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Chemical composition and “ in vitro ” anti-inflammatory activity of Vitis vinifera L. (var. Sangiovese) tendrils extract

Acceso restringido Chemical composition and “ in vitro ” anti-inflammatory activity of Vitis vinifera L. (var. Sangiovese) tendrils extract

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Autor: Fraternale, Daniele
Rudov, Alexander
Prattichizzo, Francesco
Olivieri, Fabiola
Ricci, Donata
Giacomini, Elisa
Carloni,Silvia
Azzolini, Catia
Gordillo Arrobas, Belén
Jara Palacios, Mª José
Verardo, Giancarlo
Albertini, María Cristina
Departamento: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Fecha: 2016
Publicado en: Journal of Functional Foods 20, 291–302
Tipo de documento: Artículo
Resumen: Grapevine ( Vitis vinifera L.) is currently used for wine production, herbal medicine and food supplements. In this study we investigated the phenolic composition of grape tendril extract (TVV), because these compounds are prob ably r esponsible for the observed biological effects of TVV. We performed our investigation on cells implicated in the inflammatory process and in vascular damage, such as monocyte (U937) and senescent endothelial (HUVEC) cells. We analysed changes in microRNA (miRNA) expression during a pro-inflammatory condition in LPS (lipopolysaccharide) stimulated cells. MiR-126, defined as angiomiR for its ability in the maintenance of endothelial cell functions, and miR-146a, defined as inflamma-miR, for its ability to down-modulate (NF-kB nuclear factor-kB) pro-inflammatory pathway, were analysed along with their targets.TVV extract (40 g/mL) was able to prevent the LPS stimu- lus and may play an important role in the prevention of endothelial dysfunc...
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URI: http://hdl.handle.net/11441/40786

DOI: http://dx.doi.org/10.1016/j.jff.2015.11.013

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