Nutraceutical Potential of Grape ( Vitis vinifera L.) Seed Oil in Oxidative Stress, Inflammation, Obesity and Metabolic Alterations.
Carolina Di Pietro FernandesLidiani Figueiredo SantanaJair Rosa Dos SantosDayane Stéphanie FernandesPriscila Aiko HianeArnildo PottKarine de Cássia FreitasDanielle BogoValter Aragão do NascimentoWander Fernando de Oliveira FiliúMarcel Arakaki AsatoRita de Cássia Avellaneda GuimarãesPublished in: Molecules (Basel, Switzerland) (2023)
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.
Keyphrases
- oxidative stress
- fatty acid
- case control
- public health
- metabolic syndrome
- type diabetes
- healthcare
- insulin resistance
- diabetic rats
- papillary thyroid
- ischemia reperfusion injury
- signaling pathway
- induced apoptosis
- physical activity
- cell therapy
- machine learning
- human health
- risk assessment
- health information
- binding protein
- climate change
- squamous cell
- high fat diet induced
- lymph node metastasis