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dc.contributor.advisorRufián Henares, José Ángel 
dc.contributor.advisorFrancino Puget, María Pilar
dc.contributor.advisorFernández Miyakawa, Mariano
dc.contributor.authorMolino, Silvia
dc.contributor.otherUniversidad de Granada. Programa de Doctorado en Nutrición y Ciencias de los Alimentoses_ES
dc.date.accessioned2022-01-25T09:42:06Z
dc.date.available2022-01-25T09:42:06Z
dc.date.issued2022
dc.date.submitted2022-01-24
dc.identifier.citationMolino, Silvia. Tannins. Bioactivity and effect on gut microbiota. Granada: Universidad de Granada, 2022. [http://hdl.handle.net/10481/72470]es_ES
dc.identifier.isbn9788411172226
dc.identifier.urihttp://hdl.handle.net/10481/72470
dc.description.abstractChanges due to modern life behaviours have led to a progressive modification of dietary patterns. The consequent increasing interest of consumers for new healthy foods has given a big push to the development of innovative functional products. Tannins are appealing bioactive ingredients for designing dietary supplements as they have been described to help in prevent or delay the evolution of several diseases. However, these polyphenols are not yet really exploited in the food industry due to a lack of information on various aspects. Therefore, this doctoral thesis has been developed to determine the different interactions and effects that tannins can have on the human body depending on their chemical origin and the administered amount. The second step focused on the study of the incorporation of tannins in food. The search was directed for technological strategies to mask possible alterations in the flavour and to avoid possible detrimental changes in the structure of food products, while maintaining unaltered the bioactive effect exerted by tannins. Thanks to the results obtained from the in vitro studies it was possible to design a small nutritional intervention with healthy volunteers. This research highlighted the powerful bioactive effect of tannins after gastrointestinal digestion and fermentation, exerted as antioxidant activity and as a prebiotic effect that induces beneficial shifts in the microbiota, in terms of composition and functionality. Tannins, as promising tools for the promotion of a healthy gut environment could be applied as bioactive ingredients boosting the effects induced by food, or as dietary supplement, with potential long-term benefits for metabolism and immunity.es_ES
dc.description.sponsorshipTesis Univ. Granada.es_ES
dc.format.mimetypeapplication/pdfen_US
dc.language.isoenges_ES
dc.publisherUniversidad de Granadaes_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectTannins es_ES
dc.subjectGut microbiotaes_ES
dc.titleTannins. Bioactivity and effect on gut microbiotaes_ES
dc.typeinfo:eu-repo/semantics/doctoralThesises_ES
europeana.typeTEXTen_US
europeana.dataProviderUniversidad de Granada. España.es_ES
europeana.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/en_US
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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Atribución-NoComercial-SinDerivadas 3.0 España
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España