Antiinflammatory Properties of the Muscadine Grape (Vitis rotundifolia)

Abstract

The muscadine grape possesses one of the highest antioxidant levels among fruits; yet, the effect of this fruit on mammalian metabolic systems has not received significant attention. To examine the antiinflammatory properties of the muscadine, grape skins were dried, pulverized, and extracted (10% w/v) with 50% ethanol. The extract was then tested in two different assays: the release of superoxide in phorbol myristate acetate-activated neutrophils and the release of cytokines [tumor necrosis factor-alpha (TNF-alpha), interleukin-1beta (IL-beta), and interleukin-6 (IL-6)] by lipopolysaccharide-activated peripheral blood mononuclear cells. The release of superoxide and cytokines was inhibited by increasing concentrations of the extract. A 1:100 dilution of the extract inhibited superoxide release by approximately 60% while the release of TNF-alpha and IL-1beta was reduced at a dilution of 1:200 by approximately 15 and 90%, respectively (all P < 0.05). The inhibition pattern on the release of IL-6 was similar to that seen with TNF-alpha. In a related in vivo study, rats were fed a diet containing 5% (wt/wt) dried muscadine grape skins for 14 days and then were injected with carrageenan in the foot pad. After 3 h, paw edema was measured and the rats on the grape skin diet had approximately 50% less paw edema than controls (P < 0.05). These results demonstrate that the muscadine grape skin powder possesses significant in vitro and in vivo antiinflammatory properties.

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

“…Epidemiological studies have shown that there is a positive association between the intake of both vegetables and fruits and a reduction in cardiovascular diseases (Hu 2003;Bonerz et al 2006;Ikram et al 2009;Labiós et al 2011), certain cancers (Ikram et al 2009;Riboli and Norat 2003), immune system problems, arthritis, inflammation and brain dysfunction (Leong and Shui 2002;Greenspan et al 2005), and risk of Alzheimer's disease (Dai et al 2006). Antioxidants are substances that, if present in low concentrations, significantly prevent the oxidation of a substrate.…”

Effects of drying on the phenolics content and antioxidant activity of muscadine pomace

“…Pastrana-Bonilla et al (2003) reported that the major phenolics present in the skins of muscadines are ellagic acid, myricetin, quercetin, kaempferol, and trans-resveratrol, while those dominant in the seeds were gallic acid, (þ)-catechin, and (À)-epicatechin. Due to a high concentration of phenolic constituents and marked antioxidant activity, muscadines and their products are purported to bestow health benefits such as reducing blood glucose levels (Banini, Boyd, Allen, & Sauls, 2006), enhancing anti-inflammatory activity (Greenspan, Bauer, Pollock, Gangemi, Mayer, Ghaffar et al, 2005), as well as providing anti-carcinogenic and apoptosis activities (Yi, Fischer, & Akoh, 2005). It can therefore be rationalised, the high levels of polyphenolics in muscadine seeds and skins as well as the reported health benefits to date make these desirable by-products as functional food ingredients/nutraceuticals, which otherwise would be sold simply as animal feed.…”

Anthocyanin composition and content of the Vaccinium uliginosum berry

“…There is also an increasing interest in anthocyanins because of their use as natural food colourants and their potential health-promoting properties. Numerous studies have demonstrated the beneficial health effects of anthocyanins, including antioxidative (Dawidowicz, Wianowska, & Baraniak, 2006), anti-inflammatory (Greenspan et al, 2005), and pro-cardiovascular properties (Bonerz, Würth, & Dietrich, 2006). In addition, the anthocyanin composition in many fruits is distinctive and anthocyanin profiles have been used as fingerprints to clarify the identity of plants and to detect the adulteration of fruit juices.…”