Antioxidant Characterization and Biological Effects of Grape Pomace Extracts Supplementation in .

The aim of this work was to evaluate the biological activity of four grape pomace (GP) extracts that are rich in polyphenols using as an in vivo model. Different concentrations of the GP extracts were assessed for their effects on the resistance of against thermally induced oxidative stress, accumulation of reactive oxygen species (ROS), and lifespan. The cultivation of with relatively low concentrations of GP extracts increased their resistance against thermal stress and prolonged their lifespan, while high levels displayed detrimental effects.

Chemical characterization and in vitro colonic fermentation of grape pomace extracts.

Background: Currently, there is growing interest in extracts derived from winery by-products because of their beneficial health properties, which are associated with the presence of bioactive compounds. In this paper, we have carried out the chemical characterization and in vitro colonic fermentation of four grape pomace (GP) extracts rich in polyphenols and dietary fibre.

Result: Firstly, phenolic and dietary fibre composition of the GP extracts was determined.

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion.

The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and total anthocyanin content of four different enriched matrices, namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturing and during in vitro digestion. Results showed that anthocyanin recovery after processing largely varied among matrices, mainly due to the treatments applied and the interactions developed with other food components.

Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins.

Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects. The aim of this study was to determine how the baking process and food matrix affect anthocyanin stability and bioaccessibility in bakery products in order to develop functional foods. Three well known regularly consumed bakery products (buns, breadsticks and biscuits) were enriched with anthocyanin (AC) isolated from grape skin alone or in combination with docosahexaenoic acid (AC + DHA) to reveal knowledge on AC as active ingredients in real food systems rather than pure compounds.

Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract.

The pomegranate (Punica granatum L.) fruit has a long history of human consumption and possesses notable antioxidant and cardiovascular properties. This work evaluated the feasibility to provide a new functional beverage based on a dealcoholized red wine matrix supplemented by a pomegranate extract.

LDL cholesterol-lowering effects of grape extract used as a dietary supplement on healthy volunteers.

The aim of this study was to evaluate the effects of Eminol®, the polyphenol-rich grape extract supplement (700 mg), on cardiovascular risk and oxidant stress indicators in a sample of volunteers. A randomized, double-blind, placebo-controlled clinical trial was performed over 56 days and included 60 volunteers. Thirty volunteers took 700 mg of the grape extract, Eminol® (E), and 30 took the placebo (P).