For centuries, the therapeutic benefits of grapes and other byproducts have been empirically used for medical purposes such as bleeding, pain, inflammation, nausea, diarrhea, gastroenteritis, or skin diseases. Moderated intake of the red wine improves parameters as blood lipids, endothelial dysfunction, platelet aggregation, and other risk factors for cardiovascular disease. However, few studies have been explored the potential benefits from vine byproducts. Vine leaves, a waste product from the vine, are also rich source of polyphenols and other therapeutic compounds. In this chapter, we explored the therapeutic properties from vine leaf in different biological systems.
Objective: To verify the chronic consumption of grape juice effects on weight, body mass index (BMI), cognitive function and the peripheral levels of global histone H4 acetylation, BDNF and inflammatory markers in elderly women according to age. Methods: This is a quasi-experimental study. The blood samples were collected before and after 30 days of grape juice supplementation (400 ml/daily) in women aged > 70 and < 70 years old. Weight, BMI and cognitive function, were measured before and after supplementation. Results: Grape juice consumption promoted a reduction on weight and BMI. This consumption also contributed to improve a cognitive function. These effects were more pronounced in the >70 years group. A tendency towards increased BDNF levels was observed in the >70 years group after intervention. Inflammatory markers and global histone H4 levels did not change. Conclusion: The chronic grape juice consumption is an interesting choice to promote health benefits in elderly women, which seem to act in an age-dependent manner.
The aim of this study was to determine the influence of chronic supplementation with grape juice (400ml), in modulating the anthropometric and biochemical parameters. Thirty-nine seniors participated and were evaluated at baseline after 30 days. The chronic consumption of grape juice reduced weight, BMI and waist circumference. Indeed, the consumption modulated biochemical parameters, decreased the total cholesterol levels, Low-density lipoprotein (LDL) cholesterol, Urea and GGT. In addition, the intake of juice improved the performance in the TUG test, and caused more stability in the elderly. The levels of protein oxidation declined and the antioxidant potential significantly increased as well as SOD and the ratio SOD / CAT. In contrast, levels reduced sulfhydryl groups to consumption. In nuclear changes there are a decrease in the frequency of MN and picnosis. In conclusion, grape juice could be an excellent option to improve quality of life in elderly.
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