Grape seed oil: a potential functional food?

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dc.creatorFernanda Branco SHINAGAWA
dc.creatorFernanda Carvalho de SANTANA
dc.creatorLucillia Rabelo Oliveira TORRES
dc.creatorJorge MANCINI-FILHO
dc.date2015
dc.date.accessioned2026-07-07T04:18:23Z
dc.descriptionGrape seed oil (GS D ) 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 GS D 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 GS D 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395942248001
dc.identifier.urihttp://hdl.handle.net/123456789/457218
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.35
dc.subjectAgrociencias
dc.titleGrape seed oil: a potential functional food?
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos