From: Doug Skrecky (oberon@vcn.bc.ca)
Date: Fri Apr 23 1999 - 22:03:08 MDT
Citations: 1-4
<1>
Authors
Osman HE. Maalej N. Shanmuganayagam D. Folts JD.
Institution
University of Wisconsin Medical School Madison, WI, 53792, USA.
Title
Grape juice but not orange or grapefruit juice inhibits platelet activity in
dogs and monkeys.
Source
Journal of Nutrition. 128(12):2307-12, 1998 Dec.
Abstract
Platelet aggregation (PA) contributes to both the development of
atherosclerosis and acute platelet thrombus formation (APTF) followed by
embolization producing cyclic flow reductions (CFR) in stenosed and damaged
dog and human coronary arteries. In seven anesthetized dogs with coronary
stenosis and medial damage, CFR occurred at 7 +/- 3/30 min and were abolished
127 +/- 18 min after gastric administration of 10 mL of purple grape
juice/kg. Collagen-induced ex vivo whole blood PA decreased by 49 +/- 9%
after the abolishment of CFR with grape juice. Ten mL of orange juice/kg (n =
5) and 10 mL of grapefruit juice/kg (n = 5) had no significant effect on the
frequency of the CFR or on ex vivo PA. In vitro studies have suggested that
flavonoids bind to platelet cell membranes and thus may have an accumulative
or tissue-loading effect over time. To test this we fed 5 mL of grape
juice/kg to 5 cynomologous monkeys for 7 d. Collagen-induced ex vivo PA
decreased by 41 +/- 17% compared to control (pre-reatment) after 7 d of
feeding. In the same 5 monkeys, neither 5 mL of orange juice/kg nor 5 mL of
grapefruit juice/kg given orally for 7 d produced any significant change in
PA. Grape juice contains the flavonoids quercetin, kaempferol and myricetin,
which are known inhibitors of PA in vitro. Orange juice and grapefruit juice,
while containing less quercetin than grape juice, primarily contain the
flavonoids naringin, luteolin and apigenin glucoside. The flavonoids in
grapes were shown in vitro to be good inhibitors of PA,
whereas the flavonoids in oranges and grapefruit to be poor inhibitors of PA.
The consumption of grape juice, containing these inhibitors of PA, may have
some of the protection offered by red wine against the development of
coronary artery disease (CAD) and acute occlusive thrombosis, whereas orange
juice or grapefruit juice may be ineffective. Thus, grape juice may be a
useful alternative dietary supplement to red wine without the concomitant
alcohol intake.
<2>
Authors
Boss PK. Davies C. Robinson SP.
Institution
Cooperative Research Centre for Viticulture, Glen Osmond, Australia.
Title
Expression of anthocyanin biosynthesis pathway genes in red and white
grapes.
Source
Plant Molecular Biology. 32(3):565-9, 1996 Nov.
Abstract
The expression of seven genes from the anthocyanin biosynthesis pathway was
determined in different tissues of Shiraz grapevines. All of the tissues
contained proanthocyanidins, but only the berry skin accumulated
anthocyanins. In most tissues, all of the flavonoid genes except UDP
glucose-flavonoid 3-o-glucosyl transferase (UFGT) were expressed, but UFGT
expression was only detected in berry skin. Similar patterns of expression
were observed in the skin of other red grapes. In white
grapes, UFGT expression was not detected. White grape
cultivars appear to lack anthocyanins because they lack UFGT, although they
also had decreased expression of other flavonoid pathway genes.
<3>
Authors
Zheng T. Boyle P. Willett WC. Hu H. Dan J. Evstifeeva TV. Niu S.
MacMahon B.
Institution
Division of Epidemiology and Biostatistics, European Institute of Oncology,
Milan, Italy.
Title
A case-control study of oral cancer in Beijing, People's Republic of China.
Associations with nutrient intakes, foods and food groups.
Source
European Journal of Cancer. Part B, Oral Oncology. 29B(1):45-55, 1993 Jan.
Abstract
A case-control study of oral cancer was conducted in Beijing, People's
Republic of China to examine the association between dietary nutrient intake
and risk of oral cancer, both in terms of estimated intake of nutrients and
micro-nutrients, and in terms of specific foods and food groups. The study
was hospital-based and controls were hospital in-patients matched for age and
sex with the cases. The response rate for cases and controls was 100% and 404
case/control pairs were interviewed. The results suggest that increased
protein and fat intake are related to a decreased risk of oral cancer.
Carbohydrate intake, however, showed a moderate increased risk for oral
cancer. Total carotene intake and carotene intake from fruits and vegetables
are inversely associated with risk of oral cancer. A similar pattern was
observed for dietary vitamin C intake. Dietary fibre derived from fruits and
vegetables showed a strong negative association with oral cancer risk, but
fibre derived from other sources did not exhibit any protective effect. At
the level of foods and food groups, increased consumption of fresh meat,
chicken and liver was significantly associated with a reduction in oral
cancer risk: the tests for trend were all statistically significant at the P
< 0.01 level. Consumption of common carp, hairtail, shrimp and lobster were
also associated with decreased risk. Risk was found to increase with
increasing consumption of millet and corn bread (P < 0.01) but to decrease
with increasing consumption of rice (P < 0.01). Increased consumption of
grapes, bananas, oranges, tangerines, peaches and pears were
associated with reduced risk.(ABSTRACT TRUNCATED AT 250 WORDS)
<4>
Authors
Bolton RP. Heaton KW. Burroughs LF.
Title
The role of dietary fiber in satiety, glucose, and insulin: studies with
fruit and fruit juice.
Source
American Journal of Clinical Nutrition. 34(2):211-7, 1981 Feb.
Abstract
Healthy volunteers ingested sugar-equivalent meals of oranges and orange
juice and of grapes and grape juice. Satiety, assessed by
two subjective scoring systems, was greater after whole fruit than after
juice and the return of appetite was delayed. With oranges, as previously
reported with apples, there was a significantly smaller insulin response to
fruit than to juice and less postabsorptive fall in plasma glucose. With
grapes, the insulin response to the whole fruit was,
paradoxically, more than that to the juice, while postabsorptive glucose
values were similar. The glucose in grapes appeared to be
more insulinogenic than that in oranges and apples. Conversely, grape juice
evoked less insulin than expected, possibly because its high osmolality
delayed gastric emptying. However, diluting it did not increase its
insulinogenicity. The plasma insulin and glucose responses to fruit appear to
depend on the fiber as well as the glucose content of the fruit.
This archive was generated by hypermail 2.1.5 : Fri Nov 01 2002 - 15:03:37 MST