Prepared Foods November 1, 2004 enewsletter

Investigators in the U.S. report, "Functional ingredients of grape seeds include several flavonoids with a phenolic nature such as monomeric flavanols (catechin and epicatechin), dimeric, trimeric and polymeric procyanidins, and phenolic acids (gallic acid and ellagic acid).

“These flavonoids have been reported to exhibit antioxidant activity in vivo and in vitro in a number of studies."

Y. Yilmaz and colleagues of the University of Georgia wrote, "The antioxidant activity of flavonoids is closely associated with activity against various cancer types, cardiovascular diseases, and several dermal disorders. In the study, we present a review of functional components of grape seeds or skins with emphasis on health benefits of their use in the human diet."

Yilmaz and colleagues published their study in Trends in Food Science & Technology (“Health aspects of functional grape seed constituents.” Trends Food Sci Technol, 2004;15(9):422-433).

For additional information, contact R.T. Toledo, University of Georgia, Department of Food Science & Technology, Athens, GA 30602, USA.

The publisher of the journal Trends in Food Science & Technology can be contacted at: Elsevier Science London, 84 Theobalds Road, London WC1X 8RR, England.