Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

Abstract

Grapes are rich in polyphenols with biologically active properties. Although the bioactive potential of grape constituents are frequently reported, the effects of Brazilian Vitis labrusca L. grape juices ingestion have not been demonstrated in humans. This study identified the phenolic and elemental composition of red and white grape juices and the effect of organic and conventional red grape juice consumption on lipid peroxidation in healthy individuals. Concentrations of anthocyanins, flavanols and phenolic acids and the in vitro antioxidant activity were significantly higher in the organic juice. The macro-elements K, Ca, Na and Mg were the most abundant minerals in all juices. The acute consumption of red grape juices promoted significant decrease of lipid peroxides in serum and TBARS levels in plasma. It is concluded that red V. labrusca L. grape juices produced in Southern Brazil showed lipid peroxidation inhibition abilities in healthy subjects, regardless of the cultivation system.

Grape juice increases the BDNF levels but not alter the S100B levels in hippocampus and frontal cortex from male Wistar Rats

“…(Fuleki and Ricardo-da-Silva 2003). These differences could be observed in the literature, for example, Dani et al (2007) observed that the conventional purple grape was richer in epicatechin levels than the organic one, however, Toaldo et al (2015) showed that the organic one was richer in epicatechin level than the conventional but they analyzed grape juice from other Brazilian region and different kind of grapes. (2016) showed that BDNF levels in the hippocampus were increased by a polyphenols source (hydroalcoholic extract of Cocos nucifera husk fiber), suggesting an antidepressant-like effect.…”

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

“…Many of these benefits are linked to the antioxidant compounds found in grape juice, such as flavonoids (anthocyanins, proanthocyanidins), phenolic acids and resveratrol among others [5,58]. Therefore, grape juice is consumed not only due to its appreciated sensory characteristics but also because it is a cheap source of phenolic compounds that exert beneficial health effects when consumed [59][60][61], as shown in Table 1.…”

Comparison of antioxidant capacity of commonly consumed youth beverages in the United States

“…Other limitations were that the antioxidant profiles of the beverages evaluated in this study do not represent bioavailability of antioxidants in vivo . However, the hypothesised benefits attributed to TAC were supported with evidence from a study that evaluated antioxidant capacity in vitro and in vivo of different grape juices (Toaldo et al ., ). Lipid peroxidation biomarkers were measured in subjects after consuming red grape juice, yielding statistically significant reductions in lipid hydroperoxides and thiobarbituric acid‐reactive species compared with a control (Toaldo et al ., ).…”