Molecules, Vol. 28, Pages 7811: Nutraceutical Potential of Grape (Vitis vinifera L.) Seed Oil in Oxidative Stress, Inflammation, Obesity and Metabolic Alterations

Molecules, Vol. 28, Pages 7811: Nutraceutical Potential of Grape (Vitis vinifera L.) Seed Oil in Oxidative Stress, Inflammation, Obesity and Metabolic Alterations Molecules doi: 10.3390/molecules28237811 Authors: Carolina Di Pietro Fernandes Lidiani Figueiredo Santana Jair Rosa dos Santos Dayane Stéphanie Fernandes Priscila Aiko Hiane Arnildo Pott Karine de Cássia Freitas Danielle Bogo Valter Aragão do Nascimento Wander Fernando de Oliveira Filiú Marcel Arakaki Asato Rita de Cássia Avellaneda Guimarães Vitis vinifera L. (grapevine) is a perennial plant of the Vitaceae family that is widely used to produce grapes and wines. Grape seed oil is rich in fatty acids such as linoleic acid (65–75%), vitamin E (50 mg), and phytosterols in addition to phenolic compounds, such as catechins (414 mg), epicatechins (130.4 mg), and gallic acid (77 µg), shows promise as a nutritional compound and is outstanding as a therapeutic substance with active properties for health, detected mainly by in vitro studies, as well as some in vivo studies. The benefits of consuming this oil include modulating the expression of antioxidant enzymes, anti-atherosclerotic and anti-inflammatory effects, and protection against oxidative cell damage and some types of cancer. However, experimental findings confirm that therapeutic functions remain scarce; thus, more studies are needed to determine the mechanisms of action involved in the indicated ther...
Source: Molecules - Category: Chemistry Authors: Tags: Review Source Type: research