Nutraceutical Potential of Grape (Vitis vinifera L.) Seed Oil in Oxidative Stress, Inflammation, Obesity and Metabolic Alterations

Vitis vinifera L. (grapevine) is a perennial plant of the Vitaceae family that is widely used to produce grapes and wines. Grape seed oil is rich in fatty acids such as linoleic acid (65–75%), vitamin E (50 mg), and phytosterols in addition to phenolic compounds, such as catechins (414 mg), epicatec...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:Molecules (Basel, Switzerland) Ročník 28; číslo 23; s. 7811
Hlavní autoři: Di Pietro Fernandes, Carolina, Santana, Lidiani Figueiredo, dos Santos, Jair Rosa, Fernandes, Dayane Stéphanie, Hiane, Priscila Aiko, Pott, Arnildo, Freitas, Karine de Cássia, Bogo, Danielle, do Nascimento, Valter Aragão, Filiú, Wander Fernando de Oliveira, Asato, Marcel Arakaki, Guimarães, Rita de Cássia Avellaneda
Médium: Journal Article
Jazyk:angličtina
Vydáno: Switzerland MDPI AG 28.11.2023
Témata:
Antioxidants
Cancer
Carbohydrates
Cocoa
Enzymes
Fatty acids
Functional foods
Grapes
Health aspects
Inflammation
Leaves
linoleic acid
Lipids
Metabolism
Obesity
Oxidative stress
phenolics
Phytochemicals
Phytosterols
plant oil
Prevention
Proteins
resveratrol
Seeds
therapeutic potential
Unsaturated fatty acids
Vitamins
Wines
Brazil
Europe
Western Europe
therapeutic potential
inflammation
linoleic acid
resveratrol
obesity
oxidative stress
plant oil
phenolics
ISSN:1420-3049, 1420-3049
On-line přístup:Získat plný text
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
Popis
Shrnutí:Vitis vinifera L. (grapevine) is a perennial plant of the Vitaceae family that is widely used to produce grapes and wines. Grape seed oil is rich in fatty acids such as linoleic acid (65–75%), vitamin E (50 mg), and phytosterols in addition to phenolic compounds, such as catechins (414 mg), epicatechins (130.4 mg), and gallic acid (77 µg), shows promise as a nutritional compound and is outstanding as a therapeutic substance with active properties for health, detected mainly by in vitro studies, as well as some in vivo studies. The benefits of consuming this oil include modulating the expression of antioxidant enzymes, anti-atherosclerotic and anti-inflammatory effects, and protection against oxidative cell damage and some types of cancer. However, experimental findings confirm that therapeutic functions remain scarce; thus, more studies are needed to determine the mechanisms of action involved in the indicated therapeutic qualities.
Bibliografie:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 14
ObjectType-Review-3
content type line 23
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules28237811