Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells-Reference-Cited by-同舟云学术

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Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells

Published:2016-04 Issue: Volume:22 Page:431-445
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Del Pino-García Raquel,Gerardi Gisela,Rivero-Pérez María D.,González-SanJosé María L.,García-Lomillo Javier,Muñiz Pilar

Funder

Autonomous Government of Castilla y León

Ministry of Education, Culture and Sports, Spain

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference86 articles.

1. Procyanidins from grape pomace are suitable inhibitors of human endothelial NADPH oxidase;Álvarez;Journal of Cellular Biochemistry,2012

2. Inhibition of angiotensin converting enzyme activity by flavanol-rich foods;Actis-Goretta;Journal of Agricultural and Food Chemistry,2006

3. Inhibition of angiotensin converting enzyme (ACE) activity by flavan-3-ols and procyanidins;Actis-Goretta;FEBS Letters,2003

4. In vitro models for studying secondary plant metabolite digestion and bioaccessibility;Alminger;Comprehensive Reviews in Food Science and Food Safety,2014

5. Some phenolic compounds increase the nitric oxide level in endothelial cells in vitro;Appeldoorn;Journal of Agricultural and Food Chemistry,2009

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat;Food Chemistry;2023-11

2. Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products;Fermentation;2023-09-13

3. Dietary Flavonoids Alleviate Inflammation and Vascular Endothelial Barrier Dysfunction Induced by Advanced Glycation End Products In Vitro;Nutrients;2022-02-28

4. Effects of Hypothermia and Allopurinol on Oxidative Status in a Rat Model of Hypoxic Ischemic Encephalopathy;Antioxidants;2021-09-25

5. From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product;Critical Reviews in Food Science and Nutrition;2021-05-06

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