Abstract:Abstract:The "French paradox" is the observation that the French suffer a relatively low incidence of coronary heart disease, despite having a diet relatively rich in saturated fats. Several theories have been proposed in order to explain this phenomenon and several debates arose. One of them attributed this phenomenon to the regular and moderate consumption of wine in France. More specifi c, it is thought that the existence of bioactive compounds in wine could have an effect on the cardiovascular system, prev… Show more
“…The beneficial effect of wine versus other alcoholic beverages is mainly attributed to its microconstituents. During the last decades, an effort was made to isolate and identify the biological active compounds that are responsible for the wine's cardio protective effect [7]. Wine consists of a complex mixture of compounds that originate both from the grapes and the fermentation process.…”
Section: Discussionmentioning
confidence: 99%
“…PAF is a potent inflammatory and thrombotic mediator that participates in the initiation and prolongation of atherosclerosis [5,6]. Its inhibition from wine microconstituents could partly explain the cardio protective effect of wine consumption [7].…”
Section: Discussionmentioning
confidence: 99%
“…These compounds could be either water or lipid soluble and therefore could reveal several biological actions in different target sites of the human body. Among them, the presence of numerous phenolic compounds has been reported, including compounds such as flavanols (e.g., cetechins), flavonols (e.g., quercetin), stilbenes (e.g., resveratrol), phenolic acids (e.g., gallic acid) and phospho-and glyco-lipids [7,8]. Plethora data support the idea that wine microconstituents could exert anti-oxidant, anti-inflammatory and anti-platelet activities.…”
Inflammation, thrombosis and oxidative stress are rarely studied together when wine’s biological activity is concerned; hence the existing literature lacks a holistic point of view in the biological outcome. The scope of the present study is to parallel evaluate the effect of wine extracts on those mechanisms. Ten wine varieties and two different extraction methods were used leading to five extracts for each wine: total lipids (TL) and fractions with different phenolic compound classes (FI, FII, FIII and FIV). Their effect on oxidative stress, platelet aggregation and the secretion of cytokines from mononuclear cells was measured and a biological score was calculated. FII of white wines is the most potent extract and the extracts FIII and TL are following. Specifically, FII had higher anti-oxidant and anti-inflammatory score while all three fractions had a similar anti-platelet score. Furthermore, FII and FIII extracts were the most potent red wine extracts and revealed the highest anti-oxidant and anti-inflammatory scores. White wine FII extracts were more potent than the red wine ones while FI and FIV extracts of red wine were more potent than the white wine ones. In conclusion, the protective effect of a wine is independent of its color but is strongly associated with its microconstituents profile. FII extract revealed the highest biological score and further examination is needed in order to identify the compounds that are responsible for the aforementioned actions.
“…The beneficial effect of wine versus other alcoholic beverages is mainly attributed to its microconstituents. During the last decades, an effort was made to isolate and identify the biological active compounds that are responsible for the wine's cardio protective effect [7]. Wine consists of a complex mixture of compounds that originate both from the grapes and the fermentation process.…”
Section: Discussionmentioning
confidence: 99%
“…PAF is a potent inflammatory and thrombotic mediator that participates in the initiation and prolongation of atherosclerosis [5,6]. Its inhibition from wine microconstituents could partly explain the cardio protective effect of wine consumption [7].…”
Section: Discussionmentioning
confidence: 99%
“…These compounds could be either water or lipid soluble and therefore could reveal several biological actions in different target sites of the human body. Among them, the presence of numerous phenolic compounds has been reported, including compounds such as flavanols (e.g., cetechins), flavonols (e.g., quercetin), stilbenes (e.g., resveratrol), phenolic acids (e.g., gallic acid) and phospho-and glyco-lipids [7,8]. Plethora data support the idea that wine microconstituents could exert anti-oxidant, anti-inflammatory and anti-platelet activities.…”
Inflammation, thrombosis and oxidative stress are rarely studied together when wine’s biological activity is concerned; hence the existing literature lacks a holistic point of view in the biological outcome. The scope of the present study is to parallel evaluate the effect of wine extracts on those mechanisms. Ten wine varieties and two different extraction methods were used leading to five extracts for each wine: total lipids (TL) and fractions with different phenolic compound classes (FI, FII, FIII and FIV). Their effect on oxidative stress, platelet aggregation and the secretion of cytokines from mononuclear cells was measured and a biological score was calculated. FII of white wines is the most potent extract and the extracts FIII and TL are following. Specifically, FII had higher anti-oxidant and anti-inflammatory score while all three fractions had a similar anti-platelet score. Furthermore, FII and FIII extracts were the most potent red wine extracts and revealed the highest anti-oxidant and anti-inflammatory scores. White wine FII extracts were more potent than the red wine ones while FI and FIV extracts of red wine were more potent than the white wine ones. In conclusion, the protective effect of a wine is independent of its color but is strongly associated with its microconstituents profile. FII extract revealed the highest biological score and further examination is needed in order to identify the compounds that are responsible for the aforementioned actions.
“…Traditionally, the nutrition quality factor comprises major nutrients such as carbohydrates, fats and proteins, as well as minor components such as minerals, vitamins, fibers (Bourne, 2002) and the well studied phenolics or not extensively studied various others (Jiang & Du, 2011;Koike, Li, Liu, Hata, & Nikaido, 2005;Li et al, 2009) or still unidentified minor food compounds. In the last decades many studies have revealed that minor food components such as various lipids (Demopoulos, Karantonis, & Antonopoulou, 2003;Fragopoulou, Demopoulos, & Antonopoulou, 2009;Nasopoulou, Karantonis, Detopoulou, Demopoulos, & Zabetakis, 2014) and phenolics (Del Rio et al, 2013) exert beneficial effects in human health by preventing chronic disease development in humans such as cardiovascular diseases and diabetes type II. In recent years it has been made clear that chronic diseases share common basic pathophysiological mechanisms such as inflammation, thrombosis and oxidative stress.…”
Pumpkin seeds are commonly consumed in Greece. Although Cucurbita moschata is locally grown in Lemnos and is traditionally used in pumpkin pies, the seeds are currently discarded after consumption of the fruit flesh. The aim of the present study was to investigate the nutritional functionality of pumpkin seeds from Cucurbita moschata grown in Lemnos. Cucurbita moschatas' seeds, raw or roasted, were appropriately extracted and the results are presented for raw versus (vs) roasted seed extracts. The phenolic content was expressed as µg gallic acid/g of seeds according to Folin-Ciocalteau assay (370.3 ± 19.1 vs 551.0 ± 22.0). Antioxidant capacity was expressed as equivalent amount for 50% scavenging in mg of seeds for DPPH (50.03 ± 5.91 vs 25.82 ± 6.77) and ABTS (17.85 ± 0.77 vs 12.77 ± 0.76) assays, and as µmol of trolox/g of seeds for FRAP (1.19 ± 0.05 vs 2.50 ± 0.23) and CUPRAC (2.13 ±0.11 vs 3.25 ± 0.06) assays. Anti-inflammatory/antithrombotic and anti-diabetic activities were expressed as mg of seeds for 50% inhibition of platelet activating factor (0.62 vs 0.15) and as µg of seeds for 25% inhibition of alpha-glycosidase (40.0 vs 61.0) activities respectively. Moreover, anti-atherogenic activity was expressed as the % increase in lag time of human plasma oxidation (62.7 versus 163.2) Raw and roasted pumpkin seed extracts exert anti-oxidant, anti-thrombotic/anti-inflammatory, antiatherogenic and antidiabetic activities. Cucurbita moschata seeds may represent a novel opportunity for development of functional foods, with a local interest in Lemnos that would contribute also to the regional public health improvement.
“…This causes the release of certain metabolites that can further aggravate the atherosclerotic lesion. Flavonoids can inhibit platelet activation and aggregation through the inhibition of AA activation or blockade of ADP and collagen [71][72][73]. For example, resveratrol in 20 healthy volunteers reported antiplatelet effects as it increased nitric oxide (NO) production, which in turn inhibits platelet aggregation as it causes an increase in platelet NO synthase enzyme activity [74].…”
Grapes, particularly the species Vitis vinifera L., are one of the most widely grown crops in the world. Winemaking processes generate a high amount of residues, which currently pose an environmental and economic sustainability problem for companies in the sector. For this reason, solutions are being explored for the development of new products with high-added value derived from the valorization of these residues. One of the wastes produced by winemaking processes is grape pomace, which chemical composition is promising because it is rich in compounds with high antioxidant activity, such as polyphenols (anthocyanins, flavonols, flavan-3-ols, procyanidins), phenolic acids, resveratrol, and fiber. Commonly grape pomace is used to produce distillates and to extract tartaric acid and coloring substances such as enocyanin. Recently, alternative uses of grape pomace have been adopted, such as the production of extracts with antioxidant properties, fermentation substrates, composting and biomass for energy production, and fiber extraction for the development of high-value-added products enriched with bioactive molecules from grape pomace. Here, we discuss how bioactive molecules from grape pomace are involved in various human biological functions and their applications in the agri-food sector.
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