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Healthy Effects of Bioactive Metabolites from Vitis vinifera L. Grapes: A Review
Abstract and Figures
Grape is one of the main fruits produced worldwide being Vitis vinifera L. the most
cultivated specie. Approximately 71 % of the grape production is used in winemaking, while 27 %
in direct consumption as table grapes and 2 % as dried fruits. Epidemiological studies have
associated the consumption of grapes, grape juice and wine with a wide variety of healthpromoting
effects, particularly the reduced risk of cardiovascular diseases (CVDs), type-2
diabetes, certain types of cancers, and other chronic complications. The beneficial effects of grape
and grape-derived food products are believed to be related to a variety of bioactive components,
namely, phenolic acids, flavonols, flavanones, flavonoids, flavon-3-ols, anthocyanins,
procyanidins, sesquiterpenoids, monoterpenoids, and also C13 norisoprenoids. These bioactive
components are present mainly in grape skins and seeds and arise from different metabolic
pathways, namely acetyl-CoA and shikimic acids, via the intermediates mevalonate and aromatic
amino acids, respectively. In turn, C13 norisoprenoids derived from carotenoid oxidation. Most of
these compounds have strong antioxidant and anti-inflammatory properties and some of them
were already shown to be involved in different aspects of cell homeostasis. In vivo study using
different cancer cell lines reported that quercetin-3-glucoside, one of the major phenolic
compounds of grape skins, presented notable growth inhibitory effects in colon, breast,
hepatocellular and lung cancer cells. Malvidin-3-glucoside has pointed to other health benefits,
such as reduction of the incidence of CVDs, through the inhibition of the oxidation of human lowdensity
lipoproteins.
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... Numerous studies have shown that daily intake of fruits and vegetables can effectively prevent chronic diseases, such as cardiovascular disease, cancer, and diabetes, due to the presence of fiber, minerals, vitamins (vitamins C and E), and phytochemical compounds (including phenolic acids, flavonoids, and anthocyanins) [3]. In addition, studies have shown that grapes contain a variety of vitamins, carotenoids, and polyphenols, which are an important source of health-promoting compounds for humans [4][5][6]. Common intermediate phenolic compounds in grapes include anthocyanins, stilbenes, flavan-3-ol, and tannins [7]. Anthocyanins have certain antioxidant activities preventing diseases, including cardiovascular diseases and cancer [8]. ...
... The content of cis-(trans-) rose oxide, 4-terpinene, β-terpinene, and hotrienol were lower; because of their very low odor thresholds, linalool and geraniol are generally considered to be the two major flavor contributors to Muscat [15]. Recent studies have shown that monoterpenes play a role in the prevention and treatment of various diseases, including cancer [5]. In particular, linalool is an antioxidant, anti-inflammatory, and cardiovascular stimulant [5,33], and geraniol can inhibit the growth of HEPG2 human hepatoma cells [17,34]. ...
... Recent studies have shown that monoterpenes play a role in the prevention and treatment of various diseases, including cancer [5]. In particular, linalool is an antioxidant, anti-inflammatory, and cardiovascular stimulant [5,33], and geraniol can inhibit the growth of HEPG2 human hepatoma cells [17,34]. ...
The basic physical and chemical qualities, nutrition, aroma components, and sensory evaluation of 17 varieties of table grapes were studied. The quality evaluation system of different table grape varieties was preliminarily determined. Our results show that the soluble solid content in Ruby Seedless was 21.17%, which was higher than that of other varieties. The black varieties Aishenmeigui and Sweet Sapphire had the highest total phenol content. Aishenmeigui had high levels of tannin and vitamin C. In addition, the aroma contents in Meixiangbao, Ruby Seedless, and Shine-Muscat were higher than those in other varieties. Manicure Finger and Ruby Seedless had higher levels of C6 compounds. Moreover, the “Kyoho” series of grape Meixiangbao, Sunmmer Black, Jumeigui, Hutai 8 hao, and Black Beet were high in ester content, while Muscat varieties, including Zaoheibao, Aishenmeigui, Jumeigui, and Shine-Muscat were rich in terpene substances. Ruby Seedless, Shine-Muscat, and Heibaladuo had higher comprehensive scores in sensory evaluation. Hence, the comprehensive quality of Shine-Muscat, Ruby Seedless, and Aishenmeigui was better. These results may serve as references for determining the quality differences between table grape varieties.
... 4 Grape seeds are rich in biologically active compounds, including phenolic compounds known for their antioxidant, anti-inflammatory, and anticancer properties. [5][6][7][8][9] These compounds are of great interest due to their potential applications in the pharmaceutical and cosmetic industries. 10 Certain polyphenols have demonstrated pharmacological benefits in breast cancer treatment, including their ability to inhibit the aromatase enzyme involved in estrogen biosynthesis among the diverse phenolic compounds in grapederived materials. ...
... These practices are known to influence the development and concentration of flavour compounds within the grape berry during and after ripening and throughout processing and organoleptic quality of the wine [4][5][6][7]. The grapevine species Vitis vinifera has between 5000 and 10,000 different varieties; however, only a fraction of the varieties have commercial significance for wine and table grape production [8,9]. Though each grape variety has its unique characteristics, the wine producer has the ability to utilise agricultural practices and winemaking technologies to influence the chemical composition of the grape berry and the organoleptic profiles of the wines [1,2,10]. ...
Highlights
Pre-fermentative cryogenic treatments as a tool to increase the varietal thiol levels in Sauvignon blanc and Chenin blanc wines.
Cryogenic pre treatment technologies as an innovative method for wine production.
Abstract
Low-temperature treatments preceding alcoholic fermentation are becoming increasingly popular and have been used in winemaking as a tool to improve wine colour, aroma, and quality. Additionally, the pre-fermentative treatment of grapes with cryogenic agents protects the grape juice (must) from oxidation by reducing the diffusion of atmospheric oxygen into the liquid phase during the winemaking process. Resultant wines were reported to have enhanced varietal aromas, increased complexity, and higher thiol levels. Indications are that increased contact time between skin and juice improves the extraction of the compounds and/or precursors. Recently, there has been considerable interest in the production of wines with enhanced varietal aromas and improved quality by applying innovative winemaking technologies. This review aims to provide an overview of the aroma and organoleptic quality of Sauvignon blanc and Chenin blanc wines produced from grapes that were subjected to pre-fermentative cryogenic treatments including the impact aroma compounds, i.e., volatile thiols and methoxypyrazines.
... Monoterpenes like sabinene, β-myrcene and p-cymene contribute to the "carrot top" aroma whereas sesquiterpenes like β-caryophyllene and α-humulene contribute to the "spicy" and "woody" note (Keilwagen et al., 2017). Some studies have also shown that monoterpenes have various pharmacological properties and may be helpful in the prevention of several cancers (Perestrelo et al., 2014). ...
In this study, the main primary and secondary metabolites were analyzed in various parts of two orange carrots. Results clearly indicate levels vary considerably between tissues and sections, and also highlight the importance of adopting standardized sampling methods when determining quality attributes in carrot. Peel was richer in citric acid, γ-tocopherol, 6-methoxymellein, falcarindiol, and most polyphenols and terpenes than other tissues, and poorer in sugars, α-tocopherol and falcarinol. Phloem was richer in falcarindiol acetate, but poorer in malic acid. Contrary to α- and β-carotene, lutein was mainly localized in xylem. Sucrose, carotenoids, α-tocopherol and falcarindiol acetate significantly decreased from the top sections of tissues to the bottom ones. Citric acid, 6-methoxymellein, falcarindiol and most terpenes showed similar trends in peel. In contrast, reducing sugars showed an increasing profile in tissues with highest levels in the bottom sections. Most polyphenols showed similar patterns in peel, and malic acid in phloem. Falcarinol contents decreased from the top sections of phloem to the bottom ones but increased in xylem. No clear trend was observed for γ-tocopherol and ascorbic acid.
A decline of various grapevines (Vitis vinifera L.) associated with root rot symptoms was observed during a field survey conducted from January to March 2024 in vineyards in the Jaffna district, Northern Province, Sri Lanka. Despite the significance of identifying the causative agents for effective disease management, no prior reports exist on the pathogens responsible for grapevine root rot in Sri Lanka. In this study, based on morphological characterization, we identified Fusarium sp. and Lasiodiplodia sp. as potential causal agents of grapevine root rot. Koch's postulates were confirmed by the successful re-isolation of both pathogens from healthy plants inoculated with the conidial suspensions under controlled conditions. To the best of our knowledge, this is the first report of Fusarium sp. and Lasiodiplodia sp. causing grapevine root rot in Sri Lanka. This study highlights the need for species-level identification using molecular data and lays the foundation for future research aimed at developing sustainable disease management strategies.
Red grapes are rich in phytochemicals such as phenolics and flavonoids, which are strongly correlated with their antioxidant activity. Thus, grapes as-harvested and grape extracts, especially those obtained from their seeds and pulp, have been reported to have health benefits, and accordingly, grapes and their derivatives are considered potential functional food ingredients. The total phenolic content, total flavonoid content, and the antioxidant activity of skin, pulp, and seeds of four grape varieties grown both in conventional and organic vineyards were examined in this study. Phytochemical characteristics of one native Romanian variety, Feteasca Neagra, were compared with data measured for three red grape varieties more commonly cultivated worldwide (Merlot, Pinot Noir, and Muscat Hamburg). It was found that the seeds of the Pinot Noir variety grown in an organic system contained the highest total phenolics of 169.53 ± 7.32 mg gallic acid equivalents/g and the highest total flavonoid content of 388.25 ± 10.72 mg quercetin equivalents/g, values corresponding to high antioxidant activity (312.84 ± 12.81 mg ascorbic acid equivalents/g). The total flavonoid content in the hydroalcoholic extracts obtained from seeds of Pinot Noir (organic vineyard) was around 24.5-fold higher than that of the skin of Pinot Noir (conventional vineyard). Experiments showed that seeds of all four tested grape varieties are good sources of total flavonoids, not only of total phenolics. When referring to the organic vineyard, the skin and pulp grapes showed good results for the total phenolic content. The antioxidant activities of the hydroalcoholic extracts were well-correlated with the total phenolic content and total flavonoid content. Lower values of these parameters were found for extracts obtained from skin and pulp than for those obtained from seeds of the same grape variety regardless of the culture management system (organic/conventional). Data mining techniques such as regression analysis, principal component analysis, and clustering analysis were applied to establish the potential correlation between the phytochemical content and the antioxidant activities of the red grapes on the one hand, and grape variety, anatomical parts, and vineyard type (organic/conventional) on the other hand.
Grapes occupy an important position in the human diet, providing both macronutrients, such as saccharides, and micronutrients indispensable for growth and development, such as vitamins and minerals. Grapes contain both enzymatic and non-enzymatic (nutritional) antioxidants, such as ascorbic acid and bioflavones. High amounts of these valuable compounds are removed through processing, if the skin and the seeds are separated from the pulp. Around 30% of the total quantity of vinified grapes corresponds to wine by-products that represent around 20 million tons. During the vinification process, a large amount of grape pomace is generated with valuable recovery because it constitutes an important source of value-added products such as phenolic compounds, mainly flavonoids, phenolic acids, and stilbenes. Removing wine industry by-products like grape pomace is a suitable strategy for recovering bioactive compounds (mainly polyphenols) and reducing the environmental impact of this industrial waste. Located at the intersection of the bioeconomy and the circular economy, the circular bioeconomy refers to maintaining the value of the biological resources in economy for as long as possible, with minimizing the waste production. Recovery and utilization of pomace from grape process favors closing the loop to ensure the abovementioned circularity. The experimental screening performed was designed to assess several indices of the polyphenolic composition of several grape by-products (pomace, steams, and skin and seeds mixture), such as total polyphenolic content, total flavonoid content, and their antioxidant activity, for two white grape Romanian varieties (i.e., Fetească Albă and Tămâioasă Românească).
The research was conducted to determine the effects of pretreatment solutions on drying yield, raisin weight, drying time, soluble solids content (SSC), titratable acidity, pH, total phenolics, total flavonoids, and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric reducing-antioxidant power [FRAP] assays) of the local grape varieties (‘Bilbizeki’, ‘Raşe kewnar’, ‘Kerküş’) grown in Şırnak province in Türkiye. The study determined three different applications for grape drying: drying in sun (control), dipping in water with wood ash + 2.5% olive oil (AWI), and dipping in 5% potassium carbonate + 1.5% olive oil (PSI). It was determined that the raisin belonging to the control application had higher raisin weight than the raisin undergoing AWI application. Significantly, the control application had higher drying yield and drying rate in all grape varieties compared to PSI application. SSC and pH values of drying applications were found to be similar in all grape varieties. However, significantly higher acidity was obtained from the raisin of AWI only in ‘Bilbizeki’ and from the raisin of AWI and PSI in ‘Raşe kewnar’ compared to the raisin of the control application. In ‘Raşe kewnar’ and ‘Kerküş’ grapes, raisin undergoing PSI application showed significantly higher total phenolics, flavonoids, and antioxidant activity (according to FRAP) than raisin undergoing both control and AWI applications. It was determined that the total flavonoids and DPPH antioxidant activity of ‘Bilbizeki’ raisin obtained from the PSI and AWI applications were significantly higher than those dried by the control application. As a result, the effects of pretreatment solutions on drying time, drying yield, and bioactive compounds have been revealed by research. In conclusion, PSI can be recommended as a pretreatment solution to preserve bioactive compounds that are important for human health and accelerate drying time.
Objective
This systematic review and meta-analysis were aimed to determine the effects of grape products on liver enzymes in adults.
Methods
Databases including PubMed/Medline, Cochrane Library, ISI Web of Science, and Scopus were searched up to February 2021. Randomized clinical trials (RCTs) investigating the effect of grape products on serum concentrations of liver enzymes were included. Data were pooled using the random-effects model and weighted mean difference (WMD) was considered as the summary effect size.
Results
Eight RCTs enrolling 291 participants met the inclusion criteria for this meta-analysis. The overall effect illustrated no significant change in serum levels of alanine aminotransferase (ALT) (WMD: -2.04; 95% CI: -5.50 to 1.42; P=0.24; I²=72.5%), and aspartate aminotransferase (AST) (WMD: -1.40; 95% CI: -3.80 to 0.99; P=0.25; I²=76.0%) in intervention group compared with the control group. Subgroup analyses revealed that the effect of grape products on ALT (WMD: -4.97; 95% CI: -8.73 to -1.21; P=0.01) and AST (WMD: -2.89; 95% CI: -5.69 to -0.08; P=0.04) levels was significant when the intervention period was equal or more than 12 weeks.
Conclusion
Overall, grape products had no significant effect on liver enzymes in adults. However, due to the low number of included studies, these findings must be interpreted with great caution. Larger, well-designed RCTs are still needed to further evaluate the capacity of the grape products as a complementary treatment to improve liver enzymes.
A new and distinct variety of grapevine denominated ‘Iniagrape-one’ which is characterized by its midseason ripening. Its fruit is attractive blue-black, with seed rudiments, broad ellipsoid-narrow ellipsoid fruit shape, difficult berry separation from pedicel, firm texture with very good particular flavor because its acidity and sugars-acid ratio. The clusters are large in size, conical and medium density. Good productive capacity and keeping and shipping quality.
Abstract Volatile organic compounds are vital to wine quality, determining their aroma and varietal characteristics. Which are present, and in what quantity, depends on the cultivar, the situation and soil of the vineyard, weather, cultivation methods, and winemaking practices. Here we review the literature on the development of wine aroma compounds in grapes, and how it is affected by the above-named factors. Increasing understanding of these processes at the molecular level will aid vine growers in the optimal selection of harvest dates and other decisions favouring the consistent production of balanced, flavourful berries.
Background: Carotenoids have numerous biological properties that may underpin a role for them as chemopreventive agents. However, except for β-carotene, little is known about how dietary carotenoids are associated with common cancers, including colon cancer.
Objective: The objective of this study was to evaluate associations between dietary α-carotene, β-carotene, lycopene, lutein, zeaxanthin, and β-cryptoxanthin and the risk of colon cancer.
Design: Data were collected from 1993 case subjects with first primary incident adenocarcinoma of the colon and from 2410 population-based control subjects. Dietary data were collected from a detailed diet-history questionnaire and nutrient values for dietary carotenoids were obtained from the US Department of Agriculture–Nutrition Coordinating Center carotenoid database (1998 updated version).
Results: Lutein was inversely associated with colon cancer in both men and women [odds ratio (OR) for upper quintile of intake relative to lowest quintile of intake: 0.83; 95% CI: 0.66, 1.04; P = 0.04 for linear trend]. The greatest inverse association was observed among subjects in whom colon cancer was diagnosed when they were young (OR: 0.66; 95% CI: 0.48, 0.92; P = 0.02 for linear trend) and among those with tumors located in the proximal segment of the colon (OR: 0.65; 95% CI: 0.51, 0.91; P < 0.01 for linear trend). The associations with other carotenoids were unremarkable.
Conclusion: The major dietary sources of lutein in subjects with colon cancer and in control subjects were spinach, broccoli, lettuce, tomatoes, oranges and orange juice, carrots, celery, and greens. These data suggest that incorporating these foods into the diet may help reduce the risk of developing colon cancer.
This work presents a definitive interpretation of the current status of and future trends in natural products-a dynamic field at the intersection of chemistry and biology concerned with isolation, identification, structure elucidation, and chemical characteristics of naturally occurring compounds such as pheromones, carbohydrates, nucleic acids, and enzymes. With more than 1,800 color figures, Comprehensive Natural Products II features 100% new material and complements rather than replaces the original work (1999).
Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases is emerging. Bioavailability differs greatly from one polyphenol to another, so that the most abundant polyphenols in our diet are not necessarily those leading to the highest concentrations of active metabolites in target tissues. Mean values for the maximal plasma concentration, the time to reach the maximal plasma concentration, the area under the plasma concentration-time curve, the elimination half-life, and the relative urinary excretion were calculated for 18 major polyphenols. We used data from 97 studies that investigated the kinetics and extent of polyphenol absorption among adults, after ingestion of a single dose of polyphenol provided as pure compound, plant extract, or whole food/beverage. The metabolites present in blood, resulting from digestive and hepatic activity, usually differ from the native compounds. The nature of the known metabolites is described when data are available. The plasma concentrations of total metabolites ranged from 0 to 4 mumol/L with an intake of 50 mg aglycone equivalents, and the relative urinary excretion ranged from 0.3% to 43% of the ingested dose, depending on the polyphenol. Gallic acid and isoflavones are the most well-absorbed polyphenols, followed by catechins, flavanones, and quercetin glucosides, but with different kinetics. The least well-absorbed polyphenols are the proanthocyanidins, the galloylated tea catechins, and the anthocyanins. Data are still too limited for assessment of hydroxycinnamic acids and other polyphenols. These data may be useful for the design and interpretation of intervention studies investigating the health effects of polyphenols.
Polyphenols are secondary metabolites of plants with over 8000 structural variants and comprise of a wide range of substances having aromatic ring(s) bearing one or more hydroxyl moieties (Table 6.1). Chemically, polyphenols may vary from a simple molecule, such as phenolic acid, to highly polymerized compounds, such as tannins [3]. The most widely distributed group of plant phenolics are flavonoids having a general structure as that of diphenylpropanes, consisting of two aromatic rings linked through three carbon atoms that usually form an oxygenated heterocycle [3]. Figure 6.1 shows the basic structure and the system used for the carbon numbering of a flavonoid nucleus and the structures of some important polyphenols and their structural relationship with steroids. The flavonoids subclasses include flavonols, flavones, flavanols, isoflavones, anthocyanins, and flavanones (Table 6.2). When glycosylated, flavonoids become more water-soluble and lose their reactivity toward free radicals. Considering the large number of polyphenolic compounds present in dietary sources, this chapter will focus on the better known and most studied polyphenols such as resveratrol, curcumin, and catechins. Minor sections on the absorption, metabolism, and bioavailability of polyphenols have also been considered as these aspects of polyphenols are still to be fully deciphered and proper understanding of these phenomena will provide new insights for designing new strategies to develop polyphenol-based therapies for chronic inflammation.
Methods for the measurement of the minimum inhibitory concentration (MIC) of antibacterial agents have been developed for water-soluble substances and require adaptation for use with water-insoluble essential oils. This paper reports a standardized agar dilution MIC method, using 0.5% v/v Tween 20 as a dispersant, which provides a reliable and reproducible technique. The method was tested using two Melaleuca alternifolia oil samples with two different levels of terpinen-4-ol (37% and 45% v/v). The MIC values of the tea tree oil samples against a wide selection of bacteria, moulds and yeast are reported.
For Abstract see ChemInform Abstract in Full Text.