Hypertension- and glycaemia-lowering effects of a grape-pomace-derived seasoning in high-cardiovascular risk and healthy subjects. Interplay with the gut microbiome

• Published in: Food & function Vol. 13; no. 4; pp. 268 - 282
• Main Authors: Taladrid, Diego, de Celis, Miguel, Belda, Ignacio, Bartolomé, Begoña, Moreno-Arribas, M. Victoria
• Format: Journal Article
• Language: English
• Published: England Royal Society of Chemistry 21.02.2022
• Subjects: 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

Purpose : Grape pomace (GP) is a winery by-product rich in polyphenols and dietary fibre. Some recent results suggest that GP-derived extracts could be promising additives in food, specially recommended for low-salt diets. The hypothesis tested in this paper is that the regular consumption of GP-der...