Grape Seeds: Nutrient Content, Antioxidant Properties and Health Benefits

José Manuel Lorenzo Rodriguez and Daniel Franco Ruiz (Editors)
University of Vigo, Vigo, Spain

Series: Nutrition and Diet Research Progress
BISAC: HEA017000

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$210.00

Volume 10

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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This book reviews the role of bioactive compounds in grape seed and their beneficial effects. Among the 11 chapters, the authors also discuss the composition, biological activity, and potential applications of grape seeds in the food industry and the health effects of grape seed extracts. As in other matrices, the presence of bioactive molecules in grape seed is related to several factors like grape varieties, climatic and soil conditions, vinification processes, winemaking procedures, extraction techniques and finally evaluation protocols. Chapter 1 addresses the extraction methodologies to obtain biomolecules of interest from grape seed, from the conventional to the most innovative. Chapter 2 discusses the most important and used methods to evaluate the antioxidant capacity of grape seed.

Chapter 3 is focused on how flavonoids could modulate the body homeostasis acting directly on the gastrointestinal tract, explaining their effects on obesity-related pathologies. Chapter 4, using liquid chromatographic and mass detection techniques, centers on flavanols, one of the most important types of polyphenols occurring in grape seed. Chapter 5 complements Chapter 2 in evaluating total antioxidant capacity considering that antioxidant activity is usually due to different antioxidants present in grape seed. Chapter 6 studies the effects of polyphenolic extracts in arterial hypertension and oxidative stress via glutathione-peroxidase. Chapter 7 revises the antioxidant properties of grape seed in the conservation of different meat products and dose effect to increasing the shelf life of these products.

Chapter 8 shows the potential application of developing new products with healthier characteristics to garner greater consumer acceptance using grape seed in their formulations. Chapter 9 provides a review of the composition and nutritional value of the majority compounds (fatty acid, amino acid and mineral profile), showing the potential application of the use of grape seed as a food supplement to improve the human diet. Chapter 10 indicates the potent antimicrobial activity of grape seed extract against many different microorganisms due to the presence of flavan-3-ols, inhibiting their growth, and potential applications in the food or pharmaceutical industries or even in the medical field. Chapter 11 is focused on the potential use of bioactive compounds in grape seed extract as a remedy against lipid oxidation of meat products.

Preface

Chapter 1
Extraction of Antioxidants from Grape Seeds
(Moure, A., Falqué, E. and Domínguez, H., Departamento de Enxeñaría Química, Universidade de Vigo, Spain, and others)

Chapter 2
Antioxidant/Pro-Oxidant Action of Polyphenols from Grape Seeds
(L. M. Palade and V. S. Chedea, National Institute for Research and Development in Animal Biology and Nutrition Balotesti, Ilfov, Romania)

Chapter 3
Flavonoids Interaction with Gastrointestinal Tract: Modulation of Enteroendocrine System, Intestinal Permeability and Metabolic Endotoxemia
(X. Terra, M. T. Blay, M. Pinent and A. Ardévol, MoBioFood Research Group. Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain)

Chapter 4
LC-ESI-FTICR-MS Analysis of Flavan-3-Ols in Seeds of Grape Pomace
(I. Rockenbach, B. Santiago-Schübel, B. Thiele and R. Fett, Department of Food Technology, Federal University of Paraíba, Paraíba, Brazil, and others)

Chapter 5
Methods to Evaluate Antioxidant Properties of Grape Seeds
(M. L. González-SanJosé, M.D. Rivero-Pérez and P. Muñiz-Rodríguez, Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain)

Chapter 6
Modulation Effects of Polyphenolic Extracts in Experimental Arterial Hypertension
(Ciocoiu, M., Badescu, M. and Badescu, L., Department of Pathophysiology, Department of Cell and Molecular Biology, University of Medicine and Pharmacy “Gr. T. Popa” Iasi, Romania)

Chapter 7
The Use of Grape Seed Extract on Meat Products: A Review
(Daniel Franco, Javier Carballo and José M. Lorenzo, Centro Tecnológico de la Carne de Galicia, San Cibrao das Viñas, Ourense, Spain, and others)

Chapter 8
The Science of Grape Seeds Applied to Health Food Development
(C. J. Contreras-Castillo, J. P. Cruz-Tirado and L. Din Shirahigue, Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, Departamento de Agroindústria, Alimentos e Nutrição, São Paulo, Brazil, and others)

Chapter 9
Grape Seeds (Vitis Vinifera) and Their Nutritional Value
(M. Rubilar, C. Burgos-Díaz and J. M. Lorenzo, Department of Chemical Engineering, Universidad de La Frontera, Temuco, Chile, and others)

Chapter 10
Antimicrobial and Antiviral Activities of Grape Seed Extracts
(G. Pasqua, and G. Simonetti, Department of Environmental Biology, Sapienza Università di Roma, Rome, Italy, and others)
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Chapter 11
Grape Extracts: Antioxidant Properties in Meat Product
(G. Nieto and G. Ros, Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo, Murcia, Spain)

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