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      Polyphenolics in grape seeds-biochemistry and functionality.

      Journal of Medicinal Food
      Antioxidants, chemistry, pharmacology, Catechin, analysis, Flavonoids, Gallic Acid, Health Food, Humans, Phenols, Plant Extracts, Polymers, Polyphenols, Seeds, physiology, Vitis

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          Abstract

          Grape seeds are waste products of the winery and grape juice industry. These seeds contain lipid, protein, carbohydrates, and 5-8% polyphenols depending on the variety. Polyphenols in grape seeds are mainly flavonoids, including gallic acid, the monomeric flavan-3-ols catechin, epicatechin, gallocatechin, epigallocatechin, and epicatechin 3-O-gallate, and procyanidin dimers, trimers, and more highly polymerized procyanidins. Grape seed extract is known as a powerful antioxidant that protects the body from premature aging, disease, and decay. Grape seeds contains mainly phenols such as proanthocyanidins (oligomeric proanthocyanidins). Scientific studies have shown that the antioxidant power of proanthocyanidins is 20 times greater than vitamin E and 50 times greater than vitamin C. Extensive research suggests that grape seed extract is beneficial in many areas of health because of its antioxidant effect to bond with collagen, promoting youthful skin, cell health, elasticity, and flexibility. Other studies have shown that proanthocyanidins help to protect the body from sun damage, to improve vision, to improve flexibility in joints, arteries, and body tissues such as the heart, and to improve blood circulation by strengthening capillaries, arteries, and veins. The most abundant phenolic compounds isolated from grape seed are catechins, epicatechin, procyanidin, and some dimers and trimers.

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          Author and article information

          Journal
          14977436
          10.1089/109662003772519831

          Chemistry
          Antioxidants,chemistry,pharmacology,Catechin,analysis,Flavonoids,Gallic Acid,Health Food,Humans,Phenols,Plant Extracts,Polymers,Polyphenols,Seeds,physiology,Vitis

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