy subjects. Interplay with the gut microbiome - Taladrid, Diego; de Celis, Miguel; Belda, Ignacio; Bartolomé, Begoña; Moreno-Arribas, M. Victoria (Food & function, 2022)
Keywords: Additives; Adult; Antihypertensive Agents - pharmacology; Antihypertensive Agents - therapeutic use; blood; Blood glucose; Blood pressure; Blood Pressure - drug effects; Byproducts; Cardiotonic Agents - pharmacology; Cardiotonic Agents - therapeutic use; Cardiovascular diseases; Cardiovascular Diseases - prevention & control; clinical trials; Condiments; Dietary fiber; Dietary Fiber - pharmacology; Dietary Fiber - therapeutic use; Fatty acids; Feces; Female; Food additives; Functional Food; Gastrointestinal Microbiome - drug effects; Gene sequencing; genes; grape pomace; Grapes; Health risks; Healthy Volunteers; Humans; Hypertension; Hypoglycemic Agents - pharmacology; Hypoglycemic Agents - therapeutic use; Intestinal microflora; intestinal microorganisms; Male; Metabolites; metadata; Microbiomes; Microbiota; Microorganisms; Middle Aged; Modulation; Nutrient deficiency; Phenols; Phytotherapy; Polyphenols; Risk analysis; Risk factors; rRNA 16S; Treatment Outcome; urine; Vitis; Wineries