Effect of concentrated red grape juice consumption on serum antioxidant capacity and low-density lipoprotein oxidation

This study examines whether the beneficial antioxidant effects of red wine can be reproduced by nonalcoholic red grape juice concentrate. Seven subjects consumed 125 ml concentrate daily for 7 days. Following first ingestion there was a rise in serum total antioxidant capacity (TAG) from 441 to 478 mu mol/l at 60 min (p < 0.005). On day 8, TAC was 50 mu mol/l higher than at baseline (p < 0.05). There was reduced susceptibility of low-density lipoprotein (LDL) to oxidation. Red grape juice concentrate ingestion results in increased serum antioxidant capacity and protection of LDL from oxidation and thus nonalcoholic red grape extract may have similar beneficial effects to red wine.