Bioabsorption and in vivo antioxidant properties of grape extract biovin((r)): a human intervention study

ABSTRACT Recent epidemiological studies have indicated that intake of grapes and other food products such as red wine derived from grapes may lower incidence of cancer and coronary heart diseases. Grapes and grape extracts, in addition to the traditional nutrients such as sugars and vitamins, are also rich sources of polyphenolic antioxidants. A study was undertaken with the overall objective of evaluating the antioxidant potential of the grape extract Biovin((R)) (Cyvex Nutrition, Inc., Irvine, CA) both in vitro and in healthy human subjects. A dose-response relationship between the grape extract and its antioxidant potential was observed in the in vitro and in liposome system. Fourteen subjects (7 men and 7 women) were orally given Biovin, 375 mg/day for 4 weeks, followed by a 2-week washout period during which consumption of Biovin was discontinued. Fasting blood samples were collected at the beginning and end of the treatment period and at the end of the posttreatment washout period. Serum polyphenols, antioxidants, and biomarkers of oxidation including lipid, protein, and low-density lipoprotein (LDL) oxidation were measured. Results showed that Biovin polyphenols were well tolerated by the subjects and were absorbed readily. On discontinuation of consumption of the Biovin capsules, serum levels of the polyphenols were depleted rapidly. Consumption of Biovin was also associated with increased serum antioxidant potential and lower protein and LDL oxidation. Levels of other antioxidants measured did not differ with the treatment. Results from this study strongly suggest an important beneficial role for Biovin polyphenols in enhancing the antioxidant capacity of the serum and protecting proteins and LDL cholesterol against oxidative damage. These outcomes can significantly reduce the risk of chronic diseases such as cancer and coronary heart diseases.