Muscadine grape products intake, diet and blood constituents of non-diabetic and type 2 diabetic subjects

Banini, Akpene E.; Boyd, Leon C.; Allen, Jonathan C.; Allen, Hengameh G.; Sauls, Derrick L.

doi:10.1016/j.nut.2006.08.012

Cited by 94 publications

(85 citation statements)

References 38 publications

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“…In a study of type 2 diabetes patients that had a previous myocardial infarction, moderate red wine consumption during meals for one year significantly reduced oxidative stress and pro-inflammatory cytokines (CRP, tumor necrosis factor-alpha, IL-6 and IL-18) and improved cardiac function (Marfella et al 2006). Another study in type 2 diabetics found that 150 mL muscadine grape wine (especially high in polyphenols) or the dealcoholized version with meals for 28 days lowered levels of blood glucose, insulin, and glycated hemoglobin, and improved antioxidant status and membrane fluidity compared with treatment with muscadine grape juice (Banini et al 2006). Decreases in sodium, chloride, alanine aminotransferase, and aspartate aminotransferase values indicated a protection against hypertension and liver dysfunction.…”

Section: Type 2 Diabetesmentioning

confidence: 99%

Wine and Health: A Review

Guilford

Pezzuto

2011

Am. J. Enol. Vitic.

165

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Abstract:As indicated by epidemiological studies, regular and moderate wine consumption, particularly red wine, has been associated with health benefits. Clinical studies and work performed with animal models indicate that wine may protect against cardiovascular disease, atherosclerosis, hypertension, certain types of cancer, type 2 diabetes, neurological disorders, and metabolic syndrome. The mechanism of action has been attributed to antioxidant, lipid regulating, and anti-inflammatory effects. A variety of wine constituents have been studied in various disease models. Both the alcoholic and polyphenolic components of wine are believed to contribute to these beneficial effects. As wine is a complex mixture, it is likely that a multitude of chemical constituents, as well as their metabolites, work synergistically to impact human health. In sum, although wine drinking may be contraindicated in certain individuals, in healthy people, regular consumption of moderate amounts of wine may protect against certain chronic health conditions.

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Section: Type 2 Diabetesmentioning

confidence: 99%

Wine and Health: A Review

Guilford

Pezzuto

2011

Am. J. Enol. Vitic.

165

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“…Wine may be protective against oxidative stress leading to hypertension, insulin resistance, and type 2 diabetes. 26 Red wine has a benefi cial effect on the modulation of endothelial progenitor cells, which play a signifi cant role in regeneration of damaged blood vessels. 27 Probit analysis of the antitumorigenic activities of four major red wine polyphenols revealed that quercetin was the most and gallic acid the least effective.…”

Section: Introductionmentioning

confidence: 99%

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Lachman¹,

Sulc²

2009

IJWR

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Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity, have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. The long-term uptake of red wine has a positive impact on antioxidant activity (AA) of blood plasma in rats in vivo and increases AA by 15%-20% compared to a control group. In the article the effect of total phenolics (TP), total anthocyanins (TA), individual anthocyanins, procyanidins and phenolics contained in red grapes, musts, grape seeds and skins and wines on the AA is discussed. Signifi cant impact of varieties, viticultural regions and locations, climate conditions and vintage has been shown. Likewise, the ways and individual stages of the vinifi cation technology process, and storage conditions affect color, TP, TA, and AA and health aspects of produced wines. Resveratrol, another free radical scavenger mainly contained in the skins of grapes, inhibits the risk of cardiovascular diseases. Higher amounts of trans-resveratrol (RES) have been found in wines from cool and wet climate regions and lesser amounts are typical for warm and dry regions. Changes in the TP content and AA affected by grape variety, vineyard location and winemaking process in white and blue varieties from different vineyards of the Czech Republic were studied. Signifi cant differences in TP among varieties were found. Analysis of variance showed statistically high differences among red and white wines and growing locations. Wines differed signifi cantly in TP content and AA increased signifi cantly during the winemaking process. Statistically signifi cant differences in AA values were found among growing areas, wines and varieties. Signifi cant positive correlations between TP and AA were determined. Total antioxidant status (TAS) of white and red wines (white and blue vine varieties) determined by DPPH and ABTS assays revealed signifi cant differences in AA between white and red wines. Moreover, differences were ascertained between individual varieties of red wine. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue vine varieties showed a much higher TAS. Analysis of variance in AA showed statistically high signifi cance between red and white wines. AA increased during the winemaking process, the highest increase was determined during fermentation and maturation stages of red wine.

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“…This effect was considered positive, since a glucose/insulin ratio <7 is predictive of insulin resistance. No difference in fasting blood glucose, insulin, or glycated haemoglobin levels was observed before and after the intervention study in groups consuming muscadine grape juice or wine [29].…”

Section: Diabetes/obesitymentioning

confidence: 81%

“…Banini et al [29] investigated in 29 subjects affected by type 2 diabetes the effects of the consumption of 150 mL/day of grape juice, wine and dealcoholized wine from Vitis rotundifolia (muscadine). Fasting blood glucose levels, insulin response and the concentration of glycated haemoglobin were measured.…”

Section: Diabetes/obesitymentioning

confidence: 99%

Beneficial effects of non-alcoholic grape-derived products on human health: A literature review

Lorenzo

Sousa

Pastor

et al. 2015

BIO Web of Conferences

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Abstract.Vine is widely cultivated due to the economic value of wine and other grape derivatives. The grape berry is characterized by the presence of a wide variety of flavonoids, which have been investigated for their health promoting properties. Several epidemiological studies have shown that a moderate consumption of wine is associated with a J-shaped effect on some risk factors for chronic diseases. On the other hand, the wine market has shown a decreasing trend due to the frequent abuse of alcoholic beverages also by young people, as denounced by WHO. Accordingly, the scientific research in the field of non-alcoholic grape products has been further stimulated. The aim of this paper was a preliminary collection of data on human studies supporting the beneficial properties of unfermented grape products. The most convincing positive effects, observed in humans, consisted in the reduction of risk factors for cardiovascular diseases, such as hypertension and oxidative stress. Other human trials have been published in the area of: immune system, diabetes, cognitive functions, oral health, and cancer. Generally speaking, the findings listed in this review support the use of non-alcoholic grape derivatives, as a source of beneficial compounds for the human diet, even though further studies are necessary.

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Muscadine grape products intake, diet and blood constituents of non-diabetic and type 2 diabetic subjects

Cited by 94 publications

References 38 publications

Wine and Health: A Review

Wine and Health: A Review

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Beneficial effects of non-alcoholic grape-derived products on human health: A literature review

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