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The effect of grape-skin extract on oxidative status

Published online by Cambridge University Press:  09 March 2007

Jette F. Young
Research Department of Human Nutrition, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
Lars O. Dragsted
Institute of Food Safety and Toxicology, Danish Veterinary and Food Administration, Søborg, Denmark
Bahram Daneshvar
Institute of Food Safety and Toxicology, Danish Veterinary and Food Administration, Søborg, Denmark
Søren T. Lauridsen
Institute of Food Safety and Toxicology, Danish Veterinary and Food Administration, Søborg, Denmark
Max Hansen
Institute of Food Safety and Toxicology, Danish Veterinary and Food Administration, Søborg, Denmark
Brittmarie Sandström*
Research Department of Human Nutrition, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
*Corresponding author: Professor Brittmarie Sandström, fax +45 35 28 24 83, email
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Epidemiological studies indicate that moderate alcohol consumption, particularly wine, reduce the risk of CHD. The present study was designed to investigate the effect of grape-skin extract on markers of oxidative status. The study was designed as a randomised crossover. A diet with a low content of flavonoids was served with strict control of intake in two consecutive 1-week intervention periods to fifteen subjects (nine women, six men) divided randomly into two groups. During one of the weeks the subjects from either group consumed 200 ml grape-skin extract in water (1 mg extract/ml) at each of three daily meals (31·3 mg total phenolics, including 9·0 mg catechin). An increased activity of glutathione reductase and a borderline increase of glutathione peroxidase activity in erythrocytes were observed after grape-skin intervention, while the intervention had no significant effect on superoxide dismutase or catalase. Likewise, no effect was found on 2-aminoadipic semialdehyde (AAS) residues, a plasma protein oxidation product, or on malondialdehyde in plasma or in LDL, which are markers of lipoprotein oxidation. A marginal effect of grape-skin intervention was observed on plasma ascorbate levels. Intake of the experimental diet significantly reduced plasma vitamin C and plasma AAS in both groups. This effect was most pronounced in the particular week with no grape-skin extract addition. We speculate that grape-skin extract may have a sparing effect on vitamin C. The effects of the experimental diet may be partly ascribed to a low content of several fruit- and vegetable-related antioxidants like flavonoids and vitamin C and a relatively high content of carrot-derived antioxidants, such as carotenes.

Research Article
Copyright © The Nutrition Society 2000


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