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E. Cantòs, J. C. Espín, C. López-Bote, L. de la Hoz, J. A. Ordó?ez and F. A. Tomás-Barberán, “Phenolic Compounds and Fatty Acids from Acorns (Quercus spp.), the Main Dietary Constituent of Free-Ranged Iberian Pigs,” Journal of Agricultural and Food Chemistry, Vol. 51, 2003, pp. 6248-6255. doi:10.1021/jf030216v

has been cited by the following article:

• TITLE: Dose-Response Relationship between Dietary Polyphenols from Acorns and Parotid Gland Hypertrophy in Pigs

  AUTHORS: Maria Grazia Cappai, Petra Wolf, Walter Pinna, Josef Kamphues

  KEYWORDS: Acorns; Parotid Gland; Polyphenols; Hypertrophy; Proline; Secretory Response

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.9, September 11, 2012

  ABSTRACT: Proline contents of parotid glands (PG) in pigs constantly increase after the inclusion of different amounts of ripe hulled acorns in the diet providing high polyphenols levels. The dose-response relationship was estimated on natural hydrolizable tannins (expressed as tannic acid equivalent TAE) amounts of 25.8 to 36.1 g TAE/kg DM in experimental diets. Macroscopic and histological morphometry of parotid glands greatly varied according to feed intake and dosages of TAE ingested. The PG response (hypertrophy grade) on acorns’ tannins content in the diet was positively correlated (R2 = 0.748): the response to the protein precipitating activity (PPA) of tannins consisted of a functional parotidomegaly (hypertrophy), 1.34 up to 3.55 folds than control PGs, following an oral dosage 0.596 up 1.72 TAE g·kg body weight·d-1 respectively, after one week exposure.