Effects of Wine Grape Pomace Flour Used as a Dietary Supplement on Metabolic Syndrome Components
Effects of Wine Grape Pomace Flour Used as a Dietary Supplement on Metabolic Syndrome Components
NCT ID: NCT02202863 Phase: NA Status: COMPLETED Enrollment: 47 Completion: 2013-09
Conditions
Metabolic Syndrome X, Oxidative Stress
Interventions
Red wine grape pomace flour (WGPF)
Summary
Lifestyle modifications, including healthy food intake, exercise, and suppression of tobacco smoking, constitute the most powerful tool to fight chronic diseases. Antioxidants and fiber, two components of Mediterranean diets, are key functional elements for healthy eating and nutrition. We prepared flour from wine grape pomace (WGPF), a rich source of antioxidant and fiber, to be used as an ingredient for functional foods and as a dietary supplement to increase the intake of dietary fiber and bioactive compounds. WGPF was obtained from red grapes (Cabernet Sauvignon variety, Chile). The byproduct of pressing crushed grapes after alcoholic fermentation was dried, grounded and stored. The purpose of this study is to determine the effects of red wine grape pomace flour intake on glycaemia, plasma lipid profile, plasma antioxidants (vitamin C and E), oxidative stress and inflammatory markers.
Primary Outcome
Metabolic Syndrome