It is known from decades that grape polyphenolic extracts offer various beneficial effects on human being health and wellbeing.


Grape polyphenolic  compounds already reported effective activities in cardiovascular issues, mainly by means of maintaining healthy blood pressure levels, preventing LDL oxidation, and protecting blood vessels.

Moreover, grape extracts are also known to have a great potential in weight management by means of enhancing the fat destruction (lipolysis) in synergy with a substantial increase in the metabolic rate of our organism.

Recently, interesting new research in the cognitive health area have been performed to provide new natural solutions to prevent neurodegenerative diseases. Especially, various polyphenols rich extracts (from grape skin or grape seeds) already demonstrated interesting properties in the case of neurogenerative disease models like Alzheimer or Parkinson.

In addition to this research, as indicated in other research, it has already been shown Cognitive-Enhancing Effects of a Polyphenols-Rich Extract from Fruits without Changes in Neuropathology in an Animal Model of Alzheimer’s Disease, and the Neuroprotective benefits of grape seed and skin extract in a mouse model of Parkinson’s disease.

One of the main identified factors related to some of these neurodegenerative disorders is stress. As grape polyphenols already demonstrated efficiency against oxidative stress in the past and is already used in animal feed to substitute Vitamin E and offer a natural solution to support the stress management, Alvinesa Natural Ingredients decided to join and lead the Foo4Neuron project a few years ago.

In the FOOD4NEURON project, two polyphenolic grape extracts of Alvinesa Natural Ingredients portfolio have been tested. The selected extracts are white grape seed polyphenols(complex mixture of monomers, dimers, trimers, oligomers and proanthocyanidins (PACs)) and red grape polyphenols(complex mixture of PACs and anthocyanins).  These two extracts are water extracted and purified through our unique physical process.

Both extracts (Anthocyanins, proanthocyanins,) demonstrated very interesting In vitro and In vivo results and some promising protective properties against oxidative stress process occurring in the brain.

These studies have been carried out by CIBIR (Center for Biomedical Research of La Rioja) as result of the project FOOD4NEURON.

More interesting results are coming soon about neuroprotective effects of anthocyanins and proanthocyanins, especially in the case of their application in beverages matrix.

Do you want to know more about the project or about our natural grape extracts? CONTACT US!




Financed by: ERDF/Ministry of Science, Innovation and Universities – Spanish Research Agency/PROJECT: New food to prevent diseases with cognitive impairment, with reference number RTC-2017-6424-1.

Bobadilla, M.; García-Sanmartín, J.; Martínez, A. Natural Food Supplements Reduce Oxidative Stress in Primary Neurons and in the Mouse Brain, Suggesting Applications in the Prevention of Neurodegenerative Diseases.Antioxidants 2021, 10, 46.   

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