Effect of grape seed extract on postprandial oxidative status and metabolic responses in men and women with the metabolic syndrome - randomized, cross-over, placebo-controlled study | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 2 No. 12 (2012): December 2012 / Research Articles Effect of grape seed extract on postprandial oxidative status and metabolic responses in men and women with the metabolic syndrome - randomized, cross-over, placebo-controlled study Authors Indika Edirisinghe Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501 Jody Randolph Department of Nutrition, University of California Davis, Davis, CA 95616 Mandeep Cheema Department of Nutrition, University of California Davis, Davis, CA 95616 Ravi Tadapaneni Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501 Eunyoung Park Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501 Britt Burton-Freeman Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501 Tissa Kappagoda Department of Internal Medicine, University of California Davis, Davis, CA 95616 DOI: https://doi.org/10.31989/ffhd.v2i12.68 Abstract Objective: This investigation was undertaken to determine whether a grape seed extract (GSE) that is rich in mono-, oligo- and poly- meric polyphenols would modify postprandial oxidative stress and inflammation in individuals with the metabolic syndrome (MetS). Background: MetS is known to be associated with impaired glucose tolerance and poor glycemic control. Consumption of a meal high in readily available carbohydrates and fat causes postprandial increases in glycemia and lipidemia and markers of oxidative stress, inflammation and insulin resistance. Materials/methods: After an overnight fast, twelve subjects with MetS (5 men and 7 women) consumed a breakfast meal high in fat and carbohydrate in a cross-over design. A GSE (300 mg) or placebo capsule was administrated 1 hr before the meal (-1 hr). Changes in plasma insulin, glucose, oxidative stress and inflammatory markers were measured hourly for 6 hr. Results: Plasma hydrophilic oxygen radical absorbance capacity (ORAC) measured as the positive incremental area under the curve (-1 to 5 hr) was significantly increased when the meal was preceded by GSE compared with placebo (P<0.05). Meal-induced increases in oxidized LDL were attenuated with GSE (P<0.05). Plasma glucose concentrations (area under the curve from -1 to 5 hr) were also significantly lower when the meal was preceded by GSE (P<0.05) while the insulin concentrations remained unchanged (P>0.05). No changes in inflammatory markers were evident. Conclusion: These data suggest that GSE enhances postprandial plasma antioxidant status and reduces the glycemic response to a meal, high in fat and carbohydrate in subjects with the MetS. Key words: Polyphenols, Oxidative stress, Inflammation, ORAC, Oxidized LDL Downloads [Abstract] [Full Article] Published 2013-12-23 Issue Vol. 2 No. 12 (2012): December 2012 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com