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Effect of concentrated red grape juice consumption on serum antioxidant capacity and low-density lipoprotein oxidation.
Ann Nutr Metab. 1997; 41(6):353-7.AN

Abstract

This study examines whether the beneficial antioxidant effects of red wine can be reproduced by nonalcoholic red grape juice concentrate. Seven subjects consumed 125 ml concentrate daily for 7 days. Following first ingestion there was a rise in serum total antioxidant capacity (TAC) from 441 to 478 mumol/l at 60 min (p < 0.005). On day 8, TAC was 50 mumol/l higher than at baseline (p < 0.05). There was reduced susceptibility of low-density lipoprotein (LDL) to oxidation. Red grape juice concentrate ingestion results in increased serum antioxidant capacity and protection of LDL from oxidation and thus nonalcoholic red grape extract may have similar beneficial effects to red wine.

Authors+Show Affiliations

Department of Chemical Pathology, Bristol Royal Infirmary, UK. a.p.day@bris.ac.ukNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

9491190

Citation

Day, A P., et al. "Effect of Concentrated Red Grape Juice Consumption On Serum Antioxidant Capacity and Low-density Lipoprotein Oxidation." Annals of Nutrition & Metabolism, vol. 41, no. 6, 1997, pp. 353-7.
Day AP, Kemp HJ, Bolton C, et al. Effect of concentrated red grape juice consumption on serum antioxidant capacity and low-density lipoprotein oxidation. Ann Nutr Metab. 1997;41(6):353-7.
Day, A. P., Kemp, H. J., Bolton, C., Hartog, M., & Stansbie, D. (1997). Effect of concentrated red grape juice consumption on serum antioxidant capacity and low-density lipoprotein oxidation. Annals of Nutrition & Metabolism, 41(6), 353-7.
Day AP, et al. Effect of Concentrated Red Grape Juice Consumption On Serum Antioxidant Capacity and Low-density Lipoprotein Oxidation. Ann Nutr Metab. 1997;41(6):353-7. PubMed PMID: 9491190.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of concentrated red grape juice consumption on serum antioxidant capacity and low-density lipoprotein oxidation. AU - Day,A P, AU - Kemp,H J, AU - Bolton,C, AU - Hartog,M, AU - Stansbie,D, PY - 1997/1/1/pubmed PY - 1998/3/10/medline PY - 1997/1/1/entrez SP - 353 EP - 7 JF - Annals of nutrition & metabolism JO - Ann Nutr Metab VL - 41 IS - 6 N2 - This study examines whether the beneficial antioxidant effects of red wine can be reproduced by nonalcoholic red grape juice concentrate. Seven subjects consumed 125 ml concentrate daily for 7 days. Following first ingestion there was a rise in serum total antioxidant capacity (TAC) from 441 to 478 mumol/l at 60 min (p < 0.005). On day 8, TAC was 50 mumol/l higher than at baseline (p < 0.05). There was reduced susceptibility of low-density lipoprotein (LDL) to oxidation. Red grape juice concentrate ingestion results in increased serum antioxidant capacity and protection of LDL from oxidation and thus nonalcoholic red grape extract may have similar beneficial effects to red wine. SN - 0250-6807 UR - https://www.unboundmedicine.com/medline/citation/9491190/Effect_of_concentrated_red_grape_juice_consumption_on_serum_antioxidant_capacity_and_low_density_lipoprotein_oxidation_ L2 - https://www.karger.com?DOI=10.1159/000178006 DB - PRIME DP - Unbound Medicine ER -