Red wine and wine pomace reduced the development of insulin resistance and liver steatosis in HFD-fed mice

Journal of Functional Foods

Nir Skalka¹  Benzi Green²  Maria Stanevsky²  Elyashiv Drori²  Tovit Rosenzweig³  Anna Pinkus³  Konstantin Rozenberg³  Uriel Elyasiyan³ 

[1] Corresponding author.;Agriculture and Oenology Research Dept., Eastern Regional R&D Center, Ariel 40700, Israel;Departments of Molecular Biology and Nutritional Studies, Ariel University, Ariel 40700, Israel;

关键词: Wine;    Pomace;    Maceration;    NAFLD;    Glucose intolerance;    High-fat diet;   

DOI  :  

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown