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The Role of Botanicals in Cardiovascular Health
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
Grapes, especially grape seeds, are a rich source of potent polyphenol antioxidants that may have a beneficial effect on numerous risk factors involved in the metabolic syndrome such as hyperlipidemia, hyperglycemia, and hypertension (Akaberi and Hosseinzadeh 2016). Grape seed oil is growing in popularity as a heart-healthy cooking oil. Some research shows that, compared to sunflower seed oil, grape seed oil modestly improves insulin resistance and reduces C-reactive protein in overweight/obese women (Irandoost et al. 2013). Preclinical research shows that grape seed extract (GSE) can reduce the development of obesity and its altered metabolic pathways by improving adipokine secretion and oxidative stress (Junsong et al. 2014). GSE also inhibits lipid digestion and absorption, which has a beneficial effect on lipids (Adisakwattana et al. 2010).
Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
A grape is a berry fruit of the vines (Vitis) originally from the Mediterranean region. There are a few thousand varieties of Vitis vinifera grapes; some of them have commercial values. Grape is eaten fresh or processed to make wine, jam, juice, jelly, raisins, grape seed extract, grape seed oil, and vinegar. Grape berries contain three major types of tissue: skin, flesh, and seeds (77–78). Grapes have high soluble healthy sugar, fiber, and water content. They are a rich source of vitamins: B1, B2, B5, B6, C, K, and minerals (calcium, magnesium, potassium) (77–78). Grape berries are very rich in potassium (78). Grapes also contain a variety of colored phenolic antioxidants such as anthocyanidins and resveratrol which are responsible for the color of purple grapes and red wines (72, 77–78). Grapes grow in clusters, and their colors vary from yellow, green, orange, pink to crimson, dark blue, and black. The darker the colors, the richer the grapes are in antioxidants.
Value-Added Products and Bioactive Compounds from Fruit Wastes
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Ranjay Kumar Thakur, Rahel Suchintita Das, Prashant K. Biswas, Mukesh Singh
The amount of phenolic compounds is higher in the seeds than the other parts of grapes and its concentration is about 10% in the pulp, 20% in the skin, and 70% in the seeds [30]. Grape seeds contain 8-15% of oils, mainly comprising of oleic and linoleic acids [39], which amounts to more than 89% of the total oil content [31]. Grape seed oil can be used as a functional ingredient to modify and formulate healthier food products in the meat industry. According to the studies by Ismail et al. [69], grape seed oil is neuroprotective, hepatoprotective, and can reduce cholesterol in the liver.
SIRT 3 was involved in Lycium barbarum seed oil protection testis from oxidative stress: in vitro and in vivo analyses
Published in Pharmaceutical Biology, 2021
Zhang-Jie Yang, Yu-Xin Wang, Shuai Zhao, Na Hu, Dong-Mei Chen, Hui-Ming Ma
Lycium barbarum L. (Solanaceae) is a traditional food and Chinese medicine that has nourished the liver and kidney (Tan et al. 2019) and has maintained fertility for thousands of years (Ren et al. 2019). Traditionally, Lycium barbarum seed oil (LBSO) is extracted from Lycium barbarum seeds, cultured in the northwest of China, and widely used as a functional food (Potterat 2010). Several studies have shown that grape seed oil delays senescence by attenuating oxidative (Harbeoui et al. 2019) and inflammatory responses (Millan-Linares et al. 2018). Other oils, such as rice bran oil (Lee et al. 2019), olive oil (Perrone et al. 2019), and sunflower oil (Navarro-Hortal et al. 2019), also achieve a similar effect in anti-ageing. Therefore, the present study investigated the active functions on the antioxidative stress of LBSO and showed the effects of L. barbarum on protecting individuals from ageing by antioxidation and anti-inflammation; however, the active components of L. barbarum are yet elusive (Gao et al. 2017). Thus, this study investigated the effect of LBSO on antioxidative stress and illuminated the potential mechanism that might activate SIRT3.
Tier-based skin irritation testing of hair cleansing conditioners and their constituents
Published in Cutaneous and Ocular Toxicology, 2019
Ernest S. Fung, Rachel M. Novick, Derek A. Drechsel, Kevin M. Towle, Dennis J. Paustenbach, Andrew D. Monnot
In the tier one in silico screening test, behentrimonium methosulphate, behentrimonium chloride, benzyl salicylate, cetrimonium diacetate, dicetyldimonium chloride, hexyl cinnamal, hydroxyisohexyl 3-cyclohexene carboxaldehyde (HICC), tocopherol, and vitis vinifera (grape) seed oil received structural alerts for skin irritation. It is important to note that in silico analyses do not consider the concentration of ingredients in the final product when predicting the risk of skin irritation. There is evidence in the literature that some of these compounds or similar compounds may be irritants at certain concentrations. For example, some studies on cetrimonium chloride have indicated that it may be an irritant at concentrations above 1%9. In addition, the SCCS concluded that the “at higher exposures, [HICC] may have some irritant potential for skin…, [however] under conditions of actual use, no irritant effect is to be expected”10, p. 45. A RIFM analysis reported that benzyl salicylate was “essentially non-irritating” at concentrations in cosmetic products likely encountered by consumers11, p. S341. Furthermore, the CIR expert panel concluded that trimoniums, tocopherol, and vitis vinifera (grape) seed oil were widely used in personal care products and were safe to use in the present practices of use and concentration9,12,13. No experimental data were available regarding the skin irritation potential of dicetyldimonium chloride or hexyl cinnamal in the reviewed literature.
Fatty acid metabolism in the host and commensal bacteria for the control of intestinal immune responses and diseases
Published in Gut Microbes, 2020
Koji Hosomi, Hiroshi Kiyono, Jun Kunisawa
Omega 3 (ω3) and ω6 fatty acids are unsaturated fatty acids that are known as essential fatty acids because mammals (including humans) cannot synthesize them in the body and they must be obtained from the diet. The balance of dietary intake of ω3 and ω6 is involved in the maintenance of host immunological homeostasis; disturbance of the balance increases risk of allergic and inflammatory diseases.28 Among commonly consumed dietary oils, soybean oil, grape seed oil, corn oil, and cottonseed oil contain a large amount of linoleic acid, which is an ω6 fatty acid. Linoleic acid is endogenously metabolized to arachidonic acid, which is converted to fatty acid metabolites including prostaglandin and leukotriene.6,7 In contrast, α-linolenic acid, an ω3 fatty acid, is abundant in linseed oil and perilla oil and is endogenously metabolized to EPA and DHA. It is known that ω3 fatty acids have anti-inflammatory and cardiovascular protective effects.29,30 For example, the Inuit people, an aboriginal people who live in icy and snowy areas including northern Canada and consume fish and seals which contain many ω3 fatty acids, show a low mortality rate associated with heart disease compared to Danish people, who share the same genetic background with the Inuit.31 In comparison, Japanese people tend to overconsume ω6 fatty acids. Because excessive intake of linoleic acid (an ω6 fatty acid) has been suggested to increase the risk of allergy and inflammation, this fatty acid dietary habit is considered to be a potential cause of the recent increase in immune diseases, such as food allergy and pollinosis, in Japan.