The Consumption of Beef Burgers Prepared with Wine Grape Pomace Flour Improves Fasting Glucose, Plasma Antioxidant Levels, and Oxidative Damage Markers in Humans: A Controlled Trial

Abstract

Wine grape pomace flour (WGPF) is a fruit byproduct that is high in fiber and antioxidants. We tested whether WGPF consumption could affect blood biochemical parameters, including oxidative stress biomarkers. In a three-month intervention study, 27 male volunteers, each with some components of metabolic syndrome, consumed a beef burger supplemented with 7% WGPF containing 3.5% of fiber and 1.2 mg gallic equivalents (GE)/g of polyphenols (WGPF-burger), daily, during the first month. The volunteers consumed no burgers in the second month, and one control-burger daily in the third month. At baseline and after these periods, we evaluated the metabolic syndrome components, plasma antioxidant status (i.e., 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH), vitamin E, vitamin C), and oxidative damage markers (i.e., advanced oxidation protein products (AOPPs), oxidized low-density lipoproteins (oxLDLs), malondialdehyde (MDA)). The WGPF-burger intake significantly reduced glycemia and homeostatic model assessment-based measurement of insulin resistance. Vitamin C increased and decreased during the consumption of the WGPF-burger and control-burger, respectively. The WGPF-burger intake significantly decreased AOPP and oxLDL levels. Vitamin E and MDA levels showed no significant changes. In conclusion, the consumption of beef burgers prepared with WGPF improved fasting glucose and insulin resistance, plasma antioxidant levels, and oxidative damage markers. Therefore, this functional ingredient has potential as a dietary supplement to manage chronic disease risk in humans.

Red Wine Grape Pomace Attenuates Atherosclerosis and Myocardial Damage and Increases Survival in Association with Improved Plasma Antioxidant Activity in a Murine Model of Lethal Ischemic Heart Disease

“…However, more studies are needed to establish if these RWGP-associated positive outcomes in mice can be translated into the human context. However, these results—in addition to our previous published data [18,19,57]—are encouraging on the potential benefits of incorporating wine grape pomace into a regular diet in order to improve cardiovascular health and decrease ASCVD.…”

“…Indeed, we have reported that daily consumption of RWGP by patients with at least one component of metabolic syndrome, along with their regular diet, significantly improved blood pressure, glycaemia, and postprandial insulin levels together with an overall improvement of antioxidant defense [18]. Similarly, intake of beef burgers prepared with RWGP showed better fasting glucose, reduced insulin resistance, and improved plasma antioxidant levels and oxidative damage markers in male volunteers with metabolic syndrome [57]. In addition, intake of a drink prepared from red grape pomace can deliver significant amounts of different phenolic metabolites in humans improving insulin sensibility [58,59].…”

Effects of wine on blood pressure, glucose parameters, and lipid profile in type 2 diabetes mellitus

“…[12,16] The discrepancy could come from the differences in study participants, study design, the beverage type (red or white wine) and approaches to measurement of insulin sensitivity. [15,21,22]…”

Antioxidant Molecules from Plant Waste: Extraction Techniques and Biological Properties

“…Moreover, as stated by Urquiaga, Troncoso, Mackenna, Urzua, Perez, Dicenta, de la Cerda, Amigo, Carreno, Echeverria, and Rigotti [23], vegetable waste such as grape pomace contains a variety of bioactive potential antidiabetic constituents such as dietary fiber, phenolic acids, and flavonoids. This makes it difficult to understand the precise mechanisms of action, as the experiments' results might be the response of a synergistic effect of the bioactive components.…”

“…Another study using pomace as a functional ingredient was published by Urquiaga, Troncoso, Mackenna, Urzua, Perez, Dicenta, de la Cerda, Amigo, Carreno, Echeverria, and Rigotti [23]. They incorporated wine grape pomace to beef burgers in an attempt to improve antioxidant and metabolic syndrome parameters.…”