ArticleAntioxidants (Basel, Switzerland)2021
Enzyme-Assisted Extraction to Obtain Phenolic-Enriched Wine Lees with Enhanced Bioactivity in Hypertensive Rats.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Impact of Drying and Storage Conditions on the Bioactive and Nutritional Properties of Malolactic Wine Lees.Foods (Basel, Switzerland) · 2025Article
- Methods for Synthesis and Extraction of Resveratrol from Grapevine: Challenges and Advances in Compound Identification and Analysis.Foods (Basel, Switzerland) · 2025Review
- Extraction of Bioactive Compounds from Wine Lees: A Systematic and Bibliometric Review.Foods (Basel, Switzerland) · 2024Review
- Recent Progress in Distiller's Grains: Chemical Compositions and Biological Activities.Molecules (Basel, Switzerland) · 2023Review
- Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Foods (Basel, Switzerland) · 2023Article
- Noninvasive Monitoring of Blood Pressure and Heart Rate during Estrous Cycle Phases in Normotensive Wistar-Kyoto and Spontaneously Hypertensive Female Rats.Journal of the American Association for Laboratory Animal Science : JAALAS · 2023Article
- The (Poly)phenolic Profile of Separate Winery By-Products Reveals Potential Antioxidant Synergies.Molecules (Basel, Switzerland) · 2023Article
- Intensification Technologies to Efficiently Extract Antioxidants from Agro-Food Residues.Antioxidants (Basel, Switzerland) · 2021Article
- Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action.Nutrients · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The antihypertensive effect of the soluble fraction of wine lees (WL) from Cabernet variety grapes was recently reported by our group. This blood pressure (BP)-lowering effect was attributed to the presence of flavanols and anthocyanins. In this context, phenolic-enriched wine lees (PWL) could potentially exhibit a stronger bioactivity. Therefore, the aim of this study was to obtain a soluble fraction of WL with increased phenolic content and evaluate its functionality. The PWL were obtained using an enzyme-assisted extraction based on the hydrolysis of WL proteins with Flavourzyme
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Registered trials
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