Resveratrol and Grape Seed
This page intends to be a space where you can find more information about the scientific studies and research tests proving the benefits from the use of the ingredients present in SOLEIL, this page is only for educational purposes, not expecting to promote our product. SOLEIL is a dietary supplement, that is, it’s not intended to treat, prevent, cure or mitigate any disease or any symptom. It’s important to mention that discussion, results and conclusions from each study may not be supported by all scientists or no other researcher, sometimes there are opposition to the extension from benefits of that particular ingredient.
In the text below you can find more information about the scientific studies that serve as background support to the benefits from the Resveratrol and Grape Seed usage.
CLINICAL RESEARCH PUBLICATIONS
Resveratrol potentiates grape seed extract induced human colon cancer cell apoptosis
ABSTRACT Colon cancer is the third leading cause of cancer deaths in men and women. Grape seed extract (GSE) and resveratrol (RSV) are potent chemopreventive agents against colon cancer both in vitro and in vivo, at relatively high concentrations. We hypothesized that RSV and GSE may act in concert with each other in potentiating their anti-cancer properties at sub-optimal doses, because they occur as complex mixtures in grapes. In this study, we showed that RSV (~25 micromolar) potentiated GSE (≤ 35 microg/mL) induced colon cancer cell apoptosis via activation of p53 dependent pathways. Elevation of apoptosis was much more pronounced in p53 +/+ cells compared to p53 -/- cells. Apoptosis was strongly correlated with pp53 levels and Bax:Bcl-2 ratio, key players in the mitochondrial apoptotic pathway. Caspase-3 inhibition and reactive oxygen species suppression attenuated apoptosis induced by the combination. RSV-GSE combination suppressed proliferation and induced apoptosis even in the presence of mitogenic growth factor IGF1, suggesting the importance of understanding the potentiating effects of phytonutrients in combination as they would occur in nature rather than individually. Download
Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols
ABSTRACT Grape seed powders, byproducts of either winemaking or grape processing, were prepared from Vitis vinifera (Merlot and Chardonnay) and Vitis rotundifolia (Muscadine) species. Water, methanol, acetone and ethanol were tested as extractants on Muscadine seed powder. Antioxidant activities of grape seeds and skins were determined as oxygen radical absorbance capacity with phycoerythrin (ORACPE) for both grape species. The results indicated that aqueous solutions of ethanol, methanol or acetone were better than a single-compound solvent system for extraction of total phenols from Muscadine seed powder. Antioxidant capacities of Chardonnay, Merlot and Muscadine grape seeds were 638, 345 and 311 μmol Trolox equivalent (TE)/g dry weight in decreasing order, respectively. (ORACPE) values of Chardonnay and Merlot grape skin powders were similar. Total phenol contents of extracts used to determine the antioxidant capacities of grape seeds and skins had a trend similar to (ORACPE) values. Our results showed that health functional components of grape skin and seed powders from the tested byproducts of grape/wine industry are comparable to those of fruits and vegetables. Download
Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions
ABSTRACT The extracts obtained from skin and seeds of 10 native Tuscan and international Vitis vinifera varieties were evaluated for their antioxidant activity, total phenolic and anthocyanin content and subjected to HPLC–UV analysis to quantify the content of five phenolic constituents of biological interest: catechin and epicatechin in seeds and quercetin, rutin and resveratrol in skin extracts. The antioxidant activity of the extracts and pure compounds was assessed by means of two different in vitro tests: scavenging of the stable DPPH radical and of authentic peroxynitrite (ONOO−). All the extracts showed significant antiradical capacity: Merlot skin was most active towards both radicals. All the five phenols investigated possessed strong antiradical activity. Quercetin, catechin and epicatechin showed maximum activity (respectively, 5.5, 6.7 and 6.8 μM, 48.8, 55.7 and 56.7 μM). Potential antiradical interactive effects among the five compounds were also investigated and results indicated possible synergy between quercetin, rutin and resveratrol towards ONOO−. The effect was additive for catechin and epicatechin. Download
An LC-MS Method for Analyzing Total Resveratrol in Grape Juice, Cranberry Juice, and in Wine
ABSTRACT Resveratrol is an antioxidant found in grapes, grape products, and some other botanical sources with anti inflammatory and anticancer properties. In grapes and wine, it occurs both as free resveratrol and piceid, the 3β-glucoside of resveratrol. Here we report a liquid chromatography−mass spectrometry method to analyze total resveratrol (including free resveratrol and resveratrol from piceid) in fruit products and wine. Samples were extracted using methanol, enzymatically hydrolyzed, and analyzed using reversed phase HPLC with positive ion atmospheric pressure chemical ionization (APCI) mass spectrometric detection. Following APCI, the abundance of protonated molecules was recorded using selected ion monitoring (SIM) of m/z 229. An external standard curve was used for quantitation, which showed a linear range of 0.52−2260 pmol of trans-resveratrol injected on-column with a correlation coefficient 0.9999. The coefficient of variance of the response factor over the same concentration range was determined to be 5.8%, and the intra-assay coefficient of variance was determined to be 4.2% (n = 7). The limit of quantitation, defined as signal-to-noise 10:1, was determined to be 0.31 pmol injected on-column. The extraction efficiency of the method was determined to be 92%. The stability of resveratrol under different conditions was also examined. For example, resveratrol was stable for up to 5 days at 4 °C in the dark but was not stable at room temperature without protection from light. Resveratrol was detected in grape, cranberry, and wine samples. Concentrations ranged from 1.56 to 1042 nmol/g in Concord grape products, and from 8.63 to 24.84 μmol/L in Italian red wine. The concentrations of resveratrol were similar in cranberry and grape juice at 1.07 and 1.56 nmol/g, respectively. Download
Resveratrol is a special type of antioxidant, called a phytoalexin. It’s synthesized in plants as a defense against invading fungi. What researchers have found is that similar protective benefits of resveratrol are passed onto humans when they consume it.
The antioxidant activity of grape seeds and skins are determined as oxygen radical absorbance capacity preventing from skin aging process.