Antioxidant and Anti-Inflammatory Actions of Polyphenols from Red and White Grape Pomace in Ischemic Heart Diseases

Abstract

Grape pomace (GP) represents a very reliable source of polyphenols because it could be found globally as a remnant of the wine industry. During the winemaking process, two types of GP are generated: red GP and white GP, according to the produced wine, red or white. Grape pomace represents a viable source of polyphenols, mainly flavanols, procyanidins anthocyanins, and resveratrol which possess antioxidant and anti-inflammatory activities. Multiple differences were observed between red and white GP in terms of their antioxidant and anti-inflammatory activity in both in vitro and in vivo studies. Although most studies are focused on the antioxidant and anti-inflammatory effect of red grape pomace, there are still many variables that need to be taken into consideration, as well as extensive study of the white GP. It was observed that in both in vitro and in vivo studies, the GP polyphenols have a direct antioxidant activity by acting as a free radical scavenger or donating a hydrogen atom. It also possesses an indirect antioxidant and anti-inflammatory activity by reducing mitochondrial reactive oxygen species (ROS) generation, malondialdehyde (MDA), tumor necrosis factor-alpha (TNF-α), interleukin-1-beta (IL-1β), interleukin-6 (IL-6), nuclear factor kappa-light-chain-enhancer of activated B cells (NF- κβ), and inhibitor of nuclear factor kappa-B kinase subunit beta (Iκκβ) levels or nitrate oxide-4 (NOX4) expression and by increasing the levels of antioxidants enzymes like superoxide dismutase (SOD), catalase (CAT) glutathione reductase (GRx) and glutathione peroxidase(GPx). Besides these activities, many beneficial effects in ischemic heart diseases were also observed, such as the maintenance of the ventricular function as close as possible to normal, and the prevention of infarcted area extension. In this context, this review intends to present the actual knowledge of grape pomace’s potential antioxidant and anti-inflammatory activity in ischemic heart disease, knowledge gathered from existing in vitro and in vivo studies focused on this.

Physicochemical Characterization and Evaluation of Gastrointestinal In Vitro Behavior of Alginate-Based Microbeads with Encapsulated Grape Pomace Extracts

“…Grapes are among the richest and most diverse sources of phenolic compounds in the plant kingdom, which can be used in various foods, cosmetics, and pharmaceutical products [ 1 , 2 , 3 ]. The processing of grapes into wine or juices generates a large number of by-products, such as grape pomace (GP), which is a potential feedstock for biorefineries for the sustainable production of biofuels and biobased products (chemicals, materials, biopolymers, food, feed, pharmaceuticals, nutraceuticals) due to its chemical composition (proteins, fats, sugars, fibers, polyphenols, minerals, vitamins, fatty acids, etc.)…”

“…The effective utilization of food industry residues, including GP to recover phenolic compounds and produce various other value-added products, is increasingly being considered a sustainable waste management strategy. The valorization of by-products is of great interest for tackling the problems arising from the disposal of GP and for achieving the goals of the circular bioeconomy [ 1 , 5 , 6 ]. Phenolic compounds found in GP can be divided into: flavonoids (flavanols, flavonols, anthocyanins, isoflavones, etc.…”

Orujo de Uva: Más que un Residuo, una Fuente de Compuestos Bioactivos

“…En el caso del orujo de uva blanca se destaca el gran contenido de ácidos fenólicos como vanílico (11.5 μg/g), gentísico (29.4 μg/g), siríngico (14 μg/g), ferúlico (5.76 μg/g), entre otros; además de catequinas (68.7 μg/g) [15] y otros flavonoides como rutina (2.63 μg/g), quercetina (6.69 μg/g), luteolina (3.50 μg/g), etc. [10], [16]. Otros compuestos incluyen, ácidos caftárico, clorogénico y coutárico, y flavonoides como kaempferol, astilbina y engelitina [11].…”

“…El orujo de uva es resultado del prensado de uvas en la elaboración de vino blanco o tras la etapa de fermentación en el caso del vino tinto [6] y consta principalmente de la piel o cáscara, pulpa residual, semillas y tallos [5], [8], [9]. Aunque sea considerado como un residuo o desperdicio, usualmente el aprovechamiento que se le da a esta materia es como abono para los cultivos (de uva) o como alimento para animales [3], [10]. La idea de darle un valor agregado a este subproducto tiene ya más de 40 años [9].…”

Anthocyanins Inhibits Oxidative Injury in Human Retinal Pigment Epithelial ARPE-19 Cells via Activating Heme Oxygenase-1

“…In particular, accumulating studies have shown that the improvement of aging-related chronic diseases such as neurodegenerative, cardiovascular, and ocular diseases by anthocyanins is closely associated with their potent antioxidant action [ 3 , 6 , 7 ]. The antioxidant potency of anthocyanins is primarily related to increased reactive oxygen species (ROS) scavenging capacity through regulation of antioxidant-related signaling pathways [ 8 - 10 ]. For example, the alleviation of insulin resistance, inflammation and tissue damage by anthocyanins isolated from Aronia melanocarpa (Michx.)…”