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Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species

AutorSri Harsha, P. S. C.; Mesías, Marta ; Lavelli, V.; Morales, F. J.
Palabras claveTrapping
Dicarbonyl compounds
Grape skin
Fecha de publicación23-mar-2015
EditorJohn Wiley & Sons
CitaciónJournal of the Science of Food and Agriculture
ResumenBACKGROUND Clinical evidence supports the relationship between carbonyl stress and type II diabetes and its related pathologies. Methylglyoxal (MGO) is the major dicarbonyl compound involved in carbonyl stress. Efforts are therefore being made to find dietary compounds from natural sources that could exert an MGO trapping response. RESULTS The in vitro MGO trapping capacity of six red and seven white grape skin extracts (GSE) obtained from winemaking by-products was investigated. Methanolic GSE exhibited a promising MGO trapping capacity that was higher in red GSE (IC50 2.8 mg mL−1) when compared with white GSE (IC50 3.2 mg mL−1). The trapping ability for red GSE correlated significantly with total phenolic content and antioxidant capacity. However, no correlations were observed for white GSE, which suggests that other compounds were involved in the trapping activity. CONCLUSION GSE may be considered a natural source of carbonyl stress inhibitors, thus opening up its possible utilization as a nutraceutical ingredient. Further investigations are required to understand the mechanism involved in the carbonyl trapping ability of red and white grape skin samples and their relationship with glycation. © 2015 Society of Chemical Industry.
Versión del editorhttp://dx.doi.org/10.1002/jsfa.7137
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