Grape products and cardiovascular disease risk factors

Area of Science:

• Cardiovascular Science
• Nutritional Science
• Pharmacology

Background:

• Cardiovascular diseases (CVD) remain a leading cause of mortality worldwide.
• Grape products contain bioactive compounds like polyphenols, alcohol, and fiber, which may influence CVD risk factors.
• Previous research has often focused on specific grape products (e.g., wine) or isolated mechanisms of action.

Purpose of the Study:

• To systematically review in vivo trials examining the effects of various grape products on cardiovascular disease (CVD) risk factors.
• To synthesize findings from seventy-five trials published over the last 13 years.
• To explore the potential benefits of grape consumption on cardiovascular health.

Main Methods:

• Literature search of in vivo studies on grape products and CVD risk factors.
• Analysis of seventy-five trials published within a 13-year timeframe.
• Evaluation of studies considering grape constituents such as polyphenols, alcohol, and dietary fiber.

Main Results:

• Grape products demonstrated hypotensive (blood pressure-lowering) effects in multiple studies.
• Hypolipidaemic (cholesterol-lowering) and anti-atherosclerotic effects were observed.
• Improvements in antioxidant status were noted, including enhanced plasma antioxidant capacity and modulation of antioxidant enzymes.

Conclusions:

• Grape products show promise in mitigating multiple CVD risk factors.
• The observed benefits are likely attributable to their rich polyphenol, alcohol, and fiber content.
• Variations in study design and product composition may contribute to differing results across studies.