Polyphenols from Wine Lees as a Novel Functional Bioactive Compound in the Protection Against Oxidative Stress and Hyperlipidaemia

Polyphenols from Wine Lees as a Novel Functional Bioactive Compound in the Protection Against Oxidative Stress and Hyperlipidaemia

The study examines the potential of wine industry by-product, the lees, as a rich mixture of natural polyphenols, and its physiological potential to reduce postprandial metabolic and oxidative stress caused by a cholesterol-rich diet in in vivo model. Chemical analysis of wine lees showed that their...

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Bibliographic Details
Main Authors: Irena Landeka Jurčević, Mirna Dora, Iva Guberović, Marija Petras, Suzana Rimac Brnčić, Domagoj Đikić
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Series:Food Technology and Biotechnology
Subjects:
wine lees
lipoproteins
hyperlipidaemia
lipid peroxidation
antioxidants
Online Access:https://hrcak.srce.hr/file/262762

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