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Black grape enhances plasma antioxidant potential

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dc.contributor.author Durak, I.
dc.contributor.author Köseoǧlu, M.H.
dc.contributor.author Kaçmaz, M.
dc.contributor.author Büyükkoçak, S.
dc.contributor.author Çimen, M.Y.B.
dc.contributor.author Öztürk, H.S.
dc.date.accessioned 2019-08-16T11:50:06Z
dc.date.available 2019-08-16T11:50:06Z
dc.date.issued 1999
dc.identifier.issn 02715317 (ISSN)
dc.identifier.uri http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/5590
dc.description.abstract We investigated the possible contribution of black grape ingestion on plasma antioxidant status and wished to elucidate whether black grape might play a protective role against free radical-mediated pathologic processes or not. After fasting blood was obtained, each volunteer consumed a certain amount of grape and, consecutive blood samples were taken at the 2(nd) and 4(th) hours after first blood. Antioxidant potential (AOP) value was measured in the plasma, in which significantly increased values were observed at the 4(th) h compared with the basal value. Our results suggest that black grape strengthens plasma AOP as does red wine. This result also support the hypothesis that the protective effect of red wine against cellular peroxidation reactions and atherogenesis mainly arises from its flavonoid constituents rather than alcoholic content. It means that people may gain enhanced antioxidant defence against atherosclerosis by consuming black grape as well instead of drinking red wine if they really drinks for this aim.
dc.language.iso English
dc.relation.isversionof 10.1016/S0271-5317(99)00057-3
dc.subject Antioxidant potential
dc.subject Atherosclerosis
dc.subject Black grape
dc.subject antioxidant
dc.subject flavonoid
dc.subject free radical
dc.subject adult
dc.subject aged
dc.subject animal experiment
dc.subject animal model
dc.subject article
dc.subject atherogenesis
dc.subject atherosclerosis
dc.subject blood sampling
dc.subject catalysis
dc.subject controlled study
dc.subject grape
dc.subject human
dc.subject human experiment
dc.subject ingestion
dc.subject lipid oxidation
dc.subject lipid peroxidation
dc.subject normal human
dc.subject priority journal
dc.subject protection
dc.subject wine
dc.subject Animalia
dc.subject Vitis sp.
dc.title Black grape enhances plasma antioxidant potential
dc.type Article
dc.relation.journal Nutrition Research
dc.identifier.volume 19
dc.identifier.issue 7
dc.identifier.startpage 973
dc.identifier.endpage 977
dc.identifier.index Scopus

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