Antioxidant and phenolic chararacterization, biovailability and protective effects under oxidative stress and endothelial dysfunction of a red wine pomace seasoning (rwps).

  1. Raquel del Pino García
Supervised by:
  1. Pilar Muñiz Rodríguez Director
  2. María Dolores Rivero Pérez Director

Defence university: Universidad de Burgos

Year of defence: 2016

  1. Guillermo Sáez Tormo Chair
  2. María Luisa González San José Secretary
  3. Ana Rodríguez Mateos Committee member
  4. Maria Manuela Estevez Pintado Committee member
  5. Juana María Morillas Ruiz Committee member
  1. Biotecnología y Ciencia de los Alimentos

Type: Thesis

Teseo: 423295 DIALNET lock_openRIUBU editor


Wine pomace is the main by-product generated by the wine industry and poses both environmental and management problems for wineries. However, this winemaking residue has great potential for development of nutraceuticals and functional food ingredients due to its high concentration of grape-derived bioactive compounds (polyphenols, dietary fibre and potassium). Therefore, this PhD thesis has focused on the value-adding of wine pomace as powdered seasonings (a novel alternative for reusing this winery waste), evaluating their health effects against endothelial dysfunction and diseases associated with oxidative stress. The results obtained in studies in vitro, in cell cultures (HUVEC EA.hy926 and HT-29) and in animal models (after acute-and 4-week-supplementation) demonstrate the bioavailability of the new seasonings, mainly the one derived from seedless wine pomace, and evidence their potential beneficial effects against Type 1 diabetes, essential hypertension, and colorectal cancer.