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The aim of the present study was to analyze the effects of cocoa flavanols and red berry anthocyanins on cardiovascular biomarkers, such as homocysteine, angiotensin-converting enzyme (ACE), nitric oxide (NO), flow-mediated vasodilation (FMD), blood pressure and lipid profile. Additionally, we aimed to ascertain their possible interactions with microbiota related metabolites, such as secondary bile acids (SBA), short-chain fatty acids (SCFA) and trimethylamine N-oxide (TMAO). A randomized, parallel-group study, single-blind for the research team, was performed on 60 healthy volunteers between the ages of 45 and 85, who consumed 2.5 g/day of cocoa powder (9.59 mg/day of total flavanols), 5 g/day of a red berry mixture (13.9 mg/day of total anthocyanins) or 7.5 g/day of a combination of both for 12 weeks. The group that had consumed cocoa showed a significant reduction in TMAO (p = 0.03) and uric acid (p = 0.01) levels in serum, accompanied by an increase in FMD values (p = 0.03) and total polyphenols. corrected by creatinine (p = 0.03) after the intervention. These latter values negatively correlated with the TMAO concentration (R = −0.57, p = 0.02). Additionally, we observed an increase in carbohydrate fermentation in the groups that had consumed cocoa (p = 0.04) and red berries (p = 0.04) between the beginning and the end of the intervention. This increase in carbohydrate fermentation was correlated with lower levels of TC/HDL ratio (p = 0.01), systolic (p = 0.01) and diastolic blood pressure (p = 0.01). In conclusion, our study showed a positive modulation of microbiota metabolism after a regular intake of cocoa flavanols and red berry anthocyanins that led to an improvement in cardiovascular function, especially in the group that consumed cocoa.

Most vineyards in Mediterranean areas are cultivated using a training system and drip irrigation. However, the increasing risk of water deficit stress due to global warming will mean that viticulture need to adapt to a tougher water-saving policy. Thus, we investigated the effects of total suppression of irrigation on a grapevine (Vitis vinifera cv. Callet) and the phenolic composition and sensory quality of this native red variety wine from the Balearic Islands over three seasons. Significant yield reductions of up to 15.6%, 17.2% and 22.2% were observed in non-irrigated (NI) plants in 2016, 2017 and 2018 respectively, compared to irrigated plants (I); however, wine quality parameters improved. In the years with the highest rainfall (715 mm in 2016 and 799 mm in 2017), NI favoured the enrichment of sugars, anthocyanins and phenolic compounds in the wine and enhanced the development of aromatic components. However, with lower rainfall (524 mm in 2018), the NI treatment appeared to diminish the quality of the wine, particularly affecting the global sensory quality of the wines. Thus, development of specific water strategies tailored to the vineyard, year, vintage and grape variety may regulate the phenolic composition of red wines to meet production goals and reduce total water consumption.

Background We previously reported that habitual consumption of dietary flavanol oligomers + polymers and anthocyanins is associated with a lower risk of ischemic stroke. However, no studies have investigated their relationship with ischemic stroke subtypes. Objectives In this follow-up analysis, we aimed to examine the association of flavanol oligomers + polymers and anthocyanin intake with ischemic stroke subtypes, including the following: 1) large-artery atherosclerosis, 2) cardioembolism, 3) small-vessel occlusion, 4) other determined etiology, and 5) undetermined etiology. Methods Participants (n = 55,094) from the Danish Diet, Cancer, and Health Study were followed up for <16 y for first-time ischemic stroke events, which were classified according to the Trial of Org 10172 in Acute Stroke Treatment (TOAST) criteria. Intakes of flavanol oligomers + polymers and anthocyanins were calculated from food frequency questionnaires using the Phenol-Explorer database, and their relationships with ischemic stroke subtypes were investigated using restricted cubic splines within Cox proportional hazards models. After multivariable adjustment, higher habitual intakes (quintile 5 compared with quintile 1) of flavanol oligomers + polymers and anthocyanins were associated with a lower risk of specific ischemic stroke subtypes, including large-artery atherosclerosis [flavanol oligomers + polymers, hazard ratio {HR} (95% confidence interval {CI}): 0.64 (0.47, 0.87)], cardioembolism [anthocyanins, HR (95% CI): 0.45 (0.25, 0.82)], and small-vessel occlusion [flavanol oligomers + polymers, HR (95% CI): 0.65 (0.54, 0.80); anthocyanins, HR (95% CI): 0.79 (0.64, 0.97)], but not stroke of other determined or undetermined etiology. Conclusions Higher habitual intakes of flavanols and anthocyanins are differentially associated with a lower risk of ischemic stroke from atherosclerosis and/or cardioembolism but not with other subtypes., Background: We previously reported that habitual consumption of dietary flavanol oligomers + polymers and anthocyanins is associated with a lower risk of ischemic stroke. However, no studies have investigated their relationship with ischemic stroke subtypes. Objectives: In this follow-up analysis, we aimed to examine the association of flavanol oligomers + polymers and anthocyanin intake with ischemic stroke subtypes, including the following: 1) large-artery atherosclerosis, 2) cardioembolism, 3) small-vessel occlusion, 4) other determined etiology, and 5) undetermined etiology. Methods: Participants (n = 55,094) from the Danish Diet, Cancer, and Health Study were followed up for <16 y for first-time ischemic stroke events, which were classified according to the Trial of Org 10172 in Acute Stroke Treatment (TOAST) criteria. Intakes of flavanol oligomers + polymers and anthocyanins were calculated from food frequency questionnaires using the Phenol-Explorer database, and their relationships with ischemic stroke subtypes were investigated using restricted cubic splines within Cox proportional hazards models. After multivariable adjustment, higher habitual intakes (quintile 5 compared with quintile 1) of flavanol oligomers + polymers and anthocyanins were associated with a lower risk of specific ischemic stroke subtypes, including large-artery atherosclerosis [flavanol oligomers + polymers, hazard ratio {HR} (95% confidence interval {CI}): 0.64 (0.47, 0.87)], cardioembolism [anthocyanins, HR (95% CI): 0.45 (0.25, 0.82)], and small-vessel occlusion [flavanol oligomers + polymers, HR (95% CI): 0.65 (0.54, 0.80); anthocyanins, HR (95% CI): 0.79 (0.64, 0.97)], but not stroke of other determined or undetermined etiology. Conclusions: Higher habitual intakes of flavanols and anthocyanins are differentially associated with a lower risk of ischemic stroke from atherosclerosis and/or cardioembolism but not with other subtypes.

Polyphenols health effects on obesity are mainly attributed to their metabolites generated after their gastrointestinal digestion, in which gut microbiota plays an important role. Moreover, gut microbiota composition and polyphenols bioavailability are influenced by differences in day light length (photoperiod). Thus, this study evaluated if a grape seed proanthocyanidins extract (GSPE) bioavailability is influenced by different photoperiod exposure via gut microbiota modulation in an obesogenic context.Cafeteria diet-induced obese Fischer 344 rats were housed under different photoperiod conditions (6, 12 or 18 h of light per day) during 9 weeks and administered with GSPE (25 mg/kg) or GSPE and an antibiotic cocktail (ABX) for the last 4 weeks. Serum GSPE-derived metabolites were quantified by HPLC-MS/MS.A higher bioavailability was observed under L6 compared to L18. Individual metabolites, especially those from the gut microbiota, were affected by photoperiods. ABX treatment altered these photoperiod-mediated changes. Therefore, these results suggest that gut microbiota plays a key role in the photoperiod effects on GSPE bioavailability in obese rats. This article is protected by copyright. All rights reserved.This article is protected by copyright. All rights reserved.

The aim of this study was to examine the influence of shoot age on the biological and chemical properties of 13 black currant cultivars with different origins and ripening times. Pheno-logical observations together with examined pomological and chemical characteristics were studied in two consecutive years at the experimental field near Belgrade, Serbia. The total content of phenols was estimated spectrophotometrically by the Folin-Ciocalteu method, while quantitative analysis of anthocyanin and flavonols aglycones was performed using a high-performance liquid chromato-graphic (HPLC) method. Principal component analysis was performed to establish differences in biological and chemical properties of black currants. Three-year-old shoots had an earlier start of all examined phenological stages, better generative potential, higher yields, while clusters and berries from 2-year-old shoots had significantly higher values for physical properties, total phenols, anthocyanin and flavanols aglycones and antiradical capacity. Late ripening cultivars had higher contents of all chemical compounds. The berries on 2-year-old shoots had total phenolics that ranged between 123.0 (‘Titania’) and 298.3 mg/100 g fresh weight (FW) (‘Ometa’), while total antho-cyanins ranged between 398.5 (’Ojebyn’) and 1160.8 mg/kg FW (’Ometa’). According to the obtained results, cultivars ‘Ometa’, ‘Ben Lomond’, ‘Tsema’ and ‘Malling Juel’ can be recommended as the most promising for growing in the continental climate because they stood out with higher generative potential and yield, physical traits of cluster and berry, higher level of primary and secondary metabolites and DPPH activity in their berries.

The aim of this study was to examine the influence of shoot age on the biological and chemical properties of 13 black currant cultivars with different origins and ripening times. Pheno-logical observations together with examined pomological and chemical characteristics were studied in two consecutive years at the experimental field near Belgrade, Serbia. The total content of phenols was estimated spectrophotometrically by the Folin-Ciocalteu method, while quantitative analysis of anthocyanin and flavonols aglycones was performed using a high-performance liquid chromato-graphic (HPLC) method. Principal component analysis was performed to establish differences in biological and chemical properties of black currants. Three-year-old shoots had an earlier start of all examined phenological stages, better generative potential, higher yields, while clusters and berries from 2-year-old shoots had significantly higher values for physical properties, total phenols, anthocyanin and flavanols aglycones and antiradical capacity. Late ripening cultivars had higher contents of all chemical compounds. The berries on 2-year-old shoots had total phenolics that ranged between 123.0 (‘Titania’) and 298.3 mg/100 g fresh weight (FW) (‘Ometa’), while total antho-cyanins ranged between 398.5 (’Ojebyn’) and 1160.8 mg/kg FW (’Ometa’). According to the obtained results, cultivars ‘Ometa’, ‘Ben Lomond’, ‘Tsema’ and ‘Malling Juel’ can be recommended as the most promising for growing in the continental climate because they stood out with higher generative potential and yield, physical traits of cluster and berry, higher level of primary and secondary metabolites and DPPH activity in their berries.

Research continues to provide compelling insights into potential health benefits associated with diets rich in plant-based natural products (PBNPs). Coupled with evidence from dietary intervention trials, dietary recommendations increasingly include higher intakes of PBNPs. In addition to health benefits, PBNPs can drive flavor and sensory perceptions in foods and beverages. Chardonnay marc (pomace) is a byproduct of winemaking obtained after fruit pressing that has not undergone fermentation. Recent research has revealed that PBNP diversity within Chardonnay marc has potential relevance to human health and desirable sensory attributes in food and beverage products. This review explores the potential of Chardonnay marc as a valuable new PBNP ingredient in the food system by combining health, sensory, and environmental sustainability benefits that serves as a model for development of future ingredients within a sustainable circular bioeconomy. This includes a discussion on the potential role of computational methods, including artificial intelligence (AI), in accelerating research and development required to discover and commercialize this new source of PBNPs.

The aim of this study was to examine the influence of shoot age on the biological and chemical properties of 13 black currant cultivars with different origins and ripening times. Pheno-logical observations together with examined pomological and chemical characteristics were studied in two consecutive years at the experimental field near Belgrade, Serbia. The total content of phenols was estimated spectrophotometrically by the Folin-Ciocalteu method, while quantitative analysis of anthocyanin and flavonols aglycones was performed using a high-performance liquid chromato-graphic (HPLC) method. Principal component analysis was performed to establish differences in biological and chemical properties of black currants. Three-year-old shoots had an earlier start of all examined phenological stages, better generative potential, higher yields, while clusters and berries from 2-year-old shoots had significantly higher values for physical properties, total phenols, anthocyanin and flavanols aglycones and antiradical capacity. Late ripening cultivars had higher contents of all chemical compounds. The berries on 2-year-old shoots had total phenolics that ranged between 123.0 (‘Titania’) and 298.3 mg/100 g fresh weight (FW) (‘Ometa’), while total antho-cyanins ranged between 398.5 (’Ojebyn’) and 1160.8 mg/kg FW (’Ometa’). According to the obtained results, cultivars ‘Ometa’, ‘Ben Lomond’, ‘Tsema’ and ‘Malling Juel’ can be recommended as the most promising for growing in the continental climate because they stood out with higher generative potential and yield, physical traits of cluster and berry, higher level of primary and secondary metabolites and DPPH activity in their berries.

The present work examines the flavanol content of 1) the seed waste resulting from the production of white and rosé wines from mountain-cultivated grapes in northern Spain, 2) the cold press-extracted oils of these seeds and 3) the left-over pelleted seed husks. In addition, both oils were analyzed to determine their nutritional quality and physicochemical characteristics. Flavanols, particularly the dimers procyanidin B1 and procyanidin B2 were abundant in all waste fractions from both types of pomace, although the highest concentrations of flavanols were found in the white grape pomace and in its extracted oil. The white grape seed oil had ten times more flavanol than the rosé grape seed oil. The values for the nutritional variables measured for both oils, although they differed, were commonly within the limits established by the Codex Alimentarius for edible vegetable oils.

Scope Phenolic compounds are bioactive molecules that are associated with several health benefits. Metabolization and absorption are the main determinants of their bioavailability and bioactivity. Thus, the study of the factors that modulate these processes, such as sex or diet is essential. Recently, it has been shown that biological rhythms may also play a key role. Hence, the aim of this study is to evaluate if the bioavailability of a grape proanthocyanidin extract (GSPE) is affected by the administration time in an animal model of metabolic syndrome (MetS). Methods and Results Female and male Fischer 344 rats are fed either a standard or a cafeteria diet (CAF) for 9 weeks, and an oral dose of GSPE (25 mg kg(-1)) is daily administered either at 8:00 am (zeitgeber time (ZT)-0) or at 8:00 pm (ZT-12) during the last 4 weeks. Plasma phenolic compounds are then quantified by liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). Phase-II and gut microbiota-derived phenolic metabolites are affected by ZT in all conditions or only in obese rats, respectively. CAF feeding affected the bioavailability of phenolic acids and free flavan-3-ols. Differences due to sex are also observed. Conclusion These findings demonstrate that ZT, diet, and sex are key factors influencing phenolic compounds bioavailability.

Received 3 November 2020, Revised 25 February 2021, Accepted 10 March 2021, Available online 10 April 2021., The retina is a highly vascularized tissue with a high metabolic and oxygen demand responsible for human vision. Considering that the polyphenolic flavanols and anthocyanins have been shown to be beneficial for endothelial function and cerebral blood-flow, an acute randomized and controlled crossover trial with two different sources of polyphenols, anthocyanins from red-berries and flavanols from cocoa, was designed to better understand the effect of polyphenols on visual acuity (VA) and cone-mediated dark adaptation (DA). Thirty-seven healthy subjects (22.1 ± 2.0 years old) participated in the acute intervention for three times (red-berries, cocoa or vehicle-control) with a washout period of two weeks in-between. VA under photopic and low luminance (mesopic) conditions, DA or dynamic of recovery of contrast threshold (CT) following near-total photopigment bleach for 5 min, urine total polyphenols, theobromine and antioxidant power were measured in the three study-arms after 2-hours ingestion of the study-food. 3-hours postprandial urine showed higher levels of total polyphenols after ingestion of cocoa flavanols or red-berries anthocyanins in comparison with the vehicle-control and higher levels of theobromine only for the cocoa group. There was an increase in photopic VA with cocoa flavanols that with red-berries anthocyanins did not reach statistical significance. Both, cocoa and red berries, failed to improve mesopic VA and the cone time constant for contrast recovery and final CT of DA., Ministerio de Ciencia e Innovación (MICCIN), Depto. de Optometría y Visión, Fac. de Óptica y Optometría, TRUE, pub

Scope: Flavanols are important polyphenols of the human diet with extensive demonstrations of their beneficial effects on cardiometabolic health. They contribute to preserve health acting on a large range of cellular processes. The underlying mechanisms of action of flavanols are not fully understood but involve a nutrigenomic regulation. Methods and Results: To further capture how the intake of dietary flavanols results in the modulation of gene expression, nutrigenomics data in response to dietary flavanols obtained from animal models of cardiometabolic diseases have been collected and submitted to a bioinformatics analysis. This systematic analysis shows that dietary flavanols modulate a large range of genes mainly involved in endocrine function, fatty acid metabolism, and inflammation. Several regulators of the gene expression have been predicted and include transcription factors, miRNAs and epigenetic factors. Conclusion: This review highlights the complex and multilevel action of dietary flavanols contributing to their strong potential to preserve cardiometabolic health. The identification of the potential molecular mediators and of the flavanol metabolites driving the nutrigenomic response in the target organs is still a pending question which the answer will contribute to optimize the beneficial health effects of dietary bioactives.

[ES] En la actualidad, los viñedos en secano sufren un importante estrés hídrico debido a la escasez de recursos hídricos que puede tener consecuencias negativas en el crecimiento vegetativo y, por tanto, en su producción. Por ello, en el presente trabajo se sometió, a diferentes niveles de riego y distintas composiciones de sales minerales, a uvas de la variedad Monastrell durante su período de maduración y se evaluó el efecto que tuvo sobre su composición polifenólica en hollejos y pepitas. Las bayas se recolectaron en el período de vendimia. Posteriormente, se pesaron 100 uvas y se obtuvo el peso de sus respectivas pepitas y hollejos. Se realizó la extracción de compuestos polifenólicos en los hollejos y las pepitas a fin de determinar las proantocianidinas mediante cromatografía líquida de alta eficacia (HPLC), el índice de polifenoles totales y la concentración de taninos condensados. Además, en el extracto de hollejos se cuantificó la intensidad colorante y los antocianos totales. Los resultados obtenidos fueron de gran importancia para saber cómo afectan las diferentes estrategias de riego sobre la composición polifenólica de las uvas., [EN] At present, dry land vineyards are suffering significant water stress due to the scarcity of water resources that can have negative consequences on vegetative growth and therefore on their production. For this reason, in the present work, grapes of the Monastrell variety were subjected to different levels of irrigation and different compositions of mineral salts during their ripening period and the effect it had on their polyphenolic composition in skins and seeds was evaluated. The berries were harvested in the harvest period. Subsequently, 100 grapes were weighed and the weight of their respective seeds and skins was obtained. The extraction of polyphenolic compounds in the skins and seeds was carried out in order to determine the proanthocyanidins by means of high efficiency liquid chromatography (HPLC), the total polyphenol index and the concentration of condensed tannins. In addition, the color intensity and total anthocyanins were quantified in the extract of skins. The results obtained were of great importance to know how the different irrigation strategies affect the polyphenolic composition of the grapes.

The purpose of this review is to examine human research studies published within the past 6 years which evaluate the role of anthocyanin, flavanol, and flavanone consumption in cognitive function, and to discuss potential mechanisms of action underlying any observed benefits. Evidence to date suggests the consumption of flavonoid-rich foods, such as berries and cocoa, may have the potential to limit, or even reverse, age-related declines in cognition. Over the last 6 years, the flavonoid subgroups of anthocyanins, flavanols, and flavanones have been shown to be beneficial in terms of conferring neuroprotection. The mechanisms by which flavonoids positively modulate cognitive function are yet to be fully elucidated. Postulated mechanisms include both direct actions such as receptor activation, neurotrophin release and intracellular signaling pathway modulation, and indirect actions such as enhancement of cerebral blood flow. Further intervention studies conducted in diverse populations with sufficient sample sizes and long durations are required to examine the effect of consumption of flavonoid groups on clinically relevant cognitive outcomes. As populations continue to focus on adopting healthy aging strategies, dietary interventions with flavonoids remains a promising avenue for future research. However, many questions are still to be answered, including identifying appropriate dosage, timeframes for intake, as well as the best form of flavonoids, before definitive conclusions can be drawn about the extent to which their consumption can protect the aging brain.

Atherosclerosis cardiovascular disease (ASCVD) is a complex, multifaceted condition that affects millions of adults; modifiable risk factors include weight, cholesterol, blood pressure and glucose control. Flavan-3-ols from cocoa and grapes and resveratrol from wine have been studied as strategies to improve vascular function, cholesterol, and glucose concentrations. Initiatives through the United States Department of Agriculture (USDA) have encouraged valorization of agricultural waste streams, such as wine production. The present study used Chardonnay grape marc (skins and seeds, also called pomace) blends, which builds upon the valorization efforts of the USDA yet also on the literature that phenolics provide a healthful addition to human diets. The purpose of this research was to determine whether results from previous animal trials that supplemented Chardonnay seed flour or Chardonnay seed extract, which identified improved cholesterol concentrations and glucose regulation, would translate to overweight, hyperlipidemic adult men and women. In addition, we were also interested in whether Chardonnay marc blends would impact gut hormones related to appetite control. The present study was a 16-week, randomized, double blinded crossover trial. We collected data from a total of 27 participants, where 24 individuals completed the full trial, and 3 individuals withdrew from the study. Participants were recruited based on criteria of having elevated lipids but non-medicated. This study supplemented proprietary formulations of a high Chardonnay seed extract and Chardonnay marc blend (HE), high Chardonnay marc and Chardonnay seed extract blend (HM) and a non-grape comparator of microcrystalline cellulose (MCC) for 3-weeks per intervention. Our first aim evaluated the impact of Chardonnay blends on ASCVD risk factors, specifically lipids and endothelial function. We concluded that there were no differences in fasting clinical lipid parameters of total cholesterol, low-dens

Scope: Flavanols are important polyphenols of the human diet with extensive demonstrations of their beneficial effects on cardiometabolic health. They contribute to preserve health acting on a large range of cellular processes. The underlying mechanisms of action of flavanols are not fully understood but involve a nutrigenomic regulation. Methods and Results: To further capture how the intake of dietary flavanols results in the modulation of gene expression, nutrigenomics data in response to dietary flavanols obtained from animal models of cardiometabolic diseases have been collected and submitted to a bioinformatics analysis. This systematic analysis shows that dietary flavanols modulate a large range of genes mainly involved in endocrine function, fatty acid metabolism, and inflammation. Several regulators of the gene expression have been predicted and include transcription factors, miRNAs and epigenetic factors. Conclusion: This review highlights the complex and multilevel action of dietary flavanols contributing to their strong potential to preserve cardiometabolic health. The identification of the potential molecular mediators and of the flavanol metabolites driving the nutrigenomic response in the target organs is still a pending question which the answer will contribute to optimize the beneficial health effects of dietary bioactives.

Aim of study: To investigate the effects of three early leaf removal treatments on the phenolic compounds of cv. ‘Tempranillo’ (Vitis vinifera L.) grape skins.Area of study: The experiment was conducted in a vineyard located in Requena, Valencia (South-eastern Spain) over two consecutive seasons.Materials and methods: Four treatments were investigated over two seasons in drip-irrigated vines: Control (C), non-defoliated and three defoliation treatment, applied at different phenological stages and intensities where all leaves from the first 6 nodes were eliminated just before flowering (ED) and at fruitset (LD). The fourth defoliation treatment was performed at the same time of ED but only the leaves facing east of the eight first nodes were removed (EED). At harvest, thirty-eight phenolic compounds were quantified by HPLC in the grape skins, including anthocyanins, flavanols, flavonols, hydroxycinnamic acids and their tartaric derivatives.Main results: A general increase of the skin phenolic compounds concentration was found in response to the defoliation treatments. The largest and more significant effects were observed for LD in 2009 with relative increases with respect to the un-defoliated vines of 14.8, 86.0, 119.0, and 75.9% for anthocyanins, flavanols, flavonols and hydroxycinnamates, respectively. On the other hand, EED did not clearly modify any polyphenolic compound. In addition, the response of phenolic families analyzed to defoliation treatments was different. Malvidine derivatives were not altered by any of the treatments, while the contents of quercetin and kaempferol derivatives and ferulic and coumaric acids, increased in both years when LD was applied.Research highlights: The defoliation effects on specific phenolic substances were dependent on timing, severity, and the season. Skin phenolic compounds increase in response to defoliation treatments and flavonols and hydroxycinnamates were the most affected families.

The high phenolic compound content of grapes makes them an important source of natural antioxidants, among other beneficial health properties. Vineyard irrigation might affect berry composition and quality. Regulated deficit irrigation (RDI) is a widely used strategy to reduce the possible negative impact of irrigation on grapes, improving grape composition and resulting in water savings. Monastrell grapevines (Vitis vinifera L.) grown in eastern Spain were subjected to two water regime strategies: rainfed (non-irrigation) and RDI. The content of anthocyanins, flavonols, flavanols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes was determined by HPLC and was related with total phenolic content and three antioxidant activity methods (ABTS, DPPH, and ORAC). The study aimed to evaluate and compare the phenolic composition and antioxidant potential of Monastrell grapes. The rainfed regime concentrated grapes in terms of phenolic compounds. Thus, total content of anthocyanins, flavonols, flavanols, hydroxybenzoic acids, and total phenols were higher in the rainfed grapes than in the RDI ones. Besides, the rainfed grapes doubled their antioxidant potential with respect to the RDI grapes with the ORAC method. Total phenolic content and antioxidant activity by ORAC assay positively correlated with most of the total phenolic compounds analyzed. This study demonstrates how field practices can modulate final grape composition in relation to their antioxidant activity.

Aim of study: To investigate the effects of three early leaf removal treatments on the phenolic compounds of cv. ‘Tempranillo’ (Vitis vinifera L.) grape skins. Area of study: The experiment was conducted in a vineyard located in Requena, Valencia (South-eastern Spain) over two consecutive seasons. Material and methods: Four treatments were investigated over two seasons in drip-irrigated vines: Control (C), non-defoliated and three defoliation treatment, applied at different phenological stages and intensities where all leaves from the first 6 nodes were eliminated just before flowering (ED) and at fruitset (LD). The fourth defoliation treatment was performed at the same time of ED but only the leaves facing east of the eight first nodes were removed (EED). At harvest, thirty-eight phenolic compounds were quantified by HPLC in the grape skins, including anthocyanins, flavanols, flavonols, hydroxycinnamic acids and their tartaric derivatives. Main results: A general increase of the skin phenolic compounds concentration was found in response to the defoliation treatments. The largest and more significant effects were observed for LD in 2009 with relative increases with respect to the un-defoliated vines of 14.8, 86.0, 119.0, and 75.9% for anthocyanins, flavanols, flavonols and hydroxycinnamates, respectively. On the other hand, EED did not clearly modify any polyphenolic compound. In addition, the response of phenolic families analyzed to defoliation treatments was different. Malvidine derivatives were not altered by any of the treatments, while the contents of quercetin and kaempferol derivatives and ferulic and coumaric acids, increased in both years when LD was applied. Research highlights: The defoliation effects on specific phenolic substances were dependent on timing, severity, and the season. Skin phenolic compounds increase in response to defoliation treatments and flavonols and hydroxycinnamates were the most affected families.

Cocoa bean is a resource with great level of bioactive components that have shown potential beneficial effects on health, in addition to being the main ingredient in the chocolate industry. This study evaluated the total antioxidant capacity (quencher-DPPH°), polyphenols, fatty acid profile, and chromatic parameters of Peruvian commercial cocoa beans. The different analytes were quantified using UV–Vis absorption spectroscopy, gas chromatography-flame ionization detection (GC/FID) and liquid chromatography coupled with diode array detector (HPLC-DAD). Results showed that the lightness (L*) and the hue angle (hab) were the greatest variation in both cocoa kernel and cocoa powder. The main fatty acids were oleic, stearic, and palmitic (respective averages of 34.48 ± 1.49, 31.81 ± 1.51 and 30.01 ± 0.89%). Theobromine (9.79–12.95 mg/g), catechin (3.90–18.22 mg/g) and epicatechin (6.15–13.09 mg/g) represented the major bioactives. Also, hybrid cultivars (Hy1, Hy2, Hy3, Hy4, Hy5, and Hy6) provided the highest content in polyphenols, flavonoids, and flavanols, also resulting in the highest total antioxidant capacity.

AIM Soil mulching is an interesting strategy to reduce soil evaporation, assist in weed control, improve soil structure and organic content, increase soil water infiltration, and decrease diurnal temperature fluctuations. However, little information is known about the influence of soil mulching on grape and wine phenolic composition. For this reason, the study aimed to analyze the effect of different mulchings and soil management tecnhiques on the wine phenolic profile (phenolic acids, flavanols, flavonols, stilbenes, and anthocyanins) on ‘Tempranillo’ grapevine (Vitis vinifera L.). METHODOLOGY The research was carried out in two different fields, one located in Logroño and the other in Aldeanueva de Ebro (La Rioja, Spain), each one characterized by different soil conditions, weather and crop management techniques (conventional in Aldeanueva de Ebro and ecological in Logroño). In both sites, five diferent mulching techniques were applied in the row: grapevine pruning debris (GPD), spent mushroom compost (SPCH), straw (S), interow (I) and herbicide (H) treatment. Each treatment was performed in triplicate (n=3) and each replicate was vinified separately. Wine phenolic composition was analyzed by UHPLC-DAD-ESI/APCI-MS/MS. RESULTS Overall, in this first year of the study, mulching treatments led to only few differences between wines and the phenolic composition of the treatments was not the same across the fields. In Logroño, wines from the I treatment had higher concentration of flavonols than wines from H, while no significant differences were observed between wines for the remaining parameters. In Aldeanueva de Ebro, no significant differences were observed between treatments for any parameter, although wines from SPCH treatment tended to have fewer polyphenols. Although no statistical differences were observed between treatments, it is interesting to see that in Aldeanueva, phenolic composition increased for all groups (fewer stilbenes). Indeed it is necessary to i

The high phenolic compound content of grapes makes them an important source of natural antioxidants, among other beneficial health properties. Vineyard irrigation might affect berry composition and quality. Regulated deficit irrigation (RDI) is a widely used strategy to reduce the possible negative impact of irrigation on grapes, improving grape composition and resulting in water savings. Monastrell grapevines (Vitis vinifera L.) grown in eastern Spain were subjected to two water regime strategies: rainfed (non-irrigation) and RDI. The content of anthocyanins, flavonols, flavanols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes was determined by HPLC and was related with total phenolic content and three antioxidant activity methods (ABTS, DPPH, and ORAC). The study aimed to evaluate and compare the phenolic composition and antioxidant potential of Monastrell grapes. The rainfed regime concentrated grapes in terms of phenolic compounds. Thus, total content of anthocyanins, flavonols, flavanols, hydroxybenzoic acids, and total phenols were higher in the rainfed grapes than in the RDI ones. Besides, the rainfed grapes doubled their antioxidant potential with respect to the RDI grapes with the ORAC method. Total phenolic content and antioxidant activity by ORAC assay positively correlated with most of the total phenolic compounds analyzed. This study demonstrates how field practices can modulate final grape composition in relation to their antioxidant activity., Peer Reviewed, Postprint (published version)

The retina is a highly vascularized tissue with a high metabolic and oxygen demand responsible for human vision. Considering that the polyphenolic flavanols and anthocyanins have been shown to be beneficial for endothelial function and cerebral blood-flow, an acute randomized and controlled crossover trial with two different sources of polyphenols, anthocyanins from red-berries and flavanols from cocoa, was designed to better understand the effect of polyphenols on visual acuity (VA) and cone-mediated dark adaptation (DA). Thirty-seven healthy subjects (22.1 ± 2.0 years old) participated in the acute intervention for three times (red-berries, cocoa or vehicle-control) with a washout period of two weeks in-between. VA under photopic and low luminance (mesopic) conditions, DA or dynamic of recovery of contrast threshold (CT) following near-total photopigment bleach for 5 min, urine total polyphenols, theobromine and antioxidant power were measured in the three study-arms after 2-hours ingestion of the study-food. 3-hours postprandial urine showed higher levels of total polyphenols after ingestion of cocoa flavanols or red-berries anthocyanins in comparison with the vehicle-control and higher levels of theobromine only for the cocoa group. There was an increase in photopic VA with cocoa flavanols that with red-berries anthocyanins did not reach statistical significance. Both, cocoa and red berries, failed to improve mesopic VA and the cone time constant for contrast recovery and final CT of DA.

The study of seaweeds is increasing in viticulture due to their implications on plant protection and grape quality. This trial aimed to study the effects of foliar applications of an Ascophyllum nodosum extract at low (0.25%, v v) and high (0.50%, v v) dosages on grape and wine phenolic compounds in 2017 and 2018. In grapes, seaweed biostimulation increased the content of malvidin-3-glc, myricetin-3-glc and myricetin-3-gal in 2017 season. Moreover, both treatments improved the synthesis of trans-piceid and total stilbenes in both seasons. Sensory analysis revealed that 2017 wines had more color than the 2018 wines, which coincided with color intensity parameters. Therefore, seaweed applications to grapevines improved stilbenes content in grapes independently of the season and its effects on the rest of phenolic compounds in grapes and wines depended strongly of season factor.

Purpose Anti-inflammatory and barrier-protective properties have been attributed to proanthocyanidins in the context of intestinal dysfunction, however little information is available about the impact of these phytochemicals on intestinal barrier integrity and immune response in the human. Here we assessed the putative protective properties of a grape-seed proanthocyanidin extract (GSPE) against dextran sodium sulfate (DSS)-induced acute dysfunction of the human colon in an Ussing chamber system. Methods Human proximal and distal colon tissues from colectomized patients were submitted ex vivo for a 30-min preventive GSPE treatment (50 or 200 mu g mL(-1)) followed by 1-h incubation with DSS (12% w v(-1)). Transepithelial electrical resistance (TEER), permeation of a fluorescently-labeled dextran (FD4) and proinflammatory cytokine release [tumor necrosis factor (TNF)-alpha and interleukin (IL)-1 beta] of colonic tissues were determined. Results DSS reduced TEER (45-52%) in both the proximal and distal colon; however, significant increments in FD4 permeation (fourfold) and TNF-alpha release (61%) were observed only in the proximal colon. The preventive GSPE treatment decreased DSS-induced TEER loss (20-32%), FD4 permeation (66-73%) and TNF-alpha release (22-33%) of the proximal colon dose-dependently. The distal colon was not responsive to the preventive treatment but showed a reduction in IL-1 beta release below basal levels with the highest GSPE concentration. Conclusions Our results demonstrate potential preventive effects of GSPE on human colon dysfunction. Further studies are required to test whether administering GSPE could be a complementary therapeutic approach in colonic dysfunction associated with metabolic disorders and inflammatory bowel disease.

[EN] Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) was studied in a large set of cocoa powders (covering different origins, processing parameters and alkalisation levels). The content of these compounds was established by high-performance liquid chromatography (HPLC), whose results showed that the alkalisation process lowered the content of all analytes, whose loss was more evident in flavanols. Therefore, the determination of these analytes in a huge set of samples allowed not only better knowledge of the concentration variability in natural commercial cocoas from different origins, but also the understanding of the effect that industrial alkalisation has on these contents. The feasibility of reflectance near-infrared spectroscopy (NIRS) combined with partial least square (PLS) to non-destructively predict these contents, was also evaluated. All the analytes were generally well predicted, with predictions for methylxanthines (R-P(Z) 0.819-0.813 and RMSEP 0.068-0.022%, and bias 0.005 and 0.007 for theobromine and caffeine, respectively) and for flavanols (R-P(Z) 0.830-0.824; RMSEP 8.160-7.430% and bias - 1.440 and -1.034 for catechin and epicatechin, respectively). Thus NIRS could be an alternative fast reliable method for the routine assessment of these analytes in the cocoa industry.

Chronic conditions such as obesity, inflammatory bowel disease (IBD), and colitis are associated with gastrointestinal (GI) inflammation and compromised GI barrier integrity. Cocoa may be a potential dietary strategy to mitigate gut-related conditions and been shown to elicit anti-inflammatory, antioxidant, and prebiotic effects. Alkali treatment of cocoa was once thought to reduce its bioactivity, but new evidence suggests it may enhance cocoa's health properties, through the formation of new, potentially bioactive high molecular weight compounds. Inulin, a fructose-containing plant polymer, exerts prebiotic effects and has also been investigated in the mitigation of IBD. This study aims to 1) investigate effects of alkali processing on gut health related bioactivity and phytochemical composition of cocoa and 2) evaluate potential additive benefits of combining cocoa and inulin. Polyphenolic and flavanol compounds in natural cocoa, alkalized cocoa, and inulin powders were characterized using Folin-Ciocalteu (total polyphenols) and 4-dimethylaminocinnamaldehyde (total flavanols) assays, thiolysis , and HILIC UPLC-MS/MS. Treatments of cocoa and inulin were made in 1:2 cocoa:inulin and 1:4 cocoa:inulin mixtures for both natural and alkalized cocoas. Cocoa mixtures, in addition to both cocoa powders and inulin alone, were subjected to an in-vitro digestion to generate material for an in-vitro fecal fermentation. Samples collected from the fermentation at 0, 6, 12, and 24 hours were analyzed via HPLC-MS for microbial metabolites, applied to HT-29 colon cancer cells to assess anti-inflammatory activity, and applied to a florescence assay measuring PLA2 inhibitory activity. The alkalized cocoa powder was found to have a significantly lower concentration of total polyphenols and total flavanols, as well as a lower mDP, suggesting that alkalization may affect larger procyanidins more than smaller flavanol compounds. Inulin enhanced the inhibition of the PLA2 enzyme and enha

Overripe seeds are wine by-products from grapes submitted to postharvest sun drying, which induce phenolic biosynthesis and polymerisation. Overripe seeds from Pedro Ximénez (PX) and Moscatel (MO) sun-dried grapes were compared as copigments sources to modulate grape anthocyanin (GA) colour and stability in simulated wine conditions. RRLC/MS analysis proved that overripe seeds contain specific phenolic mixtures capable of inducing positive quantitative and qualitative colour changes in GAs, evidenced by differential colorimetry. Copigmentation effects significantly varied depending on the overripe seed variety, related to their qualitative phenolic composition and content. MO extracts richer in gallic acid, catechin and procyanidin B1 led to the stronger colour intensification and perceptible qualitative changes. PX extracts richer in epicatechin, procyanidins B2, B2-GAL and B7 behaved as weak copigments. Overripe seed copigments preserved better GAs colour stability during storage leading to the formation of new anthocyanin-derived pigments, being the stabilising effect stronger with those of MO variety.

Studying bioavailability of polyphenols is essential to understand the health effects of these compounds. Human epithelial cells are commonly used in intestinal absorption and transport experiments but the changes polyphenols undergo during incubation, due to their chemical instability under the cell culture conditions, are scarcely known and might lead to inaccurate conclusions. Based on abundance of flavanols and hydroxycinnamic acids in the diet, epicatechin, epicatechin-3-gallate and procyanidin B2 as flavanols along with 5-caffeoylquinic and 3,5-dicaffeoylquinic acids as hydroxycinnamic acids were selected to comparatively evaluate their absorption and metabolism using an in vitro Caco-2 cell model. Special emphasis was paid to the structure-stability relationship of these phenolic compounds in Dulbecco’s Modified Eagle’s Medium (DMEM) under the cell culture conditions. The tested compounds were scarcely absorbed and minimally metabolized by the intestinal epithelium cells. The cell transport study showed prevalent efflux for flavanols opposite to absorption for hydroxycinnamates. Intestinal metabolism revealed that hydroxycinnamates were preferentially hydrolyzed and subsequently methylated, whereas hydrolysis of flavanols could not be confirmed, being mostly conjugated to sulfate, methyl- and methyl-sulfate derivatives. It is noteworthy that methyl derivatives of procyanidin-B2 were detected inside Caco-2 cells, confirming its absorption. In addition, culture medium influenced phenol isomerization to a higher extent than cells. In conclusion, hydroxycinnamates were better absorbed than flavanols although their bioavailability was limited in this intestinal cell model.

Nacional is a worldwide recognized Ecuadorian cocoa variety. However, little is known regarding its phytochemical profile and how the production area influences its nutritional quality. The contents of methylxanthines (caffeine and theobromine), total polyphenols, flavan-3-ols monomers (catechin and epicatechin) and main proanthocyanidins (procyanidins B2 and C1) in beans of Nacional cocoa were evaluated. A comprehensive sampling was carried out along Ecuador, including 85 farms from three different geographical levels (region, province, and canton). Theobromine and caffeine contents were higher in cocoas from the Amazonian region. According to the caffeine/theobromine ratio, all samples were classified as Trinitario cocoa. The flavan-3-ols amount was not clearly associated to a geographical area. However, when principal component analysis was applied, common patterns were found for some provinces. These results may be useful to further characterize the composition of cocoa beans for quality and authenticity purposes and the development of chocolate products rich in bioactives

Cocoa beans (Theobroma cacao) are a highly concentrated source of dietary flavanols- bioactive compounds associated with the health protective properties of cocoa. Cocoa beans undergo processing steps, such as fermentation, roasting, winnowing, grinding, pressing, etc., to produce a final product with specific desirable sensory attributes. It is well established that these processing steps, specifically fermentation and roasting, result in dramatic degradation of cocoa's native flavanols, but it is possible that these processing steps may generate compounds with novel activities, potentially preserving or enhancing bioactivity. Raw unfermented cocoa beans were processed by way of a partial factorial approach to produce cocoa powders from the same batch of raw beans using various combinations of fermentation [unfermented, cool fermented (maximum 46°C), hot fermented (maximum 60°C))] and roasting [unroasted, cool roasted (120°C), hot roasted (170°C)]. To simulate cocoa fermentation in a highly controlled environment, a pilot-scale fermentation model system was employed to eliminate many external unknowns and ensure that the differences between our cocoa powders were due to our various treatments, rather than unknown factors occurring during fermentation and roasting. Low and high molecular weight fractions (8-10 kDa cutoff) were produced from cocoa powder extracts (CPE) of each treatment to quantify Maillard reaction products (MRP). A HILIC-UPLC MS/MS method was developed to more efficiently and sensitively quantify cocoa flavanols with high degrees of polymerization (DP) produced during processing. Overall, cocoa processing significantly (p<0.05) decreased the total phenolic and total flavanol concentrations of CPEs. Hot roasting had the greatest impact on native flavanol degradation yet produced CPEs with the highest mean degree of polymerization (mDP). All CPEs dose-dependently inhibited α-glucosidase enzyme activity, with cool fermented/cool roasted cocoa powder e

The focus of our research was to evaluate different apples cultivars in terms of their biological properties and bioactive compounds content, and determine the levels of their resistance (or susceptibility) to fire blight. The properties of 10 scab-resistant apple cultivars were examined on the Zica monastery estate (West Serbia) during the period from 2011 to 2015. The biological and chemical properties such as firmness, maturity stage, total soluble solids, total acids, total and reducing sugars, ascorbic acid content and surface blush of apple fruits were monitored. Various phenolic compounds in the tested samples were tentatively identified by LC-MS analyses. A study of generative properties included: number of flowerbuds, fruit mass and width, crop load, yield efficiency and yield. During the period of blooming and intensive shoot growth, artificial inoculations were carried out. For each cultivar, a fire blight score was determined by dividing the average length of necrotic tissue by the average total shoot length. In the study period, the cultivars 'CroldRush' (41.1 t ha(-1)) and 'Florina' (35.9 t ha(-1)) produced the highest yields, and the cultivars 'Discovery' (19.0 t ha(-1)) and Selection 25/63 (15.1 t ha(-1)) the lowest. The cultivar 'William's Pride' produced the largest fruits, with an average fruit mass of 206.8 g. The earliest harvest period was recorded for the cultivar 'Discovery' (end of July), and the latest for the cultivar 'CroldRush' (beginning of October). The cultivar 'Enterprise' had the highest value of total phenols (432.2 mg 100 g(-1) FW), while the cultivar 'Topaz' had the highest value of total flavanols (145.2 mg 100 g(-1) FW). The highest degree of susceptibility to fire blight was found in Selection 25/63, and the greatest resistance was manifested by the cultivar 'CroldRush'. In the five-year study period, the cultivars 'GoldRush', 'Rewena' and 'Enterprise' exhibited better bio-chemical properties and higher levels of resistance to

Multiple analytical methods are used for quantification of total polyphenols and total flavanols in fruit juices and beverages. Four methods were evaluated in this study: Folin-Ciocalteu (F-C), Lowenthal permanganate (L-P), 4-dimethylaminocinnamaldehyde (DMAC), and the bovine serum albumin (BSA) precipitation method. Method validation parameters, including working range, limit of detection, limit of quantitation, precision (repeatability), accuracy, and specificity, were assessed and compared. The F-C method was not specific to polyphenols, and the L-P method had the widest working range but lacked accuracy. The DMAC method was the most specific to flavanols, and the BSA method was not suitable for quantification of smaller flavanols, such as catechin and epicatechin. Quantitative performance was evaluated using commercial fruit juice samples (n = 14), apple juice samples of different cultivars (n = 22), and commercial ciders (n = 17). In general, the L-P titration method and DMAC method resulted in higher quantitative values than the F-C method and BSA precipitation method, respectively. However, ratios of results obtained by the L-P and F-C method ranged from 1 to 28, and ratios of results obtained by the DMAC and BSA precipitation method ranged from <1 to 280. This tremendous variation is likely due to variation in polyphenol composition and sample matrix. This information provides perspective for comparison of results obtained through these different methods, and a basis for choosing the most appropriate analytical method for quantification of polyphenols to address a specific research question when working with commercial fruit juice, apple juice from different apple cultivars, and commercial ciders. Practical Application This study compared results obtained when four common polyphenol quantification methods were applied to a diverse selection of fruit juices and beverages with distinct polyphenol composition and sample matrix. The matrix and polyphenol composi

The discovery and dissemination of new knowledge are essential in food science. To advance our understanding of fruit chemistry, analytical methods were compared and applied. Polyphenols are secondary metabolites in fruits of particular importance in food science, as they contribute to the sensory attributes and health benefits of the products. Evaluation of common analytical methods for the quantification of polyphenols, including the Folin-Ciocalteu (F-C), Lowenthal permanganate (L-P), 4-dimethylaminocinnamaldehyde (DMAC) and the bovine serum albumin (BSA) precipitation methods, was conducted using analytical method validation procedures. The F-C method was not specific to polyphenols, and the L-P method had the widest working range but lacked accuracy. The DMAC method was the most specific to flavanols, and the BSA method was not suitable for quantification of smaller flavanols. Quantitative performance of these four methods was evaluated using a broad range of fruit-derived samples. Variation in quantitative results obtained using these four methods was explained by differences in polyphenol and matrix composition of these samples and differences in operating principles of the methods. The reactivity of individual polyphenol compounds (catechin, epicatechin, PC B2, PC pentamer, chlorogenic acid, phloretin, and quercetin) to the polyphenol and flavanol quantification results using Prussian blue (P-B), F-C, DMAC and BSA precipitation methods were also assessed and determined to differ by up to thirteen-fold, depending on the assay. Furthermore, the contribution and interactions of polyphenol compounds (catechin, PC B2, and chlorogenic acid) and potentially interfering compounds likely to be found in fruit and fruit products (ascorbic acid, glucose, and SO2) to the quantitative results of these methods were evaluated using a full factorial design. Significant interactions among polyphenol compounds, and among the interfering compounds were found. The standardized c

Multiple analytical methods are used for quantification of total polyphenols and total flavanols in fruit juices and beverages. Four methods were evaluated in this study: Folin-Ciocalteu (F-C), Lowenthal permanganate (L-P), 4-dimethylaminocinnamaldehyde (DMAC), and the bovine serum albumin (BSA) precipitation method. Method validation parameters, including working range, limit of detection, limit of quantitation, precision (repeatability), accuracy, and specificity, were assessed and compared. The F-C method was not specific to polyphenols, and the L-P method had the widest working range but lacked accuracy. The DMAC method was the most specific to flavanols, and the BSA method was not suitable for quantification of smaller flavanols, such as catechin and epicatechin. Quantitative performance was evaluated using commercial fruit juice samples (n = 14), apple juice samples of different cultivars (n = 22), and commercial ciders (n = 17). In general, the L-P titration method and DMAC method resulted in higher quantitative values than the F-C method and BSA precipitation method, respectively. However, ratios of results obtained by the L-P and F-C method ranged from 1 to 28, and ratios of results obtained by the DMAC and BSA precipitation method ranged from <1 to 280. This tremendous variation is likely due to variation in polyphenol composition and sample matrix. This information provides perspective for comparison of results obtained through these different methods, and a basis for choosing the most appropriate analytical method for quantification of polyphenols to address a specific research question when working with commercial fruit juice, apple juice from different apple cultivars, and commercial ciders. Practical Application This study compared results obtained when four common polyphenol quantification methods were applied to a diverse selection of fruit juices and beverages with distinct polyphenol composition and sample matrix. The matrix and polyphenol composi

[EN]: The winemaking industry produces huge quantities of different types of waste, such as bunch stems, grape skins and grape seeds. Knowledge of the composition of these wastes is essential if their disposal is to be appropriate. However, they can contain compounds such as flavanols that are beneficial to human health and of interest to the pharmaceutical and cosmetics industries. The aim of this work was to establish whether flavanols are present, and in what concentration, in the above-mentioned wastes, as well as in the musts and final wines derived from the internationally known ‘Albariño’ (white) and ‘Mencía’ (red) grapevine varieties. Extractions were performed using appropriate solvents, and the compounds obtained identified by HPLC-MS QTOF. All three ‘Albariño’ wastes had higher concentrations of flavanols than did the ‘Mencía’ wastes. Flavanols were in very low concentration in the ‘Albariño’ must, but virtually absent from the ‘Mencía’ must. The ‘Mencía’ wine, however, had much higher concentrations of these compounds than did the ‘Albariño’ wine. This is explained in that these compounds are passed to the final wine in ‘Mencía’ (and likely in other red wines). The present results suggest that red winemaking wastes are poorer in these compounds, while white winemaking wastes—certainly ‘Albariño’ wastes—provide a potential source useful to industry.

Flavonoids have been shown to modulate GLP-1 in obesity. GLP-1 induces some of its effects through the intestinal GLP-1 receptor (GLP-1R), though no data exist on how flavonoids affect this receptor. Here, we examine how a dose of grape seed proanthocyanidin extract (GSPE) with anti-obesity activity affects intestinal GLP-1R and analyze whether epigenetics play a role in the long-lasting effects of GSPE. We found that 10-day GSPE administration prior to the cafeteria diet upregulated GLP-1R mRNA in the ileum 17 weeks after the GSPE treatment. This was associated with a hypomethylation of the GLP-1R promoter near the region where the SP1 transcription factor binds. In the colon, the cafeteria diet upregulated GLP-1R without showing any GSPE effect. In conclusion, we have identified long-lasting GSPE effects on GLP-1R gene expression in the ileum that are partly mediated by hypomethylation at the gene promoter and may affect the SP1 binding factor.

Near infrared hyperspectral data were collected for 200 Syrah and Tempranillo grape seed samples. Next, a sample selection was carried out and the phenolic content of these samples was determined. Then, quantitative (modified partial least square regressions) and qualitative (K-means and lineal discriminant analyses) chemometric tools were applied to obtain the best models for predicting the reference parameters. Quantitative models developed for the prediction of total phenolic and flavanolic contents have been successfully developed with standard errors of prediction (SEP) in external validation similar to those previously reported. For these parameters, SEPs were respectively, 11.23 mg g−1 of grape seed, expressed as gallic acid equivalents and 4.85 mg g−1 of grape seed, expressed as catechin equivalents. The application of these models to the whole sample set (selected and non-selected samples) has allowed knowing the distributions of total phenolic and flavanolic contents in this set. Moreover, a discriminant function has been calculated and applied to know the phenolic extractability level of the samples. On average, this discrimination function has allowed a 76.92% of samples correctly classified according their extractability level. In this way, the bases for the control of grape seeds phenolic state from their near infrared spectra have been stablished.

© 2018 by the authors. Licensee MDPI, Basel, Switzerland. Scientific research has focused on the characterization of bioactive polyphenols from grape seeds and skins, and the pulp has often been overlooked. However, since the beneficial properties of grapes are associated with the consumption of whole fruit, a full extraction and posterior characterization of the phenolic compounds in whole grapes is required to identify the involved bioactive compounds. Such methodologies are not currently available for the whole edible parts of red grapes. This study aimed to determine the best polyphenol extraction conditions of whole red grapes, and apply the method to characterize and quantify the polyphenol composition of three different grapes. The optimized conditions were 80 mL/g, 65% methanol (1% formic acid), 72 °C, and 100 minutes under agitation of 500 rpm. Also, methanol and ethanol were compared as extraction solvents, and methanol achieved statistically higher extraction rates for anthocyanins. The results of this work suggest a higher quantification of phenolic compounds when red grapes are analyzed whole, including the seeds, pulp, and skin.

The study deals with the monitoring of the content of antioxidant components in grape juice in the course of cold maceration of grapevine varieties ‘Italian Riesling’ and ‘Cabernet Sauvignon’, vintages 2011 and 2012. For analyses, grape juice was sampled after the maceration intervals of 0; 2; 4; 6; 8; 12 and 24 h. Spectrophotometry was used to estimate antioxidant activity (by the DPPH test), total flavanols, contents of anthocyans and contents of hydroxycinnamic acids. The content of total acidity and pH were estimated as well. Obtained results indicated that contents of aforementioned compounds increased with the increasing time of mush maceration. © 2018, Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature.

Following an application from Unilever NV, submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to black tea and maintenance of normal endotheliumdependent vasodilation. The scope of the application was proposed to fall under a health claim based on newly developed scientific evidence. The food proposed by the applicant as the subject of the health claim is black tea beverages, either freshly prepared or reconstituted from water extract powders of black tea, characterised by the content of flavanols (expressed as catechins plus theaflavins) of at least 30 mg per 200 mL serving. The Panel considers that black tea characterised by the content of flavanols (expressed as catechins plus theaflavins) is sufficiently characterised. The claimed effect proposed by the applicant is ‘improvement of endothelium-dependent vasodilation’. The Panel considers that maintenance of normal endothelium-dependent vasodilation is a beneficial physiological effect. Of the five human intervention studies provided on the chronic effect of black tea consumption on endothelium-dependent vasodilation, two investigated the effect after regular consumption of black tea for a sufficiently long time period (i.e. at least 4 weeks). These two studies did not allow an effect of black tea on endothelium-dependent vasodilation to be established. The Panel concludes that a cause and effect relationship has not been established between the consumption of black tea and maintenance of normal endothelium-dependent vasodilation.

[ES] El cacao en polvo es el producto obtenido de la molienda de la torta de cacao tras el prensado y eliminación de la grasa. Durante el proceso de transformación de la semilla de cacao en cacao en polvo se dan lugar una serie de procesos primarios (fermentación, tostado¿) y secundarios (molturación, desgrasado, alcalinización¿) que tienen por objetivo desarrollar aromas y color, así como mejorar la conservación y solubilidad del producto. El presente trabajo tiene por objetivo determinar el impacto de cada una de estas operaciones sobre la capacidad antioxidante, el contenido en polifenoles totales, y la concentración de antocianinas, proantocianidinas y flavanoles. Para ello se han recopilado muestras (n=27) que abarcan desde la semilla de cacao no fermentada hasta cacaos en polvo con diferentes grados de alcalinización. El conjunto de muestras se han analizado mediante cromatografía líquida y técnicas espectrocolorimétricas. Los resultados obtenidos demuestran que la fermentación es la etapa donde se pierden la mayor parte de polifenoles. Este hecho conlleva una pérdida del 30% de los polifenoles totales, la cual aumenta hasta el 80-90% tras las operaciones de tostado y alcalinización fuerte., [EN] Cocoa powder is the product obtained from the grinding of the cocoa cake after the pressing and removal of the fat. A series of primary processes (fermentation, roasting ...) and secondary processes (grinding, degreasing, alkalization ...) are carried out during the process of transforming the cocoa seed into cocoa powder, which aim to develop aromas and color as well as to improve the preservation and solubility of the product. The objective of this work is to determine the impact of each one of these operations on the antioxidant capacity, the total polyphenol content, and the concentration of anthocyanins, proanthocyanidins and flavanols. For this purpose, samples (n=27) have been collected, ranging from unfermented cocoa seed to cocoa powder with different degrees of alkalization. The samples were analyzed by liquid chromatography and spectrocolorimetric techniques. The results show that fermentation is the stage where the majority of polyphenols are lost. This fact leads to a loss of 30% of the total polyphenols, a loss that increases up to 80-90% after toasting and strong alkalization.

Several randomized controlled trials (RCTs) and meta-analyses support the benefits of flavanols on cardiometabolic health, but the factors affecting variability in the responses to these compounds have not been properly assessed. The objectives of this meta-analysis were to systematically collect the RCTs-based-evidence of the effects of flavanol-containing tea, cocoa and apple products on selected biomarkers of cardiometabolic risk and to explore the influence of various factors on the variability in the responses to the consumption of these products. A total of 120 RCTs were selected. Despite a high heterogeneity, the intake of the flavanol-containing products was associated using a random model with changes (reported as standardized difference in means (SDM)) in body mass index (−0.15, p < 0.001), waist circumference (−0.29, p < 0.001), total-cholesterol (−0.21, p < 0.001), LDL-cholesterol (−0.23, p < 0.001), and triacylglycerides (−0.11, p = 0.027), and with an increase of HDL-cholesterol (0.15, p = 0.005). Through subgroup analyses, we showed the influence of baseline-BMI, sex, source/form of administration, medication and country of investigation on some of the outcome measures and suggest that flavanols may be more effective in specific subgroups such as those with a BMI ≥ 25.0 kg/m2, non-medicated individuals or by specifically using tea products. This meta-analysis provides the first robust evidence of the effects induced by the consumption of flavanol-containing tea, cocoa and apple products on weight and lipid biomarkers and shows the influence of various factors that can affect their bioefficacy in humans. Of note, some of these effects are quantitatively comparable to those produced by drugs, life-style changes or other natural products. Further, RCTs in well-characterized populations are required to fully comprehend the factors affecting inter-individual responses to flavanol and thereby improve flavanols efficacy in the prevention of cardi

This Article addresses the study of O and SO consumption rates of white and rosé wines, their relationship to the initial chemical composition, and their effects on the chemical changes experienced by wine during oxidation. Eight wines were subjected to five consecutive air-saturation cycles. O was monitored periodically; SO, color, and antioxidant indexes were determined after each cycle, and the initial and final compositions of the wines were thoroughly determined. Wines consumed oxygen at progressively decreasing rates. In the last cycles, after a strong decrease, consistent increases of oxygen levels were seen. Oxygen consumption rates were satisfactorily modeled, being proportional to wine copper, quercetin, and kaempherol contents and negatively proportional to cinnamic acids. SO consumption rates were highly diverse between wines and were positively related to free SO, Mn, and pH, among others. In the last saturations, SO consumption took place regardless of O consumption, implying that SO should reduce chemical species oxidized in previous saturations. Some volatile phenols seem to be the end point of radical-mediated oxidation of polyphenols taking place preferably in the first saturation.

Copyright © The Authors 2017. The effects of grape-seed polyphenols against the development of hypertension and other cardiometabolic conditions associated with the metabolic syndrome (MetS) were studied in rats fed a high-fat, high-carbohydrate diet, known as the cafeteria (CAF) diet. Two groups of Wistar rats were fed standard (STD) or CAF diets for 12 weeks. The CAF diet-fed rats were administered different doses of a low-molecular-weight grape-seed polyphenol extract (LM-GSPE) (25, 100 and 200 mg/kg per d) or vehicle daily, and the STD diet-fed rats were administered LM-GSPE (100 mg/kg per d) or vehicle using ten animals per group. Body weight (BW), waist perimeter (WP) and systolic and diastolic blood pressures (BP) by the tail-cuff method were recorded weekly. The animals were housed in metabolic chambers every 2 weeks to estimate daily food and liquid intakes and to collect faeces and urine samples. The plasma lipid profile was analysed at time 0 and on the 4th, 7th, 10th and 12th weeks of the experiment. Moreover, plasma leptin was measured at the end of the experiment. Results demonstrated that LM-GSPE, when administered with the CAF diet, attenuated the increase in BP, BW, WP and improved lipid metabolism in these animals. However, although the 25- and 100-mg/kg per d doses were sufficient to produce beneficial effects on BP and lipid metabolism, a 200-mg/kg per d dose was necessary to have an effect on BW and WP. The present findings suggest that LM-GSPE is a good candidate for a BP-lowering agent that can also ameliorate other conditions associated with the MetS.

Fermentation and roasting of cocoa (Theobroma cacao) decrease levels of polyphenolic flavanol compounds. However, it is largely unknown how these changes in polyphenol levels caused by processing affect cocoa's anti-diabetic and anti-obesity bioactivities, such as inhibition of certain enzymes in the body. Polyphenol profiles, protein-binding abilities, presence of compounds termed oxidative polymers, and abilities to inhibit α-glucosidase, pancreatic α-amylase, lipase, and dipeptidyl peptidase-IV (DPP4) in vitro were compared between unfermented bean (UB), fermented bean (FB), unfermented liquor (UL), and fermented liquor (FL) cocoa extracts. Overall, there were significant decreases (p<0.05) in total polyphenols, flavanols, and anthocyanins between the two sets of unfermented and fermented cocoa extracts (CEs). All CEs effectively inhibited α-glucosidase (lowest IC50 = 90.0 ug/mL for UL) and moderately inhibited α-amylase (lowest IC50=183 ug/mL for FL), lipase (lowest IC25=65.5 ug/mL for FB), and DPP4 (lowest IC25=1585 ug/mL for FB) in dose-dependent manners. Fermentation and roasting of the samples affected inhibition of each enzyme differently (both processes enhanced α-amylase inhibition). Improved α-glucosidase and α-amylase inhibitions were correlated with presence of different classifications of oxidative polymers, suggesting that these compounds could be contributing to the bioactivities observed. Some α-glucosidase inhibition might be due to non-specific protein-binding. Improved DPP4 inhibition was strongly correlated to increased CE degree of polymerization. In conclusion, potential enzyme inhibition activities of cocoa were not necessarily negatively affected by the large polyphenol losses that occur during fermentation and roasting. Additionally, it is possible that more complex compounds could be present in cocoa that contribute to its potential anti-diabetic and anti-obesity bioactivities.

Stopped-flow kinetic investigation of reduction of Fe(III)-maltol complex is reported. The rates are dependent on pH in a complex way. On one hand at low pH there is a predominance of Fe(III)(maltol)2 which is easier to reduce compared to Fe(III) (maltol)3 which is more resistant to reduction. On the other hand ascorbate is a stronger reducing agent at higher pH. The rates are also found to be inversely dependent on the concentration of free ligand. These observations are explained by the following rate law:Rate = ((k0 +k1[H+])k2 [Asc-]/ (k-1[HMal] + k2[Asc-])) + k3 [Asc-] ) [FeIII(Mal)3]Â Here k1 is the rate constant for acid hydrolysis of the Fe(maltol)3 complex to Fe(maltol)2 complex and is directly controlled by H+, k0 is the rate constant for hydrolysis of the Fe(maltol)3 complex to Fe(maltol)2 complex and is an intrinsic process, k-1 is the rate constant of reformation of the tris complex by reaction of the bis complex and the free ligand, k2 is the rate constant for reduction of the bis complex by ascorbate and k3 is the rate constant for the reduction of the tris complex by ascorbate.

Involvement of nitric oxide (NO) in the antihypertensive effect of grape seed flavanols was previously demonstrated. This study investigates the endothelial vasoprotective pattern and the role of Sirtuin-1 (Sirt-1) in this antihypertensive effect. Cafeteria diet-fed hypertensive rats (CHR) were administered water or 375 mg/kg of a low-molecular grape seed polyphenol extract (LM-GSPE) rich in flavanols and sacrificed 6 h post-administration. Plasma endothelin-1 (ET-1) and aortic expression of NO pathway genes, NADPH oxidase subunit 4 (NOX4) and ET-1 genes were measured. LM-GPSE decreased plasma ET-1, upregulating eNOS and Sirt-1 and downregulating aortic gene expression of ET-1 and NADPH, the endothelial major producer of free radicals, indicating the vasoprotective effect of grape seed flavanols. Additionally, twenty-four spontaneously hypertensive rats (SHR) were administered water or 375 mg/kg LM-GSPE and treated with 1 mg/kg sirtinol (inhibitor of Sirt-1). The antihypertensive effect of LM-GSPE was completely abolished by sirtinol, indicating that grape seed flavanols decrease BP in a Sirt-1-dependent manner.