Browsing by Author "Pérez Pons, Druso Diego"

Now showing 1 - 9 of 9
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    A Chilean Berry Concentrate Protects against Postprandial Oxidative Stress and Increases Plasma Antioxidant Activity in Healthy Humans
    (2017) Urquiaga Reus, Inés; Avila, F.; Echeverría Errázuriz, Guadalupe; Pérez Pons, Druso Diego; Trejo, S.; Leighton, Federico
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    Cholesterol and vitamin E determination in broiler chickens fed canola oil
    (2015) Gallardo Paffetti, María Asunción.; Pérez Pons, Druso Diego; Leighton, Federico
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    Complementary effects of Mediterranean diet and moderate red wine intake on haemostatic cardiovascular risk factors
    (NATURE PUBLISHING GROUP, 2001) Mezzano, Diego; Leighton Puga, Federico; Martínez, Carlos; Marshall Rivera, Guillermo; Cuevas Marín, Ada Marisa; Castillo Valenzuela, Oscar; Panes Becerra, Olga Teresa; Rozowski Narkunska, Samuel Jaime; Pérez Pons, Druso Diego; Mizón Costa, Claudio Luis Enrique; San Martin, Alejandra; Pereira Pereira, J. Marcello
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    Deficient Vitamin E Uptake During Development Impairs Neural Tube Closure in Mice Lacking Lipoprotein Receptor SR-BI
    (2017) Santander Grez, Nicolás Guillermo; Lizama, Carlos; Parga Ponce, María José; Quiroz Vallverdu, Alonso Ingmar; Pérez Pons, Druso Diego; Echeverría Errázuriz, Guadalupe; Ulloa, Lorena; Palma, Verónica; Rigotti Rivera, Attilio; Busso, Dolores
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    Lipoperoxidation and protein oxidative damage exhibit different kinetics during septic shock
    (HINDAWI LTD, 2008) Andresen Hernández, Max; Regueira Heskia, Tomás; Bruhn, Alejandro; Pérez Pons, Druso Diego; Strobel Lobos, Pablo Alberto; Dougnac Labatut, Alberto; Marshall Rivera, Guillermo; Leighton Puga, Federico
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    Mediterranean diet and red wine protect against oxidative damage in young volunteers
    (ELSEVIER IRELAND LTD, 2010) Urquiaga Reus, Inés; Strobel Lobos, Pablo Alberto; Pérez Pons, Druso Diego; Martinez, Carlos; Cuevas Marin, Ada Marisa; Castillo Valenzuela, Oscar; Marshall Rivera, Guillermo; Rozowski Narkunska, Samuel Jaime; Leighton Puga, Federico
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    Modification of fatty acid composition in broiler chickens fed canola oil
    (2012) Gallardo, M.; Pérez Pons, Druso Diego; Leighton, Federico
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    Red wine grape pomace attenuates atherosclerosis and myocardial damage and increases survival in association with improved plasma antioxidant activity in a murine model of lethal ischemic heart disease
    (2019) Rivera Vega, Katherine Solange; Salas Pérez, Francisca Lorena; Echeverría Errázuriz, Guadalupe; Urquiaga Reus, Inés; Dicenta, Sara; Pérez Pons, Druso Diego; De La Cerda, Paula; Gonzáles, Leticia; Andía Kohnenkampf, Marcelo Edgardo; Uribe Arancibia, Sergio A.; Tejos Núñez, Cristián Andrés; Martínez, Gonzalo; Busso, Dolores; Irarrazaval, Pablo; Rigotti Rivera, Attilio
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    Wine grape pomace flour improves blood pressure, fasting glucose and protein damage in humans: a randomized controlled trial
    (2015) Urquiaga Reus, Inés; D’Acuña, Sonia.; Pérez Pons, Druso Diego; Dicenta, Sara.; Echeverría Errázuriz, Guadalupe; Rigotti Rivera, Attilio; Leighton, Federico
    Abstract Background The Mediterranean diet is a healthy diet with positive scientific evidence of preventing chronic diseases. Bioactive components support the healthy properties of the Mediterranean diet. Antioxidants and fiber, two components of the Mediterranean diet, are key functional nutrients for healthy eating and nutrition. Wine grape pomace is a rich source of these dietary constituents and may be beneficial for human health. Our hypothesis was that the intake of red wine grape pomace flour (WGPF) prepared from red wine grapes (Cabernet Sauvignon variety) reduced the metabolic syndrome in humans. To evaluate the effect of WGPF on components of metabolic syndrome we design a 16-week longitudinal intervention study. Thirty-eight males, 30–65 years of age, with at least one component of metabolic syndrome, were randomly assigned to either the intervention group (n = 25) or the control group (n = 13). At lunch, the intervention group was given 20 g of WGPF per day, which contained 10 g of dietary fiber, 822 mg of polyphenols and an antioxidant capacity of 7258 ORAC units. Both groups were asked to maintain their regular eating habits and lifestyles. Clinical evaluation, anthropometric measurements and biochemical blood analyses were done at the beginning and the end of the study. Results WGPF intake significantly decreased systolic and diastolic blood pressure as well as fasting glucose levels. Plasma γ-tocopherol and δ-tocopherol increased and carbonyl group in plasma protein decreased in WGPT group, significantly. No significant effect was observed for waist circumference, HDL cholesterol, triglycerides, total antioxidant capacity and vitamin C in and between groups. The group-dependent magnitude of the differences between the baseline and final postprandial insulin values and γ-tocopherol concentrations was statistically significant. Conclusions The consumption of WGPF-rich in fiber and polyphenol antioxidants, as a food supplement in a regular diet improves blood pressure, glycaemia and postprandial insulin. In addition, increased antioxidant defenses and decreased oxidative protein damage indicating attenuation of oxidative stress. WGPF might be a useful food ingredient for health promotion and chronic disease prevention.Abstract Background The Mediterranean diet is a healthy diet with positive scientific evidence of preventing chronic diseases. Bioactive components support the healthy properties of the Mediterranean diet. Antioxidants and fiber, two components of the Mediterranean diet, are key functional nutrients for healthy eating and nutrition. Wine grape pomace is a rich source of these dietary constituents and may be beneficial for human health. Our hypothesis was that the intake of red wine grape pomace flour (WGPF) prepared from red wine grapes (Cabernet Sauvignon variety) reduced the metabolic syndrome in humans. To evaluate the effect of WGPF on components of metabolic syndrome we design a 16-week longitudinal intervention study. Thirty-eight males, 30–65 years of age, with at least one component of metabolic syndrome, were randomly assigned to either the intervention group (n = 25) or the control group (n = 13). At lunch, the intervention group was given 20 g of WGPF per day, which contained 10 g of dietary fiber, 822 mg of polyphenols and an antioxidant capacity of 7258 ORAC units. Both groups were asked to maintain their regular eating habits and lifestyles. Clinical evaluation, anthropometric measurements and biochemical blood analyses were done at the beginning and the end of the study. Results WGPF intake significantly decreased systolic and diastolic blood pressure as well as fasting glucose levels. Plasma γ-tocopherol and δ-tocopherol increased and carbonyl group in plasma protein decreased in WGPT group, significantly. No significant effect was observed for waist circumference, HDL cholesterol, triglycerides, total antioxidant capacity and vitamin C in and between groups. The group-dependent magnitude of the differences between the baseline and final postprandial insulin values and γ-tocopherol concentrations was statistically significant. Conclusions The consumption of WGPF-rich in fiber and polyphenol antioxidants, as a food supplement in a regular diet improves blood pressure, glycaemia and postprandial insulin. In addition, increased antioxidant defenses and decreased oxidative protein damage indicating attenuation of oxidative stress. WGPF might be a useful food ingredient for health promotion and chronic disease prevention.Abstract Background The Mediterranean diet is a healthy diet with positive scientific evidence of preventing chronic diseases. Bioactive components support the healthy properties of the Mediterranean diet. Antioxidants and fiber, two components of the Mediterranean diet, are key functional nutrients for healthy eating and nutrition. Wine grape pomace is a rich source of these dietary constituents and may be beneficial for human health. Our hypothesis was that the intake of red wine grape pomace flour (WGPF) prepared from red wine grapes (Cabernet Sauvignon variety) reduced the metabolic syndrome in humans. To evaluate the effect of WGPF on components of metabolic syndrome we design a 16-week longitudinal intervention study. Thirty-eight males, 30–65 years of age, with at least one component of metabolic syndrome, were randomly assigned to either the intervention group (n = 25) or the control group (n = 13). At lunch, the intervention group was given 20 g of WGPF per day, which contained 10 g of dietary fiber, 822 mg of polyphenols and an antioxidant capacity of 7258 ORAC units. Both groups were asked to maintain their regular eating habits and lifestyles. Clinical evaluation, anthropometric measurements and biochemical blood analyses were done at the beginning and the end of the study. Results WGPF intake significantly decreased systolic and diastolic blood pressure as well as fasting glucose levels. Plasma γ-tocopherol and δ-tocopherol increased and carbonyl group in plasma protein decreased in WGPT group, significantly. No significant effect was observed for waist circumference, HDL cholesterol, triglycerides, total antioxidant capacity and vitamin C in and between groups. The group-dependent magnitude of the differences between the baseline and final postprandial insulin values and γ-tocopherol concentrations was statistically significant. Conclusions The consumption of WGPF-rich in fiber and polyphenol antioxidants, as a food supplement in a regular diet improves blood pressure, glycaemia and postprandial insulin. In addition, increased antioxidant defenses and decreased oxidative protein damage indicating attenuation of oxidative stress. WGPF might be a useful food ingredient for health promotion and chronic disease prevention.Abstract Background The Mediterranean diet is a healthy diet with positive scientific evidence of preventing chronic diseases. Bioactive components support the healthy properties of the Mediterranean diet. Antioxidants and fiber, two components of the Mediterranean diet, are key functional nutrients for healthy eating and nutrition. Wine grape pomace is a rich source of these dietary constituents and may be beneficial for human health. Our hypothesis was that the intake of red wine grape pomace flour (WGPF) prepared from red wine grapes (Cabernet Sauvignon variety) reduced the metabolic syndrome in humans. To evaluate the effect of WGPF on components of metabolic syndrome we design a 16-week longitudinal intervention study. Thirty-eight males, 30–65 years of age, with at least one component of metabolic syndrome, were randomly assigned to either the intervention group (n = 25) or the control group (n = 13). At lunch, the intervention group was given 20 g of WGPF per day, which contained 10 g of dietary fiber, 822 mg of polyphenols and an antioxidant capacity of 7258 ORAC units. Both groups were asked to maintain their regular eating habits and lifestyles. Clinical evaluation, anthropometric measurements and biochemical blood analyses were done at the beginning and the end of the study. Results WGPF intake significantly decreased systolic and diastolic blood pressure as well as fasting glucose levels. Plasma γ-tocopherol and δ-tocopherol increased and carbonyl group in plasma protein decreased in WGPT group, significantly. No significant effect was observed for waist circumference, HDL cholesterol, triglycerides, total antioxidant capacity and vitamin C in and between groups. The group-dependent magnitude of the differences between the baseline and final postprandial insulin values and γ-tocopherol concentrations was statistically significant. Conclusions The consumption of WGPF-rich in fiber and polyphenol antioxidants, as a food supplement in a regular diet improves blood pressure, glycaemia and postprandial insulin. In addition, increased antioxidant defenses and decreased oxidative protein damage indicating attenuation of oxidative stress. WGPF might be a useful food ingredient for health promotion and chronic disease prevention.