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Metabolism of Grape Seed Polyphenol in the Rat
Journal of Agricultural and Food Chemistry, 2003The metabolism of grape seed polyphenol (GSP) has been investigated in rats by high-performance liquid chromatography analysis of the serum and urinary concentrations of the GSP metabolites (+)-catechin (CT), (-)-epicatechin (EC), 3'-O-methyl-(+)-catechin, and 3'-O-methyl-(-)-epicatechin.
Yumiko, Nakamura, Yasuhide, Tonogai
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Characterization of proanthocyanidins from grape seeds
Fitoterapia, 2000Leucoselect (grape seed selected proanthocyanidins) was analyzed. HPLC thermospray mass spectrometry (TSP-MS) allowed the detection of monomeric flavan-3-ols and dimeric proanthocyanidins. Fractionation over Sephadex LH-20 resin and analysis of the isolated fractions by gel permeation chromatography (GPC) and electrospray mass spectrometry (ESI-MS) led
B, Gabetta +6 more
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Improving the quality of grape seed oil by maceration with grinded fresh grape seeds
European Journal of Lipid Science and Technology, 2011AbstractSamples of refined grape seed oil macerated with grinded fresh grape seeds were analyzed in order to study the consumers' preferences for the new oil characteristics provided by the maceration. Physical and chemical parameters have also been analyzed to study whether they remain unchanged during this process.
José E. Pardo +4 more
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A child with anaphylaxis to grapes without reaction to grape seed oil
Allergy, 2010We study the case of a child with anaphylaxis to grapes without reaction to grape seed oil. The child presented no skin reaction and the mother reported no adverse effects associated with the use of this bath oil. Because the lack of adverse effects could be due to both dilution and transient contact of the bath oil a patch test with immediate (after ...
F. Cardinale +4 more
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Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes
Journal of Agricultural and Food Chemistry, 2009In this study, the grape skin and seed proanthocyanidin profiles from Monastrell x Syrah grape (Vitis vinifera L.) crosses were determined. Concentration and compositional information in extracts was determined by reversed-phase HPLC after acid-catalyzed cleavage in the presence of excess phloroglucinol. In general, the proanthocyanidin compositions of
Alberto, Hernández-Jiménez +3 more
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Interactions of Grape Seed Tannins with Salivary Proteins
Journal of Agricultural and Food Chemistry, 1998To evaluate the amount and type of condensed tannins binding salivary proteins, which are supposed to be involved in astringent sensation, model systems allowing further analyses of proteins and condensed tannins were developed. The precipitates formed after addition of grape seed tannins to salivary proteins indicate that a binding interaction occurs.
Manchado-Sarni, Pascale +2 more
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