Bordo grape marc (Vitis labrusca): Evaluation of bioactive compounds in vitro and in vivo

This study aimed to characterize the bioactive compounds found in grape marc and determine if antioxidant capacity in vitro is comparable with antioxidant capacity in rat feces and its effects on lipid profile, morphometry and transit gastrointestinal. It was observed that grape marc contains high amounts of phenolic compounds (1396.07 mg gallic acid equivalent/100 g grape marc) and mainly comprises flavonols, phenolic acids, anthocyanins and flavanols, respectively. Its intake increased the content of phenolics found in feces that were also visualized as an increase in antioxidant capacity. The effects of grape marc ingestion were also observed in vivo as the time of permanence of food in stomach of rats increased (from 150.2 min to 170.5 min in 15 days). At the same time, intestinal transit was accelerated, resulting in a lower weight gain in the rats that consumed chow with a higher amount of grape marc. In addition, the non-HDL-C levels reduced after ingesting enriched chow demonstrating benefits for metabolic and gastrointestinal health.