Literature DB >> 24294942

Polyphenols: a nutraceutical approach against diseases.

Andréa P B Gollucke, Rogério C Peres, Daniel A Ribeiro1.   

Abstract

Polyphenols are abundant in red grapes and in their derived products, amongst other natural food sources. These compounds are associated with the prevention of diseases caused by oxidative stress. The present review discusses the action of grape polyphenols against diseases and the new polyphenol-rich products developed to be used as nutraceuticals. Grape polyphenols demonstrated effects such as maintenance of endothelial function, increase in antioxidant capacity and protection against LDL oxidation. Recent patents regarding polyphenols show a tendency to use a right-on-target approach and the new patented products are aiming at preventing and treating specific diseases.

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Year:  2013        PMID： 24294942     DOI： 10.2174/2212798405666131129153239

Source DB:  PubMed          Journal:  Recent Pat Food Nutr Agric        ISSN： 1876-1429


  12 in total

Review 1.  Polyphenols as Potential Metal Chelation Compounds Against Alzheimer's Disease.

Authors:  Johant Lakey-Beitia; Andrea M Burillo; Giovanni La Penna; Muralidhar L Hegde; K S Rao
Journal:  J Alzheimers Dis       Date:  2021       Impact factor: 4.472

2.  Mechanistic insights into anticancer properties of oligomeric proanthocyanidins from grape seeds in colorectal cancer.

Authors:  Preethi Ravindranathan; Divya Pasham; Uthra Balaji; Jacob Cardenas; Jinghua Gu; Shusuke Toden; Ajay Goel
Journal:  Carcinogenesis       Date:  2018-05-28       Impact factor: 4.944

3.  Protective effect of grape or apple juices in bone tissue of rats exposed to cadmium: role of RUNX-2 and RANK/L expression.

Authors:  Pedro Luiz Menin Ruiz; Bianca Andrade Handan; Carolina Foot Gomes de Moura; Livia Ribeiro Assis; Kelly Rossetti Fernandes; Ana Claudia Muniz Renno; Daniel Araki Ribeiro
Journal:  Environ Sci Pollut Res Int       Date:  2018-03-26       Impact factor: 4.223

4.  An Acute Dose of Specific Grape and Apple Polyphenols Improves Endurance Performance: A Randomized, Crossover, Double-Blind versus Placebo Controlled Study.

Authors:  Gaëlle Deley; Damien Guillemet; François-André Allaert; Nicolas Babault
Journal:  Nutrients       Date:  2017-08-22       Impact factor: 5.717

5.  The Transcription Profile Unveils the Cardioprotective Effect of Aspalathin against Lipid Toxicity in an In Vitro H9c2 Model.

Authors:  Rabia Johnson; Phiwayinkosi V Dludla; Christo J F Muller; Barbara Huisamen; M Faadiel Essop; Johan Louw
Journal:  Molecules       Date:  2017-01-31       Impact factor: 4.411

Review 6.  Quercetin, Epigallocatechin Gallate, Curcumin, and Resveratrol: From Dietary Sources to Human MicroRNA Modulation.

Authors:  Erika Cione; Chiara La Torre; Roberto Cannataro; Maria Cristina Caroleo; Pierluigi Plastina; Luca Gallelli
Journal:  Molecules       Date:  2019-12-23       Impact factor: 4.411

Review 7.  Hypoglycemic Effect of Resveratrol: A Systematic Review and Meta-Analysis.

Authors:  Beatriz Isabel García-Martínez; Mirna Ruiz-Ramos; José Pedraza-Chaverri; Edelmiro Santiago-Osorio; Víctor Manuel Mendoza-Núñez
Journal:  Antioxidants (Basel)       Date:  2021-01-07

Review 8.  Nutritional Components in Western Diet Versus Mediterranean Diet at the Gut Microbiota-Immune System Interplay. Implications for Health and Disease.

Authors:  Cielo García-Montero; Oscar Fraile-Martínez; Ana M Gómez-Lahoz; Leonel Pekarek; Alejandro J Castellanos; Fernando Noguerales-Fraguas; Santiago Coca; Luis G Guijarro; Natalio García-Honduvilla; Angel Asúnsolo; Lara Sanchez-Trujillo; Guillermo Lahera; Julia Bujan; Jorge Monserrat; Melchor Álvarez-Mon; Miguel A Álvarez-Mon; Miguel A Ortega
Journal:  Nutrients       Date:  2021-02-22       Impact factor: 5.717

Review 9.  A Review of the Science of Colorful, Plant-Based Food and Practical Strategies for "Eating the Rainbow".

Authors:  Deanna M Minich
Journal:  J Nutr Metab       Date:  2019-06-02

10.  Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration.

Authors:  Massimo Guaita; Antonella Bosso
Journal:  Foods       Date:  2019-09-06
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