(Natural News) A study revealed that the leaves of grapes (Vitis vinifera) contain phytochemicals and antioxidants that are effective against hypercholesterolemia, or high cholesterol levels. The findings of the study were published in the journal Food Science and Human Wellness.
- Grape seed, fruit, and its extract are already widely used as a functional food.
- Grape leaves are also edible and are even used for cooking.
- In this study, researchers at Maharishi Markandeshwar University in India investigated the anti-hypercholesterolemic potential of red grape leaf extract in rats.
- The researchers carried out a qualitative and quantitative phytochemical screening of red grape leaf extract to identify its phytoconstituents.
- They induced hypercholesterolemia with high cholesterol diet in rats, then treated the animals with red grape leaf extract to evaluate its anti-hypercholesterolemic activity for 21 days.
- During the study period, the researchers analyzed parameters like lipid profile, liver function, atherogenic index, and histopathological studies.
- The researchers found tannins, flavonoids, saponins, steroids, terpenoids, and phenolics in red grape leaf extract.
- Red grape leaf extract significantly reduced cholesterol level and improved high-density lipoprotein (HDL) cholesterol level.
- In addition, the administration of red grape leaf extract reduced the disruption of endothelial lining and thickness of blood vessel lining.
- The researchers suggested that the anti-hypercholesterolemic efficacy of red grape leaf might be attributed to the presence of active phytoconstituents and its antioxidant efficacy.
In conclusion, these findings suggest that red grape leaves can improve cholesterol levels due to their phytochemical content and antioxidant properties.
Read the full text of the study at this link.
To read more studies on other foods that lower cholesterol levels, visit FoodIsMedicine.com.
Devi S, Singh R. EVALUATION OF ANTIOXIDANT AND ANTI-HYPERCHOLESTEROLEMIC POTENTIAL OF VITIS VINIFERA LEAVES. Food Science and Human Wellness. September 2017; 6(3): 131-136. DOI: 10.1016/j.fshw.2017.07.002