UC Davis study of grape seed extract seeks subjects

UC Davis researchers are seeking subjects for a study of the antioxidant and anti-platelet effects of grape seed extract.

Although previous studies have investigated the acute effects of grape seed in humans, the UC Davis study will be the first to explore any possible health benefits from chronic exposure to grape seed. Historically, grape products such as red wine and grape juice have been shown to produce powerful antioxidant effects and inhibit the clotting of blood, in a manner similar to aspirin.

Grape seed is considered a waste product by the grape and wine industries, and not typically regarded as a source of dietary antioxidants called flavonoids. However, grape seeds contain considerable amounts of these antioxidant compounds, and some seeds may be far more potent and beneficial than vitamins C and E.

Nutrition scientists Robert Hackman and Carl Keen are studying the dietary effects of grape seed extract, which may improve antioxidant status and inhibit the clotting of blood platelets. Study scientist John Polagruto is seeking to determine if grape seed extract is an effective antioxidant supplement in at-risk populations, such as women aged 50-70, who appear to be at greater risk for heart disease. Grape seed extract may turn out to be effective in boosting antioxidant status and inhibiting platelet clotting, which could prevent or delay the onset of many chronic diseases that have an oxidative stress component, such as cancer, diabetes and heart disease.

For more information about the study, call (530) 752-8504.