Os efeitos anti-hipertensivos e antioxidantes de flavonóides presentes nos resíduos de vinícolas de uvas Vitis vinífera

Abstract

The Vitis vinifera grape of the Syrah variety is a fruit of global economic relevance due to its use in the production of wines and their derivatives. Wine production has generated an immeasurable amount of waste that is discarded into the environment and to date has no commercial use. Furthermore, even after the entire winemaking process there is still a concentration of secondary metabolites with medicinal properties such as flavonoids. At the same time, it is suggested that the antioxidant activity present in flavonoids has the ability to reduce blood pressure levels through the control of reactive oxygen species. The objective of the present study was to evaluate the effects of incorporating pomace from Vitis vinifera wine production, of the Syrah variety, on the blood pressure of hypertensive and normotensive rats, evaluating the antioxidant potential of the flavonoids present in these residues. Total flavonoids were quantified using a colorimetric method and the antioxidant capacity of grape residues was evaluated using e ABTS. Normotensive (Wistar) or spontaneously hypertensive (SHR) rats received commercial food, or food enriched with pomace at doses of 150 or 300 mg/kg/day, for 14 days. Blood pressure levels are assessed by tail plethysmography. The presence of flavonoids was observed both in fresh grapes and in pomace. The antioxidant capacity of winery residues from Vitis vinifera grapes proved to be effective for the treatment of arterial hypertension, both at doses of 150 and 300 mg/kg/day, since the introduction of feed enriched with grape pomace into the diet of animals was able to reduce blood pressure levels in a dose-dependent manner, both in SHR and in Wistar rats. It is noted that the concentration of flavonoids is mainly in the grape pomace, where it has a satisfactory antioxidant capacity by reducing ABTS radicals. However, it is suggested that the antioxidant activity of flavonoids contributed to reducing blood pressure levels in animals that were treated with feed enriched with Vitis vinifera grape pomace.