Fereshteh Dehghani, Sepideh Soltani, Roya Kolahdouz-Mohammadi, Cain C. T. Clark, Shima Abdollahi
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引用次数: 0
Abstract
Background. A growing body of evidence has demonstrated the multiple effects of the individual phenolic antioxidants of grapes. However, it is not clear whether grape and its derivatives exert anti-inflammatory effects. In this systematic review and meta-analysis, we sought to examine the effects of grape/grape products on inflammation and oxidative stress in adults. Methods. This study has been conducted based on the PRISMA checklist. A systematic literature search in PubMed, Scopus, ISI Web of Science, and the Cochrane Library was conducted, from inception until January 2022, to identify eligible trials. Mean differences and standard deviations were pooled using random-effects models. Results. Twenty-nine eligible trials were included. Grape and its products significantly increased the catalase activity (n = 3 studies, 64 participants; WMD = 5.49 U/mg protein, 95% CI: 4.76, 6.22; P < 0.001; I2 = 0%; P-heterogeneity = 0.98), oxygen radical absorbance capacity (n = 5 studies, 206 participants; WMD = 90.06 µmol/l TE, 95% CI: 35.97, 144.15; P = 0.001; I2 = 35.6%; P-heterogeneity = 0.18), and total antioxidant capacity (n = 4 studies, 224 participants; WMD = 62.48 µmol/l, 95% CI: 31.62, 93.33; P < 0.001; I2 = 55.2%; P-heterogeneity = 0.08) and decreased thiobarbituric acid reactive substances levels (n = 5 studies, 153 participants; WMD = −0.17 nmol/mg, 95% CI: −0.31, −0.03; P = 0.02; I2 = 34.2%; P-heterogeneity = 0.19). No significant change was observed for inflammatory markers. Conclusion. Although grape/grape products elicited increases in antioxidant agents, they had no significant effect on inflammatory factors. This may be related to the low levels of baseline inflammatory factors, as none of the included studies enrolled patients with acute inflammation. Further well-designed studies are warranted to examine grape’s efficacy on inflammation and oxidative stress.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality