Grape Pomace Polyphenols as a Source of Compounds for Management of Oxidative Stress and Inflammation—A Possible Alternative for Non-Steroidal Anti-Inflammatory Drugs?

Abstract

Flavonoids, stilbenes, lignans, and phenolic acids, classes of polyphenols found in grape pomace (GP), were investigated as an important alternative source for active substances that could be used in the management of oxidative stress and inflammation. The benefic antioxidant and anti-inflammatory actions of GP are presented in the literature, but they are derived from a large variety of experimental in vitro and in vivo settings. In these in vitro works, the decrease in reactive oxygen species, malondialdehyde, and thiobarbituric acid reactive substances levels and the increase in glutathione levels show the antioxidant effects. The inhibition of nuclear factor kappa B and prostaglandin E2 inflammatory pathways and the decrease of some inflammatory markers such as interleukin-8 (IL-8) demonstrate the anti-inflammatory actions of GP polyphenols. The in vivo studies further confirmed the antioxidant (increase in catalase, superoxide dismutase and glutathione peroxidase levels and a stimulation of endothelial nitric oxide synthase -eNOS gene expression) and anti-inflammatory (inhibition of IL-1𝛼, IL-1β, IL-6, interferon-𝛾, TNF-α and C-reactive protein release) activities. Grape pomace as a whole extract, but also different individual polyphenols that are contained in GP can modulate the endogenous pathway responsible in reducing oxidative stress and chronic inflammation. The present review analyzed the effects of GP in oxidative stress and inflammation, suggesting that it could become a valuable therapeutic candidate capable to reduce the aforementioned pathological processes. Grape pomace extract could become an adjuvant treatment in the attempt to reduce the side effects of the classical anti-inflammatory medication like non-steroidal anti-inflammatory drugs (NSAIDs).

Evaluation of Caralluma edulis for its Potential Against Obesity, Atherosclerosis and Hypertension

“… 42 Polyphenol-rich plants reduce lipid peroxidation and boost glutathione peroxidase, which protects tissues by scavenging reactive oxygen species; such as superoxide anion and peroxynitrite. 43 The presence of phytochemical compounds in CE.Cr including terpenoids, phenyl propanoids, and iridoids have been reported for their antioxidant activity which might be linked to the anti-hyperlipidemic effects. 44 …”

“…42 Polyphenol-rich plants reduce lipid peroxidation and boost glutathione peroxidase, which protects tissues by scavenging reactive oxygen species; such as superoxide anion and peroxynitrite. 43 The presence of phytochemical compounds in CE.Cr including terpenoids, phenyl propanoids, and iridoids have been reported for their antioxidant activity which might be linked to the antihyperlipidemic effects. 44 Reverse cholesterol transport, a mechanism in which excess tissue cholesterol is taken up and processed by HDL particles before being sent to the liver for metabolism, is largely responsible for maintaining cholesterol levels in the body.…”

Exploring the Phytochemical Composition and the Bioactive Properties of Malbec and Torrontés Wine Pomace from the Calchaquíes Valleys (Argentina) for their Sustainable Exploitation

“…Agroindustries are currently valued not only due to their productive and economic performance in each country, but also for their relationship and actions with the environment. Although most of the agro-industrial companies generate wastes whose management or final disposal has been highly questioned in recent decades, they seek to obtain benefits by taking advantage of them, achieving a pollution reduction, and generating economic profits derived from the added value that may generate [1][2][3]. In recent years, food industry has embraced green technologies, clean labeling, and the incorporation of natural ingredients to benefit consumers and the industry itself.…”

Development of active biocomposite films based on poly(lactic acid) and wine by‐product: Effect of grape pomace content and extrusion temperature

“…GP has drawn great interest from researcher area, food industry, and nutraceutical industry as a potential resource of polyphenols, lipids, proteins, non‐digestible fiber, and minerals. Among the extractable phenolic constituents (10%–11% of dry weight), anthocyanins, catechin, procyanidins, flavanol glycosides, phenolic acids, and stilbenes are the principal compounds in GP 18 . Nevertheless, phenolic content in GP is grape variety‐dependent but in a general way, red grape varieties have more nutrients and phenolic compounds than white ones 19 .…”

“…Among the extractable phenolic constituents (10%-11% of dry weight), anthocyanins, catechin, procyanidins, flavanol glycosides, phenolic acids, and stilbenes are the principal compounds in GP. 18 Nevertheless, phenolic content in GP is grape variety-dependent but in a general way, red grape varieties have more nutrients and phenolic compounds than white ones. 19 In this context, GP from red grapes could function as potential resource of antioxidant and antimicrobial compounds in the development of active food packaging.…”