grape seed proanthocyanidins

Doug Skrecky (oberon@vcn.bc.ca)
Sun, 25 Apr 1999 13:04:19 -0700 (PDT)

Citations: 1-3
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Authors
Bouhamidi R. Prevost V. Nouvelot A.
Institution
Laboratoire de neurosciences, UMR 6551 du CNRS, universite de Caen, France. Title
High protection by grape seed
proanthocyanidins (GSPC) of polyunsaturated fatty acids against UV-C induced peroxidation.
Source
Comptes Rendus de l Academie des Sciences - Serie Iii, Sciences de la Vie. 321(1):31-8, 1998 Jan.
Abstract
The antioxidative effects of grape seed proanthocyanidins (GSPC) were studied in three in-vitro models in which polyunsaturated fatty acids (PUFAs) in aqueous solution and mice liver or brain microsomes were used as oxidative substrates, and UV-C irradiation as the pro-oxidant system. Analysis of UV-C induced lipid peroxidation was carried out by two methods: gas liquid chromatography of residual PUFAs and release of thiobarbituric acid-reactive substances (TBARs) measured by TBA reaction. Results indicate that PUFAs are more radiosensitive when incorporated in single component micelles than in mixed component micelles or microsomes. In every case, PUFA peroxidation was inhibited by low concentrations of GSPC (2 mg/L) while epigallocatecin (EGC) and epigallocatechin gallate (EGCG) monomers, at an equivalent level of epicatechin, exhibited no efficacy in our experimental conditions. This latter effect might be explained by a synergistic action of flavan-3-ol monomers, dimers and oligomers contained in the grape seed extract.

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Authors
Bagchi D. Garg A. Krohn RL. Bagchi M. Bagchi DJ. Balmoori J. Stohs SJ. Institution
Creighton University School of Pharmacy, Omaha, Nebraska, USA. Title
Protective effects of grape seed
proanthocyanidins and selected antioxidants against TPA-induced hepatic and brain lipid peroxidation and DNA fragmentation, and peritoneal macrophage activation in mice.
Source
General Pharmacology. 30(5):771-6, 1998 May. Abstract

  1. The comparative protective abilities of a grape seed proanthocyanidin extract (GSPE) (25-100 mg/kg), vitamin C (100 mg/kg), vitamin E succinate (VES) (100 mg/kg) and beta-carotene (50 mg/kg) on 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced lipid peroxidation and DNA fragmentation in the hepatic and brain tissues, as well as production of reactive oxygen species by peritoneal macrophages, were assessed. 2. Treatment of mice with GSPE (100 mg/kg), vitamin C, VES and beta-carotene decreased TPA-induced production of reactive oxygen species, as evidenced by decreases in the chemiluminescence response in peritoneal macrophages by approximately 70%, 18%, 47% and 16%, respectively, and cytochrome c reduction by approximately 65%, 15%, 37% and 19%, respectively, compared with controls. 3. GSPE, vitamin C, VES and beta-carotene decreased TPA-induced DNA fragmentation by approximately 47%, 10%, 30% and 11%, respectively, in the hepatic tissues, and 50%, 14%, 31% and 11%, respectively, in the brain tissues, at the doses that were used. Similar results were observed with respect to lipid peroxidation in hepatic mitochondria and microsomes and in brain homogenates. 4. GSPE exhibited a dose-dependent inhibition of TPA-induced lipid peroxidation and DNA fragmentation in liver and brain, as well as a dose-dependent inhibition of TPA-induced reactive oxygen species production in peritoneal macrophages. 5. GSPE and other antioxidants provided significant protection against TPA-induced oxidative damage, with GSPE providing better protection than did other antioxidants at the doses that were employed.

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Authors
Bagchi D. Garg A. Krohn RL. Bagchi M. Tran MX. Stohs SJ. Institution
School of Pharmacy, Creighton University, Omaha, NE 68178, USA. Title
Oxygen free radical scavenging abilities of vitamins C and E, and a grape seed proanthocyanidin extract in vitro.
Source
Research Communications in Molecular Pathology & Pharmacology. 95(2):179-89, 1997 Feb.
Abstract
Proanthocyanidins, a group of polyphenolic bioflavonoids, have been reported to exhibit a wide range of biological, pharmacological and chemoprotective properties against oxygen free radicals. We have assessed the concentration-dependent oxygen free radical scavenging abilities of a grape seed proanthocyanidin extract (GSPE), vitamin C and vitamin E succinate (VES) as well as superoxide dismutase, catalase and mannitol against biochemically generated superoxide anion and hydroxyl radical using a chemiluminescence assay and cytochrome c reduction. A concentration-dependent inhibition was demonstrated by GSPE. At a 100 mg/l concentration, GSPE exhibited 78-81% inhibition of superoxide anion and hydroxyl radical. Under similar conditions, vitamin C inhibited these two oxygen free radicals by approximately 12-19%, while VES inhibited the two radicals by 36-44%. The combination of superoxide dismutase and catalase inhibited superoxide anion by approximately 83%, while mannitol resulted in an 87% inhibition of hydroxyl radical. The results demonstrate that GSPE is a more potent scavenger of oxygen free radicals as compared to vitamin C and VES.