Grape seed oil: a potential functional food?
AUTOR(ES)
SHINAGAWA, Fernanda Branco, SANTANA, Fernanda Carvalho de, TORRES, Lucillia Rabelo Oliveira, MANCINI-FILHO, Jorge
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
09/10/2015
RESUMO
Grape seed oil (GSO) is not often consumed in Brazil and little is known of its nutritional value. Around the world there are already studies that point to the high levels of minority bioactive compounds and their relation to health benefits. The main constituent of GSO is linoleic fatty acid, some works are controversial and there is no consensus in literature regarding their effect on the animal organism. Thus, this study aimed to present a review of GSO and show the potential health effects of its major components, not only linoleic acid, but also γ-tocotrienol and β-sitosterol, and finally, their influence on lipid-modulating, anti and pro oxidative parameters.
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