{"id":7966,"date":"2025-05-02T14:31:41","date_gmt":"2025-05-02T14:31:41","guid":{"rendered":"https:\/\/www.alvinesa.com\/references-clinical-studies\/"},"modified":"2025-05-02T15:25:09","modified_gmt":"2025-05-02T15:25:09","slug":"clinical-studies-references","status":"publish","type":"page","link":"https:\/\/www.alvinesa.com\/en\/clinical-studies-references\/","title":{"rendered":"Clinical Studies References"},"content":{"rendered":"\t\t
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Clinical Studies References<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t
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Grape Extract in Food Protection<\/b><\/span><\/span><\/span><\/p>

  1. University of C\u00f3rdoba \u2013 Antioxidant Mechanisms of Vitifresh 55703 & 55709 \u2013 2024<\/b><\/span><\/span><\/span>
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Vitifresh extracts show radical scavenging activities 3\u20137 times greater than BHT, significantly enhancing antioxidant protection in foods.<\/span><\/span><\/span><\/p><\/li>

  2. University of Castilla-La Mancha \u2013 Organoleptic Impact of Vitifresh Grape Extracts 55703 & 55709 \u2013 2024<\/b><\/span><\/span><\/span>
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Vitifresh extracts maintain sensory qualities (color, flavor) even at high dosages, with no significant differences detected by consumers.<\/span><\/span><\/span><\/p><\/li>

  3. Asincar (Association for Research in the Meat Industry of Asturias) \u2013 Evaluation of Antioxidant Effectiveness and Preservation in Meat Patties \u2013 2024<\/b><\/span><\/span><\/span>
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Vitifresh ingredients reduce lipid oxidation and improve meat preservation better than rosemary extract, sulfites, and other commercial antioxidants.<\/span><\/span><\/span><\/p><\/li>

  4. Bhaskar Reddy et al.<\/b><\/span><\/span><\/span> Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices<\/i><\/span><\/span><\/span> (2013)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed extract significantly improved oxidative and microbial stability of restructured mutton slices during refrigeration compared to control and BHA treatments\u200b.<\/span><\/span><\/span><\/p><\/li>

  5. Eva Grau-Fuentes et al.<\/b><\/span><\/span> Evaluation of the antimicrobial activity of grape extract against Bacillus cereus in rice<\/i><\/span><\/span><\/span> (2023)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape extract effectively inhibited Bacillus cereus in cooked rice, particularly at concentrations \u22655 mL\/L, depending on pH and temperature\u200b.<\/span><\/span><\/span><\/p><\/li>

  6. Vaya Chouchouli et al.<\/b><\/span><\/span><\/span> Fortification of yoghurts with grape (Vitis vinifera) seed extracts<\/i><\/span><\/span><\/span> (2013)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed extract fortified yoghurts had higher antioxidant activity and phenolic content without negatively affecting pH or Lactobacilli counts\u200b.<\/span><\/span><\/span><\/p><\/li>

  7. Ivana Rozsova et al.<\/b><\/span><\/span><\/span> The study of antimicrobial effect of grape seed extract<\/i><\/span><\/span><\/span> (2016)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed extract showed notable antimicrobial activity against Candida tropicalis and moderate effect against Enterococcus faecalis\u200b.<\/span><\/span><\/span><\/p><\/li>

  8. Ghorbani Tajani and Bisha<\/b><\/span><\/span><\/span> Effect of Food Matrix and Treatment Time on the Effectiveness of Grape Seed Extract as an Antilisterial Treatment in Fresh Produce<\/i><\/span><\/span><\/span> (2023)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed extract reduced Listeria monocytogenes on fresh produce, with better results on apples and longer exposure times\u200b.<\/span><\/span><\/span><\/p><\/li>

  9. Arzu Altunkaya et al.<\/b><\/span><\/span><\/span> Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract<\/i><\/span><\/span><\/span> (2013)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Mayonnaise enriched with GSE showed improved oxidative stability; however, higher GSE concentrations affected sensory acceptability\u200b.<\/span><\/span><\/span><\/p><\/li>

  10. Sowmya Nasimuddin et al.<\/b><\/span><\/span><\/span> A study on antibacterial effect of grape seed extracts in common clinical and drug-resistant isolates<\/i><\/span><\/span><\/span> (2016)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed extract exhibited strong antibacterial effects against both clinical and drug-resistant bacterial strains\u200b.<\/span><\/span><\/span><\/p><\/li>

  11. Mohammad Y. Memar et al.<\/b><\/span><\/span><\/span> The grape seed extract: a natural antimicrobial agent against different pathogens<\/i><\/span><\/span><\/span> (2019)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed extract demonstrated broad-spectrum antimicrobial activity, more effective against Gram-positive bacteria, and potential for clinical and food industry applications\u200b.<\/span><\/span><\/span><\/p><\/li>

  12. Mirian Pateiro et al.<\/b><\/span><\/span><\/span> Effect of Addition of Natural Antioxidants on the Shelf-Life of \u201cChorizo\u201d<\/i><\/span><\/span><\/span> (2015)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed extract reduced oxidation and microbial growth in dry-cured chorizo, enhancing shelf-life better than synthetic antioxidants\u200b.<\/span><\/span><\/span><\/p><\/li>

  13. Yan Chen et al.<\/b><\/span><\/span><\/span> Effective utilization of food wastes: Bioactivity of grape seed extraction and its application in food industry<\/i><\/span><\/span><\/span> (2020)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed extract offers strong antioxidant, anti-inflammatory, and antimicrobial benefits, making it a valuable ingredient in food industry innovations\u200b.<\/span><\/span><\/span><\/p><\/li>

  14. Reham A. Amin & Shimaa N. Edris<\/b><\/span><\/span><\/span> Grape Seed Extract as Natural Antioxidant and Antibacterial in Minced Beef<\/i><\/span><\/span><\/span> (2017)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed extract significantly delayed lipid oxidation and bacterial growth in minced beef during refrigerated storage, extending shelf-life better than synthetic antioxidants\u200b.<\/span><\/span><\/span><\/p><\/li>

  15. Melina Kitsiou et al.<\/b><\/span><\/span><\/span> A Systematic Quantitative Determination of the Antimicrobial Efficacy of Grape Seed Extract against Foodborne Bacterial Pathogens<\/i><\/span><\/span><\/span> (2023)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed extract was highly effective against <\/span><\/span><\/span>Listeria monocytogenes<\/i><\/span><\/span><\/span>, moderately effective against <\/span><\/span><\/span>E. coli<\/i><\/span><\/span><\/span> and <\/span><\/span><\/span>Salmonella Typhimurium<\/i><\/span><\/span><\/span>, showing potential for sustainable food preservation\u200b.<\/span><\/span><\/span><\/p><\/li>

  16. Yong Ma et al.<\/b><\/span><\/span><\/span> Antimicrobial Activity of Anthocyanins and Catechins against Foodborne Pathogens Escherichia coli and Salmonella<\/i><\/span><\/span><\/span> (2019)
    <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Anthocyanins and catechins significantly inhibited <\/span><\/span><\/span>E. coli<\/i><\/span><\/span><\/span> and <\/span><\/span><\/span>Salmonella<\/i><\/span><\/span><\/span>, and improved gut microbiota balance, suggesting they are promising alternatives to antibiotics\u200b.<\/span><\/span><\/span><\/p><\/li><\/ol>

    Olives Extract in Food Protection<\/b><\/span><\/span><\/span><\/p>

    1. Clemencia Chaves-L\u00f3pez et al.<\/b><\/span><\/span><\/span> Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters<\/i><\/span><\/span><\/span> (2015)
      <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Polyphenols from olive mill wastewater significantly inhibited undesirable fungi on fermented sausages, providing a natural alternative to chemical antifungal agents\u200b.<\/span><\/span><\/span><\/p><\/li>

    2. Iria Mu\u00ed\u00f1o et al.<\/b><\/span><\/span><\/span>
      <\/span><\/span><\/span>Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes<\/i><\/span><\/span><\/span> (2016)
      <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Olive waste extracts effectively delayed oxidation in omega-3-enriched lamb patties, extending shelf-life without affecting sensory quality<\/span><\/span><\/span><\/p><\/li>

    3. Stefania Balzan et al.<\/b><\/span><\/span><\/span>
      <\/span><\/span><\/span>Effect of phenols extracted from a by-product of the oil mill on the shelf-life of raw and cooked fresh pork sausages in the absence of chemical additives<\/i><\/span><\/span><\/span> (2017)
      <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Olive phenol extracts reduced lipid oxidation and cholesterol oxidation products in pork sausages, enhancing shelf-life and maintaining sensory acceptability\u200b.<\/span><\/span><\/span><\/p><\/li>

    4. Liliana Rounds et al.<\/b><\/span><\/span><\/span>
      <\/span><\/span><\/span>Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil<\/i><\/span><\/span><\/span> (2013)
      <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Olive extract at 3% completely inhibited <\/span><\/span><\/span>E. coli O157:H7<\/i><\/span><\/span><\/span> and significantly reduced carcinogenic heterocyclic amines in ground beef patties<\/span><\/span><\/span><\/p><\/li>

    5. Gema Nieto et al.<\/b><\/span><\/span><\/span> Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages<\/i><\/span><\/span><\/span> (2017)
      <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Hydroxytyrosol extracts improved antioxidant protection in chicken sausages, though some extracts negatively impacted emulsion stability and sensory properties\u200b.<\/span><\/span><\/span><\/p><\/li>

    6. Lorena Mart\u00ednez et al.<\/b><\/span><\/span><\/span> Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat<\/i><\/span><\/span><\/span> (2018)
      <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Hydroxytyrosol is a powerful antioxidant and antimicrobial agent suitable for meat products, but sensory modifications must be managed before application\u200b.<\/span><\/span><\/span><\/p><\/li>

    7. Raffaella Branciari et al.<\/b><\/span><\/span><\/span> Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste<\/i><\/span><\/span><\/span> (2017)
      <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Feeding chickens olive polyphenols improved meat antioxidant status without affecting growth or meat quality, supporting a circular economy model\u200b.<\/span><\/span><\/span><\/p><\/li>

    8. Gema Nieto et al.<\/b><\/span><\/span><\/span> Effect of hydroxytyrosol, walnut and olive oil on nutritional profile of Low-Fat Chicken Frankfurters<\/i><\/span><\/span><\/span> (2017)
      <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> The combination of hydroxytyrosol, walnut, and olive oil improved the nutritional profile of low-fat chicken frankfurters while reducing oxidation and enhancing mineral content\u200b.<\/span><\/span><\/span><\/p><\/li>

    9. Raffaella Branciari et al.<\/b><\/span><\/span><\/span> Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage<\/i><\/span><\/span><\/span> (2015)
      <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Olive cake supplementation reduced lipid oxidation and preserved color and sensory quality in beef during storage\u200b.<\/span><\/span><\/span><\/p><\/li>

    10. Rossana Roila et al.<\/b><\/span><\/span><\/span> Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese<\/i><\/span><\/span><\/span> (2016)
      <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Olive mill wastewater extract showed strong antimicrobial activity against <\/span><\/span><\/span>Pseudomonas fluorescens<\/i><\/span><\/span><\/span>, highlighting its potential as a natural food preservative\u200b<\/span><\/span><\/span><\/p><\/li><\/ol>

      Olives Extract in Nutraceuticals<\/span><\/span><\/span><\/p>

      1. Raquel Mateos Briz & M\u00aa \u00c1ngeles Mart\u00edn Arribas. <\/span>Supplementation with hydroxytyrosol for the prevention of diseases associated with aging<\/span><\/span><\/em> (2025)
        <\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> A 16-week clinical trial in overweight prediabetic adults showed that hydroxytyrosol supplementation significantly reduced oxidative stress markers (oxLDL, protein carbonyls, 8-OHdG) and IL-6, confirming its antioxidant and anti-inflammatory effects without adverse impacts, supporting its role in preventing age-related diseases<\/span><\/span><\/p><\/li>

      2. Hagiwara et al.<\/b><\/span><\/span><\/span> Olive polyphenol hydroxytyrosol prevents bone loss<\/i><\/span><\/span><\/span> (2011)
        <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Hydroxytyrosol inhibited bone resorption and stimulated calcium deposition, effectively preventing bone loss in ovariectomized mice, suggesting it could be a remedy for osteoporosis\u200b.<\/span><\/span><\/span><\/p><\/li>

      3. Vilaplana-P\u00e9rez et al.<\/b><\/span><\/span><\/span> Hydroxytyrosol and potential uses in cardiovascular diseases, cancer, and AIDS<\/i><\/span><\/span><\/span> (2014)
        <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Hydroxytyrosol exerts antioxidant and anti-inflammatory effects, with promising results in preclinical models for cardiovascular protection, cancer prevention, and HIV-related immune defense\u200b.<\/span><\/span><\/span><\/p><\/li>

      4. Richard et al.<\/b><\/span><\/span><\/span> Hydroxytyrosol is the major anti-inflammatory compound in aqueous olive extracts<\/i><\/span><\/span><\/span> (2011)
        <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Hydroxytyrosol strongly inhibited the production of inflammatory mediators (NO, PGE2, cytokines), confirming its potent anti-inflammatory activity in macrophages\u200b.<\/span><\/span><\/span><\/p><\/li>

      5. Karkovi\u0107 Markovi\u0107 et al.<\/b><\/span><\/span><\/span> Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health<\/i><\/span><\/span><\/span> (2019)
        <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Hydroxytyrosol and related olive phenols offer antiatherogenic, anticancer, neuroprotective and endocrine effects, but further studies are needed to clarify their therapeutic potential\u200b.<\/span><\/span><\/span><\/p><\/li>

      6. Casado-D\u00edaz et al.<\/b><\/span><\/span><\/span> Serum from postmenopausal women treated with a by-product of olive oil stimulates osteoblastogenesis and inhibits adipogenesis<\/i><\/span><\/span><\/span> (2017)
        <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Serum from women treated with olive oil by-product improved bone-forming cell activity and reduced fat cell formation, indicating a bone-protective and anti-aging potential\u200b.<\/span><\/span><\/span><\/p><\/li>

      7. Binou et al.<\/b><\/span><\/span><\/span> Positive contribution of hydroxytyrosol-enriched wheat bread to HbA1c levels, lipid profile, markers of inflammation and body weight in subjects with type 2 diabetes mellitus<\/i><\/span><\/span><\/span> (2023)
        <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Daily intake of HT-enriched bread significantly improved glucose control, lipid profile, inflammation, and body fat in diabetic patients, supporting its use in functional foods\u200b.<\/span><\/span><\/span><\/p><\/li>

      8. L\u00e9ger et al.<\/b><\/span><\/span><\/span> A thromboxane effect of a hydroxytyrosol-rich olive oil wastewater extract in patients with type I diabetes<\/i><\/span><\/span><\/span> (2005)
        <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Hydroxytyrosol reduced serum thromboxane B2 levels, indicating a potential anti-thrombotic effect in diabetic patients\u200b.<\/span><\/span><\/span><\/p><\/li>

      9. Mart\u00ednez et al.<\/b><\/span><\/span><\/span> Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat<\/i><\/span><\/span><\/span> (2018)
        <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Hydroxytyrosol offers powerful antioxidant and antimicrobial benefits in meat products, although its strong flavor may require formulation adjustments\u200b.<\/span><\/span><\/span><\/p><\/li>

      10. Mart\u00ednez-Zamora et al.<\/b><\/span><\/span><\/span> Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat<\/i><\/span><\/span><\/span> (2021)
        <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Hydroxytyrosol from olive tree derivatives is effective as a natural preservative in meat due to its antioxidant and antimicrobial properties, supporting clean-label trends\u200b<\/span><\/span><\/span><\/p><\/li><\/ol>

        Grape Extract in Nutraceuticals<\/b><\/span><\/span><\/p>

        1. Tamami Odai et al.<\/b><\/span><\/span><\/span> Effects of Grape Seed Proanthocyanidin Extract on Vascular Endothelial Function in Participants with Prehypertension<\/i><\/span><\/span><\/span> (2019)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> High-dose GSPE (400 mg\/day) significantly reduced systolic blood pressure and improved arterial stiffness parameters, suggesting vascular benefits for prehypertensive individuals\u200b.<\/span><\/span><\/span><\/p><\/li>

        2. Eunyoung Park et al.<\/b><\/span><\/span><\/span> Effects of Grape Seed Extract Beverage on Blood Pressure and Metabolic Indices in Individuals with Pre-hypertension<\/i><\/span><\/span><\/span> (2016)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> GSE supplementation (300 mg\/day) for 6 weeks significantly reduced systolic and diastolic blood pressure and tended to improve insulin sensitivity, confirming its potential for early cardiovascular risk management\u200b.<\/span><\/span><\/span><\/p><\/li>

        3. Roberta Lupoli et al.<\/b><\/span><\/span><\/span> Impact of Grape Products on Lipid Profile: A Meta-Analysis of Randomized Controlled Studies<\/i><\/span><\/span><\/span> (2020)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape product supplementation significantly improved lipid profiles by lowering total cholesterol, LDL, triglycerides, and oxidized LDL, while increasing HDL levels\u200b.<\/span><\/span><\/span><\/p><\/li>

        4. Maryam Akaberi & Hosein Hosseinzade. <\/b><\/span><\/span><\/span>Grapes (Vitis vinifera) as a Potential Candidate for the Therapy of the Metabolic Syndrome<\/i><\/span><\/span><\/span> (2016)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape polyphenols, especially proanthocyanidins, demonstrated protective effects against hypertension, hyperglycemia, hyperlipidemia, and oxidative stress, making grapes a promising therapeutic food for metabolic syndrome\u200b.<\/span><\/span><\/span><\/p><\/li>

        5. Mustali M. Dohadwala & Joseph A. Vita<\/b><\/span><\/span><\/span> Grapes and Cardiovascular Disease<\/i><\/span><\/span><\/span> (2009)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Epidemiological and experimental evidence support that grape polyphenols lower cardiovascular risk through multiple mechanisms including endothelial improvement, oxidative stress reduction, and anti-inflammatory effects\u200b.<\/span><\/span><\/span><\/p><\/li>

        6. Roberta Lupoli et al.<\/b><\/span><\/span><\/span> Impact of Grape Products on Lipid Profile: A Meta-Analysis<\/i><\/span><\/span><\/span> (2020)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Confirmed again that grape polyphenols significantly improved lipid markers, especially LDL-C and oxidized LDL, reinforcing their cardioprotective role\u200b.<\/span><\/span><\/span><\/p><\/li>

        7. Harm H.H. Feringa et al.<\/b><\/span><\/span><\/span> The Effect of Grape Seed Extract on Cardiovascular Risk Markers: A Meta-Analysis of Randomized Controlled Trials<\/i><\/span><\/span><\/span> (2011)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed extract significantly lowered systolic blood pressure and heart rate, but had no effect on lipid profile or CRP, suggesting its main benefit lies in hemodynamic modulation\u200b.<\/span><\/span><\/span><\/p><\/li>

        8. Richard Draijer et al.<\/b><\/span><\/span><\/span> Consumption of a Polyphenol-Rich Grape-Wine Extract Lowers Ambulatory Blood Pressure in Mildly Hypertensive Subjects<\/i><\/span><\/span><\/span> (2015)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> A grape-wine polyphenol extract significantly reduced 24-hour ambulatory systolic and diastolic blood pressure, particularly during daytime; grape-only extract had no significant effect\u200b.<\/span><\/span><\/span><\/p><\/li>

        9. Nachum Vaisman & Eva Niv<\/b><\/span><\/span><\/span>. <\/span><\/span><\/span>Daily Consumption of Red Grape Cell Powder in a Dietary Dose Improves Cardiovascular Parameters<\/i><\/span><\/span><\/span> (2015)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Red grape cell powder improved flow-mediated dilation, reduced diastolic blood pressure, and decreased oxidative stress in mildly hypertensive individuals over 12 weeks\u200b.<\/span><\/span><\/span><\/p><\/li>

        10. P. Kar et al.<\/b><\/span><\/span><\/span> Effects of Grape Seed Extract in Type 2 Diabetic Subjects at High Cardiovascular Risk<\/i><\/span><\/span><\/span> (2009)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> GSE supplementation significantly reduced inflammation (hsCRP), improved antioxidant status, and lowered fructosamine in diabetic patients, supporting its role in cardiovascular risk reduction\u200b.<\/span><\/span><\/span><\/p><\/li>

        11. Gianni Belcaro et al.<\/b><\/span><\/span><\/span> Grape Seed Procyanidins in Pre- and Mild Hypertension: A Registry Study<\/i><\/span><\/span><\/span> (2013)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed procyanidin extract (Enovita) significantly improved blood pressure and microcirculation in a dose-dependent manner, normalizing blood pressure in 93% of participants receiving 300 mg\/day\u200b.<\/span><\/span><\/span><\/p><\/li>

        12. Christiane Sch\u00f6n et al.<\/b><\/span><\/span><\/span> Grape Seed Extract Positively Modulates Blood Pressure and Perceived Stress: A Randomized, Double-Blind, Placebo-Controlled Study<\/i><\/span><\/span><\/span> (2021)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> GSE (Enovita) significantly reduced blood pressure and improved perceived stress in healthy volunteers, indicating cardiovascular and mood-related benefits\u200b.<\/span><\/span><\/span><\/p><\/li>

        13. Rachel Jayne Bird et al.<\/b><\/span><\/span><\/span> The Effect of Grape Interventions on Cognitive and Mental Performance: A Systematic Review<\/i><\/span><\/span><\/span> (2021)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Chronic grape consumption improved cognitive domains such as memory and executive function, with some evidence of enhanced reaction time, supporting grapes\u2019 potential to support brain health in aging\u200b.<\/span><\/span><\/span><\/p><\/li>

        14. Marta S. Ferreira et al.<\/b><\/span><\/span><\/span> Trends in the Use of Botanicals in Anti-Aging Cosmetics<\/i><\/span><\/span><\/span> (2021)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Vitis vinifera was one of the top three botanical ingredients in anti-aging cosmetics, valued for its high flavonoid content\u2014especially proanthocyanidins\u2014with proven antioxidant and DNA-protective properties\u200b.<\/span><\/span><\/span><\/p><\/li>

        15. Rob\u00e8r Kemperman et al.<\/b><\/span><\/span><\/span> Impact of Polyphenols from Black Tea and Red Wine\/Grape Juice on a Gut Model Microbiome<\/i><\/span><\/span><\/span> (2013)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape polyphenols positively altered the gut microbiome composition, favoring beneficial bacteria and suggesting potential for gut health and systemic anti-inflammatory effects\u200b.<\/span><\/span><\/span><\/p><\/li>

        16. O.V. Zillich et al.<\/b><\/span><\/span><\/span> Polyphenols as Active Ingredients for Cosmetic Products<\/i><\/span><\/span><\/span> (2015)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape-derived polyphenols (especially from seeds) exhibit antioxidant, anti-inflammatory, and photoprotective effects in skin models, reinforcing their use in anti-aging skincare formulations\u200b.<\/span><\/span><\/span><\/p><\/li>

        17. Nonhlanhla Lunjani et al.<\/b><\/span><\/span><\/span> Microbiome and Skin Biology<\/i><\/span><\/span><\/span> (2019)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> The skin and gut microbiomes are intricately connected; modulation of either may influence skin health, with promising implications for therapeutic interventions in inflammation and barrier function\u200b.<\/span><\/span><\/span><\/p><\/li>

        18. Shivani Sinha et al.<\/b><\/span><\/span><\/span> The Skin Microbiome and the Gut-Skin Axis<\/i><\/span><\/span><\/span> (2021)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Emerging evidence shows that gut microbiota modulates the skin microbiome and immune responses, supporting the gut-skin axis as a therapeutic target for dermatological conditions\u200b.<\/span><\/span><\/span><\/p><\/li>

        19. Marion Dumoulin et al.<\/b><\/span><\/span><\/span> Clinical Effects of an Oral Supplement Rich in Antioxidants on Skin Radiance in Women<\/i><\/span><\/span><\/span> (2016)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> An oral supplement containing grape seed extract improved skin luminosity, firmness, and reduced facial imperfections, supporting its efficacy in enhancing skin radiance in women with dull complexion\u200b.<\/span><\/span><\/span><\/p><\/li>

        20. Taibur Rahman et al.<\/b><\/span><\/span><\/span> Oxidative Stress and Human Health<\/i><\/span><\/span><\/span> (2012)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Oxidative stress caused by an imbalance between ROS and antioxidants contributes to numerous chronic diseases such as cardiovascular disease, neurodegeneration, cancer, and infertility, highlighting the crucial role of antioxidant defense in maintaining human health\u200b.<\/span><\/span><\/span><\/p><\/li>

        21. Sejal B. Doshi & Ashok Agarwal<\/b><\/span><\/span><\/span> The Role of Oxidative Stress in Menopause<\/i><\/span><\/span><\/span> (2013)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> The decline in estrogen during menopause increases oxidative stress, contributing to cardiovascular disease, osteoporosis, and other aging-related pathologies; antioxidant supplementation may help alleviate menopausal symptoms\u200b.<\/span><\/span><\/span><\/p><\/li>

        22. Rachel Kimble et al.<\/b><\/span><\/span><\/span> The Effect of Dietary Anthocyanins on Exercise Recovery: A Systematic Review and Meta-analysis<\/i><\/span><\/span><\/span> (2023)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Anthocyanin-rich foods significantly improved antioxidant capacity, reduced inflammation and muscle damage, and enhanced strength and recovery post-exercise, supporting their role in exercise performance and recovery\u200b.<\/span><\/span><\/span><\/p><\/li>

        23. Masakazu Terauchi et al.<\/b><\/span><\/span><\/span> Effects of Grape Seed Proanthocyanidin Extract on Menopausal Symptoms, Body Composition, and Cardiovascular Parameters<\/i><\/span><\/span><\/span> (2014)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Grape seed extract reduced menopausal symptoms, anxiety, insomnia, and blood pressure, while increasing muscle mass, offering a safe and effective natural alternative for middle-aged women\u200b.<\/span><\/span><\/span><\/p><\/li>

        24. Toru Izumi & Masakazu Terauchi<\/b><\/span><\/span><\/span>. <\/span><\/span><\/span>The Diverse Efficacy of Food-Derived Proanthocyanidins for Middle-Aged and Elderly Women<\/i><\/span><\/span><\/span> (2020)
          <\/span><\/span><\/span>Conclusion:<\/i><\/span><\/span><\/span> Proanthocyanidins help prevent cardiovascular disease, obesity, cancer, osteoporosis, and menopausal symptoms, proving to be effective complementary therapies for aging women\u200b.<\/span><\/span><\/span><\/p><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Clinical Studies References Grape Extract in Food Protection University of C\u00f3rdoba \u2013 Antioxidant Mechanisms of Vitifresh 55703 & 55709 \u2013 2024Conclusion: Vitifresh extracts show radical scavenging activities 3\u20137 times greater than BHT, significantly enhancing antioxidant protection in foods. University of Castilla-La Mancha \u2013 Organoleptic Impact of Vitifresh Grape Extracts 55703 & 55709 \u2013 2024Conclusion: Vitifresh extracts maintain sensory qualities (color, flavor) even at high dosages, with no significant differences detected by consumers. Asincar (Association for Research in the Meat Industry of Asturias) \u2013 Evaluation of Antioxidant Effectiveness and Preservation in Meat Patties \u2013 2024Conclusion: Vitifresh ingredients reduce lipid oxidation and improve meat preservation better than rosemary extract, sulfites, and other commercial antioxidants. Bhaskar Reddy et al. Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices (2013)Conclusion: Grape seed extract significantly improved oxidative and microbial stability of restructured mutton slices during refrigeration compared to control and BHA treatments\u200b. Eva Grau-Fuentes et al. Evaluation of the antimicrobial activity of grape extract against Bacillus cereus in rice (2023)Conclusion: Grape extract effectively inhibited Bacillus cereus in cooked rice, particularly at concentrations \u22655 mL\/L, depending on pH and temperature\u200b. Vaya Chouchouli et al. Fortification of yoghurts with grape (Vitis vinifera) seed extracts (2013)Conclusion: Grape seed extract fortified yoghurts had higher antioxidant activity and phenolic content without negatively affecting pH or Lactobacilli counts\u200b. Ivana Rozsova et al. The study of antimicrobial effect of grape seed extract (2016)Conclusion: Grape seed extract showed notable antimicrobial activity against Candida tropicalis and moderate effect against Enterococcus faecalis\u200b. Ghorbani Tajani and Bisha Effect of Food Matrix and Treatment Time on the Effectiveness of Grape Seed Extract as an Antilisterial Treatment in Fresh Produce (2023)Conclusion: Grape seed extract reduced Listeria monocytogenes on fresh produce, with better results on apples and longer exposure times\u200b. Arzu Altunkaya et al. Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract (2013)Conclusion: Mayonnaise enriched with GSE showed improved oxidative stability; however, higher GSE concentrations affected sensory acceptability\u200b. Sowmya Nasimuddin et al. A study on antibacterial effect of grape seed extracts in common clinical and drug-resistant isolates (2016)Conclusion: Grape seed extract exhibited strong antibacterial effects against both clinical and drug-resistant bacterial strains\u200b. Mohammad Y. Memar et al. The grape seed extract: a natural antimicrobial agent against different pathogens (2019)Conclusion: Grape seed extract demonstrated broad-spectrum antimicrobial activity, more effective against Gram-positive bacteria, and potential for clinical and food industry applications\u200b. Mirian Pateiro et al. Effect of Addition of Natural Antioxidants on the Shelf-Life of \u201cChorizo\u201d (2015)Conclusion: Grape seed extract reduced oxidation and microbial growth in dry-cured chorizo, enhancing shelf-life better than synthetic antioxidants\u200b. Yan Chen et al. Effective utilization of food wastes: Bioactivity of grape seed extraction and its application in food industry (2020)Conclusion: Grape seed extract offers strong antioxidant, anti-inflammatory, and antimicrobial benefits, making it a valuable ingredient in food industry innovations\u200b. Reham A. Amin & Shimaa N. Edris Grape Seed Extract as Natural Antioxidant and Antibacterial in Minced Beef (2017)Conclusion: Grape seed extract significantly delayed lipid oxidation and bacterial growth in minced beef during refrigerated storage, extending shelf-life better than synthetic antioxidants\u200b. Melina Kitsiou et al. A Systematic Quantitative Determination of the Antimicrobial Efficacy of Grape Seed Extract against Foodborne Bacterial Pathogens (2023)Conclusion: Grape seed extract was highly effective against Listeria monocytogenes, moderately effective against E. coli and Salmonella Typhimurium, showing potential for sustainable food preservation\u200b. Yong Ma et al. Antimicrobial Activity of Anthocyanins and Catechins against Foodborne Pathogens Escherichia coli and Salmonella (2019)Conclusion: Anthocyanins and catechins significantly inhibited E. coli and Salmonella, and improved gut microbiota balance, suggesting they are promising alternatives to antibiotics\u200b. Olives Extract in Food Protection Clemencia Chaves-L\u00f3pez et al. Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters (2015)Conclusion: Polyphenols from olive mill wastewater significantly inhibited undesirable fungi on fermented sausages, providing a natural alternative to chemical antifungal agents\u200b. Iria Mu\u00ed\u00f1o et al.Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes (2016)Conclusion: Olive waste extracts effectively delayed oxidation in omega-3-enriched lamb patties, extending shelf-life without affecting sensory quality Stefania Balzan et al.Effect of phenols extracted from a by-product of the oil mill on the shelf-life of raw and cooked fresh pork sausages in the absence of chemical additives (2017)Conclusion: Olive phenol extracts reduced lipid oxidation and cholesterol oxidation products in pork sausages, enhancing shelf-life and maintaining sensory acceptability\u200b. Liliana Rounds et al.Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil (2013)Conclusion: Olive extract at 3% completely inhibited E. coli O157:H7 and significantly reduced carcinogenic heterocyclic amines in ground beef patties Gema Nieto et al. Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages (2017)Conclusion: Hydroxytyrosol extracts improved antioxidant protection in chicken sausages, though some extracts negatively impacted emulsion stability and sensory properties\u200b. Lorena Mart\u00ednez et al. Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat (2018)Conclusion: Hydroxytyrosol is a powerful antioxidant and antimicrobial agent suitable for meat products, but sensory modifications must be managed before application\u200b. Raffaella Branciari et al. Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste (2017)Conclusion: Feeding chickens olive polyphenols improved meat antioxidant status without affecting growth or meat quality, supporting a circular economy model\u200b. Gema Nieto et al. Effect of hydroxytyrosol, walnut and olive oil on nutritional profile of Low-Fat Chicken Frankfurters (2017)Conclusion: The combination of hydroxytyrosol, walnut, and olive oil improved the nutritional profile of low-fat chicken frankfurters while reducing oxidation and enhancing mineral content\u200b. Raffaella Branciari et al. Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage (2015)Conclusion: Olive cake supplementation reduced lipid oxidation and preserved color and sensory quality in beef during storage\u200b. Rossana Roila et al. Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese (2016)Conclusion: Olive mill wastewater extract showed<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-7966","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.alvinesa.com\/en\/wp-json\/wp\/v2\/pages\/7966","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alvinesa.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.alvinesa.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.alvinesa.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alvinesa.com\/en\/wp-json\/wp\/v2\/comments?post=7966"}],"version-history":[{"count":11,"href":"https:\/\/www.alvinesa.com\/en\/wp-json\/wp\/v2\/pages\/7966\/revisions"}],"predecessor-version":[{"id":8026,"href":"https:\/\/www.alvinesa.com\/en\/wp-json\/wp\/v2\/pages\/7966\/revisions\/8026"}],"wp:attachment":[{"href":"https:\/\/www.alvinesa.com\/en\/wp-json\/wp\/v2\/media?parent=7966"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}