Scientific journal

60 2021

Journal of Food and Nutrition Research
Summary No. 4 / 2021

Li, W. – Cui, Y. – Xu, Y. – Zhao, Y. – Sun, Y. – Li, X.
Evaluation of antioxidants effects from grape seed extract consumption based on blood analysis of series of indicators on 110 random persons
Journal of Food and Nutrition Research, 60, 2021, No. 4, s. 308-315

Xiaosong Li, Department of Oncology, Seventh Medical Centre, Chinese PLA General Hospital, No. 5 Nanmencang Hutong, Dongcheng District, Beijing 100700, China. E-mail:

Received 20 May 2021; 1st revised 2 August 2021; accepted 16 September 2021; published online 27 October 2021.

Summary: In recent years, increasing attention has been paid to functional foods with antioxidative effects. Hence, comprehensive and precise evaluation of the effects of antioxidant food has also been a focus of food research. This study aimed to evaluate the validity and rationality of antioxidant indices and methods in vivo. One hundred and ten participants were randomly allocated to receive standardized grape seeds or placebo capsules. After 90 days of using either antioxidant preparations or placebo, antioxidant effects were measured based on the serum levels of superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), malondialdehyde, 8-isoprostaglandin and 3-nitrotyrosine. An antioxidant capability was considered if any two of the first three indices were positive, which means that self-comparison and between-groups levels significantly changed after 3 months. The results showed that the serum levels of all the tested antioxidant indices improved significantly (P < 0.01) after the use of grape seed extract. More importantly, the differences in SOD and GSH-PX levels were significant between the groups. In conclusion, SOD as well as GSH-PX levels can be effective indices and the method we utilized can provide helpful references for evaluation standards of the antioxidant function.

Keywords: bioactivity; antioxidant function; grade seeds; superoxide dismutase; glutathione peroxidase

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