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Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

Toaldo, Isabela Maia, Cruz, Fernanda Alves, Alves, Tatiana de Lima, de Gois, Jefferson Santos, Borges, Daniel L.G., Cunha, Heloisa Pamplona, da Silva, Edson Luiz, Bordignon-Luiz, Marilde T.
Food chemistry 2015 v.173 pp. 527-535
Vitis labrusca, anthocyanins, antioxidant activity, blood serum, calcium, elemental composition, flavanols, grape juice, grapes, humans, ingestion, lipid peroxidation, lipids, magnesium, minerals, organic foods, peroxides, phenolic acids, polyphenols, potassium, sodium, thiobarbituric acid-reactive substances, Brazil
Grapes are rich in polyphenols with biologically active properties. Although the bioactive potential of grape constituents are frequently reported, the effects of Brazilian Vitis labrusca L. grape juices ingestion have not been demonstrated in humans. This study identified the phenolic and elemental composition of red and white grape juices and the effect of organic and conventional red grape juice consumption on lipid peroxidation in healthy individuals. Concentrations of anthocyanins, flavanols and phenolic acids and the in vitro antioxidant activity were significantly higher in the organic juice. The macro-elements K, Ca, Na and Mg were the most abundant minerals in all juices. The acute consumption of red grape juices promoted significant decrease of lipid peroxides in serum and TBARS levels in plasma. It is concluded that red V. labrusca L. grape juices produced in Southern Brazil showed lipid peroxidation inhibition abilities in healthy subjects, regardless of the cultivation system.