Many studies have been performed for treatment or prevention of pulmonary fibrosis. However, no effective treatment has been found yet. The aim of this study was to investigate the effect of grape seed extract on bleomycin-induced lung fibrosis in rat. Hydroalcoholic extract of grape seed (Vitis vinifera) was prepared using maceration method. NMRI rats weighing 250-300 g were given...

AIM To analyze the phenolic composition of the Cimin grape, which is 1 of 2 grape varieties with a protected geographical indication in Turkey and is used locally to treat the symptoms of some disorders such as impotence and cardiovascular diseases, and to investigate its antioxidant potency against oxidant mediators in the models of intra- and extracellular surroundings. MATERIALS AND METHOD...

The hepatoprotective activity of red grape seed extracts (GSEs) was investigated against ethanol-induced cytotoxicity. In this study, liver slice culture model was used to demonstrate hepatoprotective activity of two GSEs (water and ethanol) in vitro. The hepatoprotective activity was evaluated by measuring the levels of lipid peroxidation, protein carbonyls, lactate dehydrogenase (LDH) leakage...

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12%...

Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. Alternatives to TM increased wine phenolic contents but unequally, ST increased mainly smaller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250 mg/L). Howe...

Grape peel and seed are good sources of important bioactive components such as phenolics, anthocyanins and antioxidants. Recovery of these components and their proper utilization is important for the development of functional foods. We have utilized the extracts of grape peel and seed obtained by ultrasonic-assisted (UAE) and supercritical fluid extractions (SFE) for the enrichment of Campbell ...