Effect of grape juice consumption on antioxidant activity and interleukin-6  concentration in lactating rats

Faria, Sabrina Baptista Alves; Rosse, Vanessa; Dias, Juliana; Xavier, Nara Moreira; Azeredo, Vilma Blondet de

doi:10.20960/nh.804

Cited by 6 publications

(5 citation statements)

References 10 publications

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“…The beverages produced by using grapes are a good opportunity for consumers who want to consume grapes all seasons (Coskun, 2017). Grape juice is a fresh and nutritious beverage containing minerals, vitamins and phenolics (Faria et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial, Antioxidant Activities and Total Phenolic Contents of the Traditional Turkish Beverages Produced by Using Grapes

Gündüz

Korkmaz

Solak

et al. 2019

Turkish JAF Sci.Tech.

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In the present study, antimicrobial effects of traditional beverages produced from grapes such as traditional grape pickles, grape juice, home-made hardaliye, and commercially produced hardaliye were investigated using microdilution method against Staphylococcus aureus ATCC 6538P, Escherichia coli ATCC 25922, Salmonella Typhimurium NRRL B4420, Bacillus cereus ATCC 10876, Saccharomyces cerevisiae NRRL Y-12632, Lactobacillus acidophilus La-5 and L. rhamnosus LGG. In addition, total phenolic content was measured by the Folin-Ciocalteau method, and antioxidant activities of grape products were evaluated using DPPH assay. Results showed that grape containing beverages have antimicrobial effects on S. aureus, E. coli, S. typhimurium and B. cereus at various minimum inhibitory concentration (MIC) values in the range of 4.53-150 mg/mL. The lowest MIC value of 4.53 mg/mL was obtained against E. coli for home-made hardaliye. MIC values of the traditional grape pickles were determined as 4.69 mg/mL and 9.38 mg/mL against S.aureus and E.coli, respectively. On the other hand, traditional grape pickles showed weak inhibitory effects against B.cereus with MIC value of 150 mg/mL. The bactericidal effect of these grape products was not detected for any of the test microorganisms however traditional foods produced by using grapes were showed inhibitory effects at different concentrations against tested microorganisms except for probiotics and the yeast. The total phenolic contents of the grape products were within the range of 865.27-2193.08 mg gallic acid equivalent (GAE)/L. Free radical scavenging activities of grape samples ranged from 46% to 90% and the grape juice was found to have the highest antioxidant activity. In conclusion, grape beverages have the potential to act as a antimicrobial and antioxidant agents for use as a natural antimicrobial and antioxidant product in the food industry.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial, Antioxidant Activities and Total Phenolic Contents of the Traditional Turkish Beverages Produced by Using Grapes

Gündüz

Korkmaz

Solak

et al. 2019

Turkish JAF Sci.Tech.

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“…Fruit juice and fruits in general contain many antioxidants such as carotenoids, anthocyanins, and flavonoids, which counter oxidative stress and inflammation which as discussed previously, plays a significant role in COVID-19 progression [ 49 ]. One study has shown that grape juice can lower the concentration of IL-6 in rats, and naringin has been shown to inhibit SARS-CoV-2 infection in vitro [ 50 , 51 ]. Our results here regarding citric fruits is contradictory, other fruits (apple, pear, peach, banana) and fruit juices were associated with less disease severity here.…”

Section: Discussionmentioning

confidence: 99%

A Pilot Study to Examine If Dietary Habits Can Affect Symptomology in Mild Pre-Vaccination COVID-19 Cases

McDaid

Chopra

2022

Biology

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The heterogeneity of the severity of symptoms of COVID-19 experienced by the young and healthy individuals is poorly understood. The present study was undertaken to mainly examine whether the respective diets and the type of symptoms experienced by patients are predictive of having long COVID-19. Disease severity was assessed with a symptomatology questionnaire and used to group 55 participants in asymptomatic (AS), mild symptoms (S) and long COVID (LC). We found that experiencing a higher number of symptoms as well as fatigue were predictors of developing LC whereas those who experienced rhinorrhea were less likely to develop LC. Blood samples were also taken to measure vitamin D [25 (OH)D] concentrations and duration of spike IgG antibodies. In this study, serum 25 (OH)D was not significantly different between 3 symptom groups with median (IQR) ng/mL levels of 22.0 (12.3) in the AS, 22.3 (7.5) in S, and 24.9 (9.4) in the LC group (p ≥ 0.05). The duration of IgG antibody response was found to vary greatly, with some individuals showing raised IgG over a year after infection. To examine whether dietary factors can influence the severity of symptoms, diet was analysed using 4–7-day food diaries as well as a Food Frequency Questionnaire (FFQ). Some nutrients such as vitamin E, polyunsaturated fatty acids, fibre, and iron were associated with lower severity of COVID-19. Lower intake of vitamin E was associated with having LC with a median (IQR) intake of 6.2 mg (3.8) seen in LC vs. 8.6 mg (7.2) in the AS group (p = 0.047). This pilot study has highlighted a few differences in the number and type of symptoms experienced by the young non-hospitalised individuals with mild and long COVID-19 and identified a few dietary components for their potential protective role against long COVID-19, however, the findings need to be confirmed with further large scale studies.

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“…Overall, study concluded that consumption of grape juice in the period of lactation increases the antioxidant capacity in lactating rats and appears capable to decrease the inflammatory activity. 1 Study was performed to evaluate the protection of organic and conventional purple grape juices in brain, liver, and plasma from adult Wistar rats against the oxidative damage induced through carbon tetrachloride (CCl(4)). Result revealed that in view of the treatment groups, it was noticed that in all tissues and plasma, CCl(4) treatment increased the lipid peroxidation levels.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…Overall, study established that consumption of grape juice in the period of lactation increases the antioxidant capacity in lactating and seems proficient to decrease the inflammatory activity. 1 Red grape juice consumption increased the antioxidant capacity of plasma without affecting concentrations of uric acid or ascorbic acid. Furthermore, juice supplementation displayed decrease in LDL-cholesterol and apolipoprotein B-100 concentrations, while increasing the concentrations of HDL cholesterol and apolipoprotein A-I.…”

Section: Introductionmentioning

confidence: 95%

Grapes and their Bioactive Compounds: Role in Health Management Through Modulating Various Biological Activities

Almatroodi¹,

Almatroudi²,

Alsahli³

et al. 2020

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Grape is one of the important plant and its implication in health management has been proven. Grapes are used in the production of grape juice, food products and in other form. The fruits leaves and seeds of the plant are confirmed its role in diseases management based on in vivo and in vitro study. Leaves, fruits and seeds of grape are rich source of bioactive compounds and such compound play role in diseases cure and management. Grapes leaves, fruits and seeds shows therapeutic implications as antioxidant, anti-inflammatory, anti-diabetic, hepatoprotective effect and antimicrobial. Grapes leave, fruit and seed and their active compounds play significant role in inhibition of cancer. Its bioactive compound has designated its role in tumour management through modulating genes activity. This review comprehensively summarizes the role of grapes fruits, seeds and leaves in diseases management through modulating different biological activities based on in vivo and in vitro study.

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Effect of grape juice consumption on antioxidant activity and interleukin-6 concentration in lactating rats

Cited by 6 publications

References 10 publications

Antimicrobial, Antioxidant Activities and Total Phenolic Contents of the Traditional Turkish Beverages Produced by Using Grapes

Antimicrobial, Antioxidant Activities and Total Phenolic Contents of the Traditional Turkish Beverages Produced by Using Grapes

A Pilot Study to Examine If Dietary Habits Can Affect Symptomology in Mild Pre-Vaccination COVID-19 Cases

Grapes and their Bioactive Compounds: Role in Health Management Through Modulating Various Biological Activities

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