Nutrient #8: Grape Seed
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7 Benefits of Grape Seed
Grape seeds are rich in antioxidants, including anthocyanins, oligomeric proanthocyanidin complexes (OPCs), phenolic acids, and flavonoids.
This is because of the following reported benefits:
- It can help prevent disease and protect against tissue damage, inflammation and oxidative stress
- It can lessen blood pressure.
- It can enhance blood flow.
- It could reduce oxidative damage.
- Your collagen levels and bone strength may improve.
- It supports your brain as it ages.
- It can improve kidney function.
Ways to consume/use Grape Seed:
- Dietary supplement made by drying, removing and crushing the bitter-tasting seeds of grapes.
- It can be in a form of extract.
- It can also be in a form of UV-induced health effects in human skin.
Grape Seed is one of 20 powerful nutrients in this series.
ALL 20 of these nutrients are contained inside the ProVen Nutritional Complex that we recommend.
To get ProVen for yourself (or to check out more details), follow the link below.
Click the ‘Next Nutrient’ button below to check out the next beneficial nutrient:
Research:
Joshi, Shantaram S., C. A. Kuszynski, and D. Bagchi. "The cellular and molecular basis of health benefits of grape seed proanthocyanidin extract." Current Pharmaceutical Biotechnology 2.2 (2001): 187-200.
Ma, Zheng Feei, and Hongxia Zhang. "Phytochemical constituents, health benefits, and industrial applications of grape seeds: A mini-review." Antioxidants 6.3 (2017): 71.
Gupta, Madhavi, et al. "Grape seed extract: Having a potential health benefits." Journal of Food Science and Technology (2020): 1-11.
Yemis, Oktay, Emre Bakkalbasi, and Nevzat Artik. "Antioxidative activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey." International journal of food science & technology 43.1 (2008): 154-159.
Huang, Ling-ling, et al. "Protective effects of grape seed proanthocyanidins on cardiovascular remodeling in DOCA-salt hypertension rats." The Journal of nutritional biochemistry 26.8 (2015): 841-849.
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