Grape Seeds Proanthocyanidins: An Overview of In Vivo Bioactivity in Animal Models

Abstract

Over the last decade, proanthocyanidins (PACs) are attracting attention not only from the food industry but also from public health organizations due to their health benefits. It is well-known that grapes are a good source of PACs and for that reason, the industry is also focused on grape by-products identification and bioactivity evaluation. Grape seeds extract (GSPE) is a rich source of PACs, mainly composed of monomeric catechin and epicatechin, gallic acid and polymeric and oligomeric proanthocyanidins. Thus, this review encompasses the state-of-art structure and the most recent evidence about the impact of GSPE on chronic diseases, with a focus on oxidative stress, inflammation and metabolic syndrome (MeS)-related disorders such as obesity, diabetes and cardiovascular risk disease in vivo to offer new perspectives in the field that allow further research. Despite the controversial results, is undeniable that PACs from grape seeds are highly antioxidants, thus, the capacity of GSPE to improve oxidative stress might mediate the inflammation process and the progress of MeS-related pathologies. However, further well-design animal studies with standardized dosages and GSPE composition are necessary to shed light into the cause-effect relationship in a more accurate way to later allow a deeper study of the effect of GSPE in humans.

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

“…However, the polymerization of the molecules is known to affect their bioavailability, so further research is needed to clarify the potential of tannins as a dietary supplement for humans. [ 51 ]. Tannins are rarely present in the oil obtained from Vitis sp.…”

Neural Underpinnings of Obesity: The Role of Oxidative Stress and Inflammation in the Brain

“…GSSE is a complex polyphenol mixture exerting a wide range of beneficial effects against obesity, dyslipidemia, hypertension, inflammation, neuronal injury, and lipotoxicity [ 141 , 142 ]. Most of these metabolic improvements seem to be attributed to its antioxidant and free radical-scavenging properties [ 143 , 144 ]. Charradi and colleagues [ 145 ] have shown that compared to chow-fed Wistar rats, those exposed to a HFD for 6 weeks doubled the weight gain and induced brain lipotoxicity as indicated by elevated levels of malondialdehyde and carbonylated proteins, and lower levels of antioxidant markers including glutathione peroxidase and SOD.…”

Supplementation of by‐products from grape, tomato and myrtle affects antioxidant status of dairy ewes and milk fatty acid profile

“…This effect is probably related to the high content of proanthocyanidins in GM, mainly composed of catechin, gallic acid and anthocyanin glucosides (Nudda et al, ). Proanthocyanidins in in vitro and in vivo studies have demonstrated to possess relevant antioxidant and anti‐inflammatory effects (Bashir, Manoharan, & Miltonprabu, ; Pinna, Morazzoni, & Sala, ; Rodríguez‐Pérez, García‐Villanova, Guerra‐Hernández, & Verardo, ).…”