کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5137639 | 1494532 | 2017 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Red wine and wine pomace reduced the development of insulin resistance and liver steatosis in HFD-fed mice
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کلمات کلیدی
HFDNAFLDSTDGTTMLFinsulin tolerance test - آزمون تحمل انسولینNon-alcoholic steatohepatitis - استئاتوهپاتیت غیرالکلیITT - اینجاnon-alcoholic fatty liver disease - بیماری کبدی چربی غیر الکلیMalolactic fermentation - تخمیر مالولاتیکglucose tolerance test - تست تحمل گلوکزstandard diet - رژیم استانداردhigh-fat diet - رژیم غذایی با چربی بالاHigh fat diet - رژیم غذایی با چربی بالاWine - شراب Glucose intolerance - عدم تحمل گلوکزMaceration - مکزیکNash - نوشPomace - پوره
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Nonalcoholic fatty liver disease is the hepatic manifestation of the metabolic syndrome. While moderate wine consumption eliminates various components of the syndrome, alcohol consumption is not recommended for NAFLD. Aim: To investigate the potential benefits of red wines, containing different polyphenol levels, and pomace on hepatic health and glucose tolerance in high-fat diet (HFD)-fed mice. HFD-fed mice were supplemented with red wine, prepared according to different maceration protocols: short (SM), regular (RM) or long maceration (LM), non-alcoholic wine, equivalent doses of ethanol, or pomace. Maceration time was found to affect the beneficial properties of wine; LM, but not SM or RM-wine, improved glucose tolerance, insulin sensitivity and hepatic steatosis. Pomace, the main waste product of wine industry, improved all parameters measured: body weight gain, glucose tolerance, insulin sensitivity, and hepatic steatosis thus might be used as a supplement with beneficial health outcomes, without the concerns regarding adverse effects of alcohol.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 34, July 2017, Pages 379-389
Journal: Journal of Functional Foods - Volume 34, July 2017, Pages 379-389
نویسندگان
Tovit Rosenzweig, Nir Skalka, Konstantin Rozenberg, Uriel Elyasiyan, Anna Pinkus, Benzi Green, Maria Stanevsky, Elyashiv Drori,