Publication: Polifenoles de la uva
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2016-06
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Abstract
El interés sobre el estudio de los polifenoles presentes de forma natural tanto en la uva como en sus productos tras el procesado ha ido creciendo en los últimos años debido a sus propiedades beneficiosas para la salud. Un ejemplo de ello, sería lo que conocemos en la actualidad como “paradoja francesa”. Dentro de la denominación de compuestos fenólicos, englobamos varios grupos con características estructurales comunes: flavonoides y no flavonoides. Los flavonoides se subdividen principalmente en flavonas, flavanonas, isoflavonas, flavonoles, flavan-3- oles, antocianinas, chalconas y dihidrochalconas. En cuanto a no flavonoides, pertenecen los fenoles sencillos y los estilbenos, que con frecuencia se encuentran esterificados a los flavonoides. La composición fenólica es variable en las distintas partes de la uva, focalizándose principalmente en las partes sólidas. En cuanto a su actividad biológica, muchos son los estudios que certifican los beneficios para la salud. Centrándonos en la capacidad oxidante como objeto de estudio, revisaremos la metodología usada in vitro mediante oxidación de radicales (DPPH, TEAC(ABTS), ORAC) y de grasas (TBARS y oxidación de LDLs), junto el análisis de su composición fenólica total ( Ensayo de Folin-Ciocalteau) y el uso de técnicas instrumentales. Así como la relación entre variables de actividad y composición en uva y subproductos, teniendo como finalidad las posibles aplicaciones en la industria y estrategias terapéuticas futuras.
Interest on the study of polyphenols naturally present in both the grape and its products after processing has been growing in recent years due to its beneficial health properties. An example of this, would be what we know today as “French paradox”. As phenolic compounds, we include several groups with common structural features: flavonoids and non-flavonoids. Flavonoids are divided into flavones, flavanones, isoflavones, flavonols, flavan-3-ols,anthocyanins, chalcones and dihydrochalcones. As no flavonoids, belong simple phenols and stilbene, which often are esterified to flavonoids. The phenolic composition varies in different parts of the grape, focusing mainly on the solid parts. As for their biological activity, there are many studies confirming the health benefits. Focusing on the oxidizing ability as a study review, the methodology used in vitro by oxidation radical (DPPH, TEAC (ABTS), ORAC) and fat (TBARS and oxidation of 3 LDLs), with the analysis of total phenolic composition (Folin-Ciocalteau assay) and the use of instrumental techniques. And the relationship between activity and composition variables in grape and products, with the purpose of the potential applications in industry and future therapeutic strategies.
Interest on the study of polyphenols naturally present in both the grape and its products after processing has been growing in recent years due to its beneficial health properties. An example of this, would be what we know today as “French paradox”. As phenolic compounds, we include several groups with common structural features: flavonoids and non-flavonoids. Flavonoids are divided into flavones, flavanones, isoflavones, flavonols, flavan-3-ols,anthocyanins, chalcones and dihydrochalcones. As no flavonoids, belong simple phenols and stilbene, which often are esterified to flavonoids. The phenolic composition varies in different parts of the grape, focusing mainly on the solid parts. As for their biological activity, there are many studies confirming the health benefits. Focusing on the oxidizing ability as a study review, the methodology used in vitro by oxidation radical (DPPH, TEAC (ABTS), ORAC) and fat (TBARS and oxidation of 3 LDLs), with the analysis of total phenolic composition (Folin-Ciocalteau assay) and the use of instrumental techniques. And the relationship between activity and composition variables in grape and products, with the purpose of the potential applications in industry and future therapeutic strategies.