{"id":10283,"date":"2016-03-24T16:29:14","date_gmt":"2016-03-24T16:29:14","guid":{"rendered":"https:\/\/askthescientists.com\/polyphenols-reduce-absorption-toxic-products-fatty-meal\/"},"modified":"2019-12-30T11:03:34","modified_gmt":"2019-12-30T18:03:34","slug":"polyphenols-reduce-absorption-toxic-products-fatty-meal","status":"publish","type":"post","link":"https:\/\/askthescientists.com\/fr\/polyphenols-reduce-absorption-toxic-products-fatty-meal\/","title":{"rendered":"Les polyph\u00e9nols r\u00e9duisent l\u2019absorption des sous produits nocifs pr\u00e9sents dans un repas \u00e0 forte teneur en gras"},"content":{"rendered":"

Des chercheurs ont \u00e9tudi\u00e9 l\u2019effet des polyph\u00e9nols dans le vin rouge sur les niveaux de malondiald\u00e9hyde (MDA), un d\u00e9riv\u00e9 naturel du processus de digestion des mati\u00e8res grasses qui ont pour effet d\u2019augmenter le risque de maladies cardiaques et d\u2019autres conditions chroniques.<\/p>\n

Dans une \u00e9tude al\u00e9atoire avec permutation, les participants ont consomm\u00e9 trois diff\u00e9rents repas compos\u00e9s de c\u00f4telettes de dinde (viande brune).\u00a0 Le repas t\u00e9moin \u00e9tait compos\u00e9 de chair de dinde et d\u2019eau.\u00a0 Le deuxi\u00e8me repas \u00e9tait compos\u00e9 de chair de dinde \u00e0 laquelle on avait ajout\u00e9 des polyph\u00e9nols apr\u00e8s la cuisson (un concentr\u00e9 de vin), accompagn\u00e9 d\u2019un verre de vin rouge (environ 7 oz).\u00a0 Le troisi\u00e8me repas \u00e9tait compos\u00e9 de chair de dinde \u00e0 laquelle on avait ajout\u00e9 des polyph\u00e9nols avant la cuisson, puis le repas \u00e9tait accompagn\u00e9 d\u2019un verre de vin.<\/p>\n

\u00c0 diff\u00e9rentes \u00e9tapes de l’\u00e9tude, les chercheurs ont mesur\u00e9 les niveaux de malondiald\u00e9hyde (MDA) dans le sang et dans l’urine.\u00a0 Ils ont constat\u00e9 que les niveaux avaient presque quintupl\u00e9 apr\u00e8s le repas t\u00e9moin, alors qu\u2019il n\u2019y avait eu aucune augmentation des taux de MDA apr\u00e8s la consommation de polyph\u00e9nols par les participants.<\/p>\n

Cette \u00e9tude semble d\u00e9montrer que les polyph\u00e9nols pr\u00e9sents dans le vin rouge ont un effet b\u00e9n\u00e9fique en att\u00e9nuant l\u2019absorption de MDA, un \u00e9l\u00e9ment nocif pour les cellules. Par ailleurs, ces r\u00e9sultats d\u00e9montrent les effets nuisibles potentiels des gras oxyd\u00e9s que l\u2019on retrouve dans les aliments et les importants bienfaits d\u2019un apport en polyph\u00e9nols dans un repas.<\/p>\n

FASEB J.\u00a0 2008 Jan;22(1):41-6.<\/a><\/p>\n<\/div><\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":10897,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[14],"tags":[20741],"class_list":["post-10283","post","type-post","status-publish","format-standard","hentry","category-non-classifiee","tag-healthy-eating-fr"],"acf":[],"yoast_head":"\nLes polyph\u00e9nols r\u00e9duisent l\u2019absorption des sous produits nocifs pr\u00e9sents dans un repas \u00e0 forte teneur en gras - Ask The Scientists<\/title>\n<meta name=\"description\" content=\"Red wine polyphenols may exert a beneficial effect, by inhibiting the potentially harmful effects of oxidized fats found in foods.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/askthescientists.com\/fr\/polyphenols-reduce-absorption-toxic-products-fatty-meal\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les polyph\u00e9nols r\u00e9duisent l\u2019absorption des sous produits nocifs pr\u00e9sents dans un repas \u00e0 forte teneur en gras - 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