Use of Grape Pomace Phenolics to Counteract Endogenous and Exogenous Formation of Advanced Glycation End-Products

Abstract

The increase in consumption of “ultra-processed” foods has raised attention because of the possible adverse effects deriving from the Maillard reaction leading to the formation of toxic advanced glycation end-products (AGEs) during food processing. Additionally, the increasing trend and consumption of sugar-added foods and sweetened beverages is related to the endogenous formation of the same toxic compounds. However, ultra-processing in the context of food technology can bring challenges as well as a wealth of opportunities. Indeed, re-processing of grape pomace, a by-product of winemaking, can yield phenolic-rich fractions that efficiently counteract the effects of AGEs. In this review, the process of endogenous and exogenous AGE formation is illustrated. Then, the ability of grape phenolics to act as inhibitors of AGE formation is presented, including the efficacy ranking of various individual compounds measured in vitro and the outcome of in vivo double-blinded randomized crossover trials designed to prove the efficacy of grape phenolics as inhibitors of protein carbonylation. Finally, a survey of model functional foods added with grape phenolics, either to lower the dietary load of AGEs or to deliver antiglycation agents in vivo is listed in order to highlight the opportunity to develop safe and tailor-made “anti-AGEs” food applications.

Valorization of Grape Pomace and Berries as a New and Sustainable Dietary Supplement: Development, Characterization, and Antioxidant Activity Testing

“…In vitro, grape pomace displays high antioxidant potential [ 72 ], lowers PGE2 levels, and downregulates COX-2 gene expression [ 73 ]. Furthermore, grape pomace polyphenols have proven their efficacy in vivo, by delivering antiglycation agents and preventing the formation of toxic glycation end-products [ 74 ].…”

Ameliorative effects of Anchomanes difformis aqueous extract against oxidative stress in the testes and epididymis of streptozotocin-induced diabetic male Wistar rats

“…This could imply that the plant alleviates the deactivation of these enzymes caused by oxidative stress in the testes. The extract could also possibly have ROS scavengers ( Martha et al, 2020 , Oghale and Idu, 2016 , Sri Harsha and Lavelli, 2019 ), which possibly reduced oxidative stress, thereby leaving the antioxidant system uncompromised.…”

Grape Infusions: Between Nutraceutical and Green Chemistry

“…Grape marc is either sent to distilleries for obtaining ethanol or grape-spirit, also called "Aguardente Velha" or Cognac when submitted to double distillation, rectification, and wood-aging [105], or is discarded as natural waste. Recently, the productive use of such by-products can offer economic advantages once they constitute an abundant feedstock for biodiesel production in wine-producing countries [106], or they can be used-due to a high level of polyphenols that possess antioxidant and radical scavenging activities [78,107]-to obtain nutraceutical compounds, such as polyphenols, used in food supplementation [108], in new nutraceutical beverages formulations [109], in pharmaceutical formulations [110] and even in cosmetic products [111].…”