Grape seed oil: a potential functional food?

被引：74
|
作者：
Shinagawa, Fernanda Branco [1 ]
de Santana, Fernanda Carvalho [1 ]
Oliveira Torres, Lucillia Rabelo [1 ]
Mancini-Filho, Jorge [1 ]
机构：
[1] Univ Sao Paulo, FCF, Lab Lipides, BR-09500900 Sao Paulo, SP, Brazil
来源：
FOOD SCIENCE AND TECHNOLOGY | 2015年 / 35卷 / 03期
关键词：
grape seed oil; linoleic acid; tocotrienols; oxidative stress; inflammation; POLYUNSATURATED FATTY-ACIDS; OXIDATIVE STRESS; INSULIN-RESISTANCE; LIPID-METABOLISM; VITAMIN-E; PROCYANIDIN FRACTIONS; PHENOLIC-COMPOUNDS; LINOLEIC-ACID; ANTIOXIDANT; INFLAMMATION;
D O I：
10.1590/1678-457X.6826
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Grape seed oil (GSO) is not often consumed in Brazil and little is known of its nutritional value. Around the world there are already studies that point to the high levels of minority bioactive compounds and their relation to health benefits. The main constituent of GSO is linoleic fatty acid, some works are controversial and there is no consensus in literature regarding their effect on the animal organism. Thus, this study aimed to present a review of GSO and show the potential health effects of its major components, not only linoleic acid, but also gamma-tocotrienol and beta-sitosterol, and finally, their influence on lipid-modulating, anti and pro oxidative parameters.
引用
收藏
页码：399 / 406
页数：8
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