WO2005122793A1 - Food composition with wine extract and grape juice extract - Google Patents

Food composition with wine extract and grape juice extract Download PDF

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Publication number
WO2005122793A1
WO2005122793A1 PCT/EP2005/006187 EP2005006187W WO2005122793A1 WO 2005122793 A1 WO2005122793 A1 WO 2005122793A1 EP 2005006187 W EP2005006187 W EP 2005006187W WO 2005122793 A1 WO2005122793 A1 WO 2005122793A1
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WIPO (PCT)
Prior art keywords
extract
food composition
wine
grape juice
composition according
Prior art date
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PCT/EP2005/006187
Other languages
French (fr)
Inventor
Richard Draijer
Adrianus Johannes Harmannus Louter
Andreas Roland Rechner
Eduwardus Jacobus Johannes Van Velzen
Original Assignee
Unilever N.V.
Unilever Plc
Hindustan Lever Limited
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Application filed by Unilever N.V., Unilever Plc, Hindustan Lever Limited filed Critical Unilever N.V.
Publication of WO2005122793A1 publication Critical patent/WO2005122793A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/33—Heterocyclic compounds
    • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/35—Caprifoliaceae (Honeysuckle family)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/45—Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2132—Other phenolic compounds, polyphenols

Definitions

  • the invention relates to a food composition, specifically to a functional food composition having one or more health effects in humans.
  • a health effect is related to a decreased risk of cardiovascular disorders.
  • polyphenols Polyphenolic compounds
  • Epidemological studies have shown that consumption of foods rich in polyphenols is associated with a lower incidence of cardiovascular disorders.
  • polyphenols are widespread among plants and plant products, polyphenols are naturally present in many foods including fruits, vegetables, fruit drinks, in varying amounts.
  • red grape products such as red grape juice and red wine.
  • Trench paradox' is the low cardiovascular mortality rate observed in Mediterranean populations in association with red wine consumption despite a high saturated fat intake. Not only laymen, but also many scientists are willing to accept that such a relation really exist (de Lorgeril, 2002; Belleville, 2002; Sun, 2002; Renaud, 1992) . Effects of grape products on various cardiovascular health markers, including blood pressure, platelet function and plasma lipid profiles, have been evaluated in a number of human trials. A particular red grape juice (Welch's, Concord, MA) seems to reduce platelet aggregation in healthy subjects, although a proper placebo control was lacking in these studies (Freedman, 2001) .
  • Total and LDL-cholesterol plasma levels are usually not affected by grape juice (0' Byrne, 2002), grape seed extract (Vigna, 2003), red wine extract (Chopra, 2000) or red wine (Cordain, 2000) , but in several studies HDL increased after red wine consumption (Van der Gaag, 2001; Gottrand, 1999; Goldberg, 1996) . This effect may, however, well be attributed to the alcohol content in the wine, because other alcohol- containing beverages induced similar effects on HDL (Van der Gaag, 2001), and de-alcoholized red wine extract was ineffective in this respect (Chopra, 2000) .
  • Welch's grape juice® is commercially available. Welch's grape juice® is not available in the fbrm of a powdered extract.
  • grape juice and red wine are less suitable, since in juice and wine the concentration of polyphenols is relatively low. Also, when juice or red wine are added to a functional food composition, there may be product components introduced into the food that are not desirable, such as alcohol and sugar.
  • the extracts include grape extract, wine extract, skin- and/or seed extract. However most of these extracts are not suitable for application in a functional food, since they are not efficacious or have a bad taste.
  • EP-B-930831 describes a plant-derived flavonol-containing dry composition obtained from grapes, wine or flavonol-containing by-products or waste-products of wine making having a high polyphenol content, preferably at least 45% polyphenols.
  • the dry composition is suitable for reducing the risk of cardiovascular disease.
  • the composition has the effect of inhibiting oxidation of plasma LDL, stimulation of TGF- ⁇ production, inhibiting platelet aggregation and stimulating fibrinolysis .
  • the dry composition is used as a medicament or as food supplement.
  • red wine extract is used. We have found that when a red wine extract is used as ingredient for a functional food product a functional food product having a very bad taste (bitter and ash-like) results .
  • Suitable extracts having a high specific polyphenol content and good taste characteristics were selected. Two of the selected extracts were tested in a human trial described below.
  • the results of the human trial showed that a combination of wine extract and red grape juice extract is efficacious in reduction of hypertension; inhibition of platelet aggregation; reduction of level of total blood cholesterol and reduction of level of LDL cholesterol.
  • Functional food compositions were made comprising wine extract and red grape juice extract and these compositions were shown to have a good taste.
  • the invention relates to a food composition
  • a food composition comprising wine extract and red grape juice extract.
  • the wine extract has a high polyphenol content.
  • the red grape juice extract has a high polyphenol content.
  • examples of preferred red grape juice extracts, that are commercially available, are given in table 2.
  • the food composition comprises berry extract.
  • a preferred berry extracts is an extract from one or more of elderberry ⁇ Sambucus nigra) , blackcurrant (.Rijes nigrum £.), blueberry ⁇ Vacciniu corymbosum, Vaccinium ashei or Vaccinium angustifolium) , bilberry (Vaccinium myrtillus) , blackberry (Rubus fructicosus) , red raspberry ⁇ Rubus idaeus) , cranberry ( Vaccinium macrocarpon) and black chokeberry (Aronia melanocarpa) .
  • the addition of berry extract will further increase the polyphenol content of the food composition, but also improves the taste of the food composition.
  • Berries have a natural polyphenol content.
  • the berry extract has a high polyphenol content. Examples of preferred berry extracts, that are commercially available, are given in table 3. Table 3: Preferred, commercially available berry extracts
  • the food composition according to the invention may preferably be used as a physiologically functional food product.
  • the consumption of the food composition by a human subject is effective in causing in the human subject one or more, preferably two or more, more preferably three or more and most preferably all four of the following effects: a) reduction of hypertension; b) inhibition of platelet aggregation; c) reduction of level of total blood cholesterol; d) reduction of level of LDL cholesterol.
  • the weight ratio of wine extract to red grape juice extract is 0.3 to 3.0, more preferably 0.6 to 1.6.
  • the amount of polyphenols in the food composition may be any amount that is effective in a health effect in a human, when consumed in an ordinary way.
  • the amount of polyphenols in the food composition is such that the amount of polyphenols in an average serving of the food composition is 150 mg or more, more preferably 300 mg or more, even more preferably 500 mg or more and most preferably 1000-2000 mg.
  • the average serving size for a food product according to the invention may be indicated herein. Alternatively, for food products of which the average serving size is not given herein, average serving size is defined as the "reference amounts of food customarily eaten at one time" found in the Food Nutrition Tables of the Food and Drug Administration (USA) .
  • the food products according to the invention may be of any food type. They may comprise common food ingredients in addition to the hydrolysed casein product, such as flavour, sugar, fruits, minerals, vitamins, stabilisers, thickeners, etc. in appropriate amounts.
  • the food products are fruit juice products, dairy type products or frozen confectionery products. These preferred types of food products are described in some detail below and in the examples. These preferred food products may advantageously be used as part of a fat containing meal, or be used in conjuction with such a meal. Examples of food products according to the invention are:
  • Fruit juice products examples of fruit juice products according to the invention are juices derived from citrus fruit like orange and grapefruit, tropical fruits, banana, peach, peer, strawberry or berry in which the wine extract and grape juice extract and optionally berry extract are dissolved or suspended.
  • the average serving size for the fruit juice products is 250 ml.
  • dairy products according to the invention are milk, dairy spreads, cream cheese, milk type drinks and yoghurt, wherein the wine extract and grape juice extract and optionally berry extract are dissolved or suspended.
  • flavour or other additives may be added.
  • composition for a yoghurt type product is about 50-80 wt.% water, 0.1-15 wt.% hydrolysed casein solids, 0-15 wt.% whey powder, 0-15 wt.% sugar (e.g. sucrose), 0.01-1 wt.% yoghurt culture, 0-20 wt.% fruit, 0.05-5 wt.% vitamins and minerals, 0-2 wt.% flavour, 0-5 wt.% stabilizer (thickener or gelling agent) .
  • An average serving size for a yoghurt type product could be from 50 to 250 g, generally from 80 to 200 g.
  • frozen confectionery product includes milk containing frozen confections such as ice- cream, frozen yoghurt, sherbet, sorbet, ice milk and frozen custard, water-ices, granitas and frozen fruit purees.
  • the level of solids in the frozen confection e.g. sugar, fat, flavouring etc
  • the level of solids in the frozen confection is more than 3 wt.%, more preferred from 10 to 70 wt.%, for example 40 to 70 wt.%.
  • Ice cream will typically comprise 0 to 20 wt.% of fat, 0.1 to 5 wt.% wine extract, 0.1 to 5 wt.% grape-juice, sweeteners, 0 to 10 wt.% of non-fat milk components and optional components such as emulsifiers, stabilisers, preservatives, flavouring ingredients, vitamins, minerals, etc, the balance being water.
  • ice cream will be aerated e.g. to an overrun of 20 to 400 %, more specific 40 to 200 % and frozen to a temperature of from -2 to -200 °C, more specific -10 to -30 °C. Ice cream normally comprises calcium at a level of about 0.1 wt% .
  • the average serving size of a frozen confectionery product is
  • Granola bars consists of a binder syrup which binds the granola and fruit ingredients into a solid bar.
  • E.g. nuts, pieces of chocolate, or a low moisture yoghurt filling can be added as well.
  • the bar can be enrobed with a coating of e.g. chocolate or a low moisture yoghurt layer.
  • Granola bar example (weight per cent) 0-40 % granola base (oat flakes, wheat flakes, rice crispies)
  • binder syrup corn syrup, sugar, salt, lecithine, vegetable oil
  • fruit filling low moisture jelly, dried fruits
  • Moisture content is typically below 15%.
  • Stabilisers are often added to create a more solid fruit filling. 20 Grape juice extract+wine extract 0-5% to reach 200 mg of polyphenols Berry extract 0-5% to reach 200 mg of polyphenols 5 Flavours 0-2% Vitamins/minerals 0-5%
  • Oil and water emulsion is herein defined as an emulsion comprising oil and water and includes oil in water (O/W) emulsions and water in oil emulsions (W/O) and more complex emulsions for instance water-in-oil-in-water (W/O/W/O/W) emulsions.
  • Oil is herein defined as including fat.
  • the food product is a spread, frozen confection, or sauce.
  • a spread according to the invention comprises 30-90 wt.% vegetable oil.
  • a spread has a pH of 4.2-6.0.
  • Other food product according to the invention can be prepared by the skilled person based on common general knowledge, using the wine extract and red grape juice extract and optionally berry extract as an ingredient in suitable amounts.
  • Examples of such food products are baked goods, dairy type foods, snacks, etc.
  • Fig 1 PLS-DA scores in the 3-dimensional multivariate space from the 1 H NMR spectra of 59 commercially available grape extracts derived from 15 juices (class 1) , 23 seeds (class 2) , 13 skins (class 3) and 8 wines (class 4) as well as 8 forest fruits juices from black berries, elderberries and red berries (class 5).
  • Fig 2 PLS-DA scores in the 3-dimensional multivariate space from the 1 H NMR spectra of 59 commercially available grape extracts derived from 23 juices/wines (class 1) , 36 seeds/skins and 8 forest fruits juices (class 1) .
  • Fig. 3 Systolic blood pressure (SBP) for grape juice and wine extract measured in the human trial of example 1 (y-axis) against placebo (x-axis) .
  • SBP Systolic blood pressure
  • Fig. 4 Systolic blood pressure (SBP) for grape seed extract measured in the human trial of example 1 (y-axis) against placebo (x-axis) .
  • SBP Systolic blood pressure
  • Fig. 5 ⁇ ' Diastolic blood pressure- (DBP) for grape juice and wine extract measured in the human trial of example 1 (y-axis) against placebo (x-axis) .
  • DBP Diastolic blood pressure-
  • Fig. 6 Diastolic blood pressure (DBP) for grape seed extract measured in the human trial of example 1 (y-axis) against placebo (x-axis) .
  • DBP distolic blood pressure
  • Liquid samples were diluted if the polyphenol content exceeded 1000 mg/L. Interfering L-ascorbic acid or sulpher dioxide were removed with hydrogen peroxide (lO ⁇ L of 30% hydrogenperoxide for 5 mL sample) .
  • the 1 H NMR spectra of the extracts shows a predominance of strongly overlapping peaks arising from several carbohydrates, organic acids and aromatic compounds (polyphenols) .
  • the human study had a double-blind, placebo-controlled randomised full crossover design with 3 treatments, a run-in period, -3 intervention- and 2 washout periods.
  • the 3 treatments consisted of a placebo and two different grape extracts, according to the following time schedule:
  • a baseline measurement was performed for all parameters.
  • the time schedule was identical to a test day after an intervention period. Measurements took 7 days distributed over 2 weeks, because 5 subjects per day of the 35 volunteers were measured. Then the subjects received for 2 weeks either the placebo or a grape extract, followed by a similar measurement period. The measurement period was followed by a one-week washout period and a similar 2 weeks treatment period, according to the crossover design.
  • the effect of the treatment under basal conditions and after a fat-load was investigated by measuring blood pressure, platelet function, and plasma lipid profiles before and 3 hours after ingestion of a fatty meal,- and comparing these- responses to the placebo response.
  • the fat challenge consisted of 50 g of fat in the form of 143 mL (liquid) whipping cream, and was incorporated in the study to challenge the blood circulation.
  • the grape extracts and placebo treatments were administered orally via capsules.
  • the polyphenolic content was 800 mg, according to gallic acid equivalents, as analysed.
  • the applied dry weight of the extracts varied, because of different polyphenol content.
  • Placebo Capsules containing micro- crystalline cellulose
  • Grape seed extract 800 mg polyphenols (+ 2400 mg of dry weight Leucoselect Phytosome)
  • a grape extract powder was mixed with cellulose to obtain a volume sufficient to fill six capsules of 500 mg per volunteer.
  • Pleatelet aggregation was measured before and 3% h after fat challenge. Pleatelet aggregation was determined in citrated blood by several experimental approaches:
  • PFA-100 closure time experiments were performed following the manufacturer's instructions. Fresh blood was perfused through a filter coated with either epinephrin + collagen or ADP + collagen (activators of platelets) . The closure times due to platelet aggregate formation were recorded. The longer the closure time takes, the less reactive the platelets are. Platelet aggregation measurements were performed turbidometrically according to the classic protocol of Born. A four-channel platelet aggregation profiler (Chrono Log Corp. aggregometer, Kordia Life Sciences, Leiden, The Netherlands) 5 was used to monitor changes in light transmission following the activation of PRP (platelet rich plasma) .
  • each dot represents one individual measured after placebo (x-axes) or grape extract treatment (y-axes) .
  • SBP stolic blood pressure
  • DBP diastolic blood pressure
  • the SBP of subjects with above optimal BP values' is decreased after treatment with either wine/grape juice extract or grape seed extract.
  • the line obtained by linear regression demonstrates for SBP the deviation (p ⁇ 0.05) from the 45° line that you would expect to find when the extracts have no effect on blood pressure (as is the case for DBP).
  • the results can be translated as: grape extracts reduce SBP in people with above optimal BP values, but do not have a significant effect on SBP of people with already optimal levels. The results thus suggest that BP values will not drop to too low levels, which may otherwise have a negative impact (fainting for instance by too low SBP levels) .
  • results shown in tables 4-6 and in figures 3 and 4 show that the consumption of a mixture of grape juice extract and wine extract is effective in causing in the human subject the following effects: a) reduction of hypertension (especially systolic blood pressure (SBP) ) ; b) inhibition of platelet aggregation; c) reduction of level of total blood cholesterol; d) reduction of level of LDL cholesterol.
  • SBP systolic blood pressure
  • Examples 2-4 Preparation of functional grape/apple/berry drinks enriched with a combination of grape juice and wine extracts 5
  • Refrigerated juices were allowed to heat to ambient temperature (22°C) .
  • Juices were put in a metal container and mixed with a Silverson high shear mixer during 1 min.
  • Grape juice extract 0 and wine extract were dry blended and slowly added to the juice mixture under stirring (1-2 min) .
  • Resulting product was stored at 5 °C.
  • examples 2-4 were tested by a sensory panel and were considered to have a good taste. None of the products was considered by any panellist to taste unacceptable.
  • Cordain L Melby CL, Hamamoto AE, O'Neill DS, Cornier MA, Barakat HA, Israel RG, Hill JO. Influence of moderate chronic wine consumption on insulin sensitivity and other correlates of syndrome X in moderately obese women. Metabolism. 2000; 49 (11) : 1473-1478.

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Abstract

The invention relates to a food composition comprising wine extract and grape juice extract. Preferably the food composition comprises berry extract.

Description

FOOD COMPOSITION WITH WINE EXTRACT AND GRAPE JUICE EXTRACT
Description
Field of the invention
The invention relates to a food composition, specifically to a functional food composition having one or more health effects in humans. In particular, such health effect is related to a decreased risk of cardiovascular disorders.
Background to the invention
Polyphenolic compounds (hereinafter polyphenols) enjoy a considerable scientific interest for their health promoting properties. Epidemological studies have shown that consumption of foods rich in polyphenols is associated with a lower incidence of cardiovascular disorders.
Since polyphenols are widespread among plants and plant products, polyphenols are naturally present in many foods including fruits, vegetables, fruit drinks, in varying amounts.
Α number of studies in the prior art were directed to red grape products, such as red grape juice and red wine.
Well-known is the so-called Trench paradox' . The paradox is the low cardiovascular mortality rate observed in Mediterranean populations in association with red wine consumption despite a high saturated fat intake. Not only laymen, but also many scientists are willing to accept that such a relation really exist (de Lorgeril, 2002; Belleville, 2002; Sun, 2002; Renaud, 1992) . Effects of grape products on various cardiovascular health markers, including blood pressure, platelet function and plasma lipid profiles, have been evaluated in a number of human trials. A particular red grape juice (Welch's, Concord, MA) seems to reduce platelet aggregation in healthy subjects, although a proper placebo control was lacking in these studies (Freedman, 2001) . Data on red wine are confusing: platelet aggregation is reduced in subjects after 15 days consumption of red wine/ compared to after white wine consumption (Pignatelli, 2002), but when the red wine is de-alcoholized no effect is observed anymore (Pellegrini, 1996) . The alcohol may thus be a major contributor to the inhibition of platelet aggregation. Reported effects on plasma lipid profiles by grape products are also in contradiction. Total and LDL-cholesterol plasma levels are usually not affected by grape juice (0' Byrne, 2002), grape seed extract (Vigna, 2003), red wine extract (Chopra, 2000) or red wine (Cordain, 2000) , but in several studies HDL increased after red wine consumption (Van der Gaag, 2001; Gottrand, 1999; Goldberg, 1996) . This effect may, however, well be attributed to the alcohol content in the wine, because other alcohol- containing beverages induced similar effects on HDL (Van der Gaag, 2001), and de-alcoholized red wine extract was ineffective in this respect (Chopra, 2000) . In one human trial a moderate total- and LDL-cholesterol reduction was observed after consumption of red wine, but a proper no-alcohol containing placebo control was missing in this study (Cartron, 2003) . Beneficial effects on blood pressure are rarely reported. Chronic consumption of red wine seems not to affect blood pressure (Cordain, 2000) , but acute blood pressure lowering effects may occur, due to the alcohol content (Mahmud, 2002) . However, a specific subpopulation (subjects with erectile dysfunction) may benefit from drinking red grape juice (Welch's). Systolic blood pressure reduced in those subjects with above 132 mmHg values. On the other hand, the diastolic blood pressure increased in subjects with optimal blood pressure values (Mark, 2003) . The data summarised here should be interpreted with care. Often other components than the polyphenols may be responsible for the effects observed, such as the alcohol in wine and the high sugar content or the added vitamin C in (Welch's) grape juice. Welch's grape juice® is commercially available. Welch's grape juice® is not available in the fbrm of a powdered extract.
For the application in functional food products, grape juice and red wine are less suitable, since in juice and wine the concentration of polyphenols is relatively low. Also, when juice or red wine are added to a functional food composition, there may be product components introduced into the food that are not desirable, such as alcohol and sugar.
Dozens of different grape and wine extracts are commercially available, the extracts include grape extract, wine extract, skin- and/or seed extract. However most of these extracts are not suitable for application in a functional food, since they are not efficacious or have a bad taste.
EP-B-930831 describes a plant-derived flavonol-containing dry composition obtained from grapes, wine or flavonol-containing by-products or waste-products of wine making having a high polyphenol content, preferably at least 45% polyphenols. The dry composition is suitable for reducing the risk of cardiovascular disease. In particular, the composition has the effect of inhibiting oxidation of plasma LDL, stimulation of TGF-β production, inhibiting platelet aggregation and stimulating fibrinolysis . The dry composition is used as a medicament or as food supplement. In the examples red wine extract is used. We have found that when a red wine extract is used as ingredient for a functional food product a functional food product having a very bad taste (bitter and ash-like) results .
Until today no ingredient, originating from wine or grape, suitable for incorporation in a functional food product is known, that results in a functional food product having an acceptable or good taste and is adequately efficacious in decreasing risk of cardiovascular disorders, specifically reduction of hypertension, inhibition of platelet aggregation, reduction of level of total blood cholesterol and/or reduction of level of LDL cholesterol.
Summary of the invention
It is therefore an object of the invention to provide a food composition having one or more health effects in humans, in particular such health effect is related to a decreased risk of cardiovascular disorders. Another object is to provide such food composition having a acceptable taste, preferably a good taste. Still a further object is to provide a food composition, that upon consumption by a human subject is effective in causing in the human subject one or more, preferably two or more, more preferably three or more and most preferably all four of the following effects: reduction of hypertension, inhibition of platelet aggregation, reduction of level of total blood cholesterol and/or reduction of level of LDL cholesterol.
One or more of these objects are attained according to the invention in a food composition comprising wine extract and red grape juice extract. Detailed description of the invention
We have tested 92 different extracts derived from juices, seeds, skins and wines. The extracts showed a considerable variation in the characteristics for use in a functional food. 59 extracts were analysed using 1H NMR spectroscopy and the polyphenol content and polyphenol spectrum were determined, as described hereinafter. Furthermore these extracts were evaluated for taste, as such and in functional food products containing the extract. •
Suitable extracts, having a high specific polyphenol content and good taste characteristics were selected. Two of the selected extracts were tested in a human trial described below.
The results of the human trial showed that a combination of wine extract and red grape juice extract is efficacious in reduction of hypertension; inhibition of platelet aggregation; reduction of level of total blood cholesterol and reduction of level of LDL cholesterol.
Functional food compositions were made comprising wine extract and red grape juice extract and these compositions were shown to have a good taste.
Accordingly the invention relates to a food composition comprising wine extract and red grape juice extract.
Preferably the wine extract has a high polyphenol content.
Examples of preferred wine extracts, that are commercially available, are given in table 1. Table 1: Preferred, commercially available wine extracts
Figure imgf000007_0001
Preferably the red grape juice extract has a high polyphenol content. Examples of preferred red grape juice extracts, that are commercially available, are given in table 2.
Figure imgf000007_0002
Advantageously, the food composition comprises berry extract. A preferred berry extracts is an extract from one or more of elderberry { Sambucus nigra) , blackcurrant (.Rijes nigrum £.), blueberry { Vacciniu corymbosum, Vaccinium ashei or Vaccinium angustifolium) , bilberry (Vaccinium myrtillus) , blackberry (Rubus fructicosus) , red raspberry {Rubus idaeus) , cranberry ( Vaccinium macrocarpon) and black chokeberry (Aronia melanocarpa) . The addition of berry extract will further increase the polyphenol content of the food composition, but also improves the taste of the food composition. Berries have a natural polyphenol content. Preferably the berry extract has a high polyphenol content. Examples of preferred berry extracts, that are commercially available, are given in table 3. Table 3: Preferred, commercially available berry extracts
Figure imgf000008_0001
The food composition according to the invention may preferably be used as a physiologically functional food product. According to a preferred embodiment, the consumption of the food composition by a human subject is effective in causing in the human subject one or more, preferably two or more, more preferably three or more and most preferably all four of the following effects: a) reduction of hypertension; b) inhibition of platelet aggregation; c) reduction of level of total blood cholesterol; d) reduction of level of LDL cholesterol.
Preferably, the weight ratio of wine extract to red grape juice extract is 0.3 to 3.0, more preferably 0.6 to 1.6.
The amount of polyphenols in the food composition may be any amount that is effective in a health effect in a human, when consumed in an ordinary way. Preferably, the amount of polyphenols in the food composition is such that the amount of polyphenols in an average serving of the food composition is 150 mg or more, more preferably 300 mg or more, even more preferably 500 mg or more and most preferably 1000-2000 mg. The average serving size for a food product according to the invention may be indicated herein. Alternatively, for food products of which the average serving size is not given herein, average serving size is defined as the "reference amounts of food customarily eaten at one time" found in the Food Nutrition Tables of the Food and Drug Administration (USA) .
The food products according to the invention may be of any food type. They may comprise common food ingredients in addition to the hydrolysed casein product, such as flavour, sugar, fruits, minerals, vitamins, stabilisers, thickeners, etc. in appropriate amounts. Preferably the food products are fruit juice products, dairy type products or frozen confectionery products. These preferred types of food products are described in some detail below and in the examples. These preferred food products may advantageously be used as part of a fat containing meal, or be used in conjuction with such a meal. Examples of food products according to the invention are:
• Fruit juice products Examples of fruit juice products according to the invention are juices derived from citrus fruit like orange and grapefruit, tropical fruits, banana, peach, peer, strawberry or berry in which the wine extract and grape juice extract and optionally berry extract are dissolved or suspended. The average serving size for the fruit juice products is 250 ml.
• Dairy type products
Examples of dairy products according to the invention are milk, dairy spreads, cream cheese, milk type drinks and yoghurt, wherein the wine extract and grape juice extract and optionally berry extract are dissolved or suspended. Optionally flavour or other additives may be added.
An example of a composition for a yoghurt type product is about 50-80 wt.% water, 0.1-15 wt.% hydrolysed casein solids, 0-15 wt.% whey powder, 0-15 wt.% sugar (e.g. sucrose), 0.01-1 wt.% yoghurt culture, 0-20 wt.% fruit, 0.05-5 wt.% vitamins and minerals, 0-2 wt.% flavour, 0-5 wt.% stabilizer (thickener or gelling agent) .
An average serving size for a yoghurt type product could be from 50 to 250 g, generally from 80 to 200 g.
• Frozen Confectionery Products For the purpose of the invention the term frozen confectionery product includes milk containing frozen confections such as ice- cream, frozen yoghurt, sherbet, sorbet, ice milk and frozen custard, water-ices, granitas and frozen fruit purees.
Preferably the level of solids in the frozen confection e.g. sugar, fat, flavouring etc) is more than 3 wt.%, more preferred from 10 to 70 wt.%, for example 40 to 70 wt.%.
Ice cream will typically comprise 0 to 20 wt.% of fat, 0.1 to 5 wt.% wine extract, 0.1 to 5 wt.% grape-juice, sweeteners, 0 to 10 wt.% of non-fat milk components and optional components such as emulsifiers, stabilisers, preservatives, flavouring ingredients, vitamins, minerals, etc, the balance being water. Typically ice cream will be aerated e.g. to an overrun of 20 to 400 %, more specific 40 to 200 % and frozen to a temperature of from -2 to -200 °C, more specific -10 to -30 °C. Ice cream normally comprises calcium at a level of about 0.1 wt% .
The average serving size of a frozen confectionery product is
85g.
• Nutrition bars
As example a composition of a granola bar is given. Granola bars consists of a binder syrup which binds the granola and fruit ingredients into a solid bar. E.g. nuts, pieces of chocolate, or a low moisture yoghurt filling can be added as well. The bar can be enrobed with a coating of e.g. chocolate or a low moisture yoghurt layer.
Granola bar example (weight per cent) 0-40 % granola base (oat flakes, wheat flakes, rice crispies)
0-60 % binder syrup (corn syrup, sugar, salt, lecithine, vegetable oil) 0-40 % fruit filling (low moisture jelly, dried fruits)
Moisture content is typically below 15%.
5 More detailed composition:
Oat flakes/wheat flakes 0-25% Rice crispies 0-15% Corn syrup 0-50% L0 Sugar 0-15 % Lecithine 0-1 % Salt 0-1% Vegetable oil 0-25% Dried fruits 0-20 % L5 Low moisture fruit jelly 0-20% Stabilisers 0-2%
Stabilisers are often added to create a more solid fruit filling. 20 Grape juice extract+wine extract 0-5% to reach 200 mg of polyphenols Berry extract 0-5% to reach 200 mg of polyphenols 5 Flavours 0-2% Vitamins/minerals 0-5%
Products are ambient stable. 0 • Food emulsions, (fruit) spreads The food product may be an oil and water containing emulsion, for instance a spread. Oil and water emulsion is herein defined as an emulsion comprising oil and water and includes oil in water (O/W) emulsions and water in oil emulsions (W/O) and more complex emulsions for instance water-in-oil-in-water (W/O/W/O/W) emulsions. Oil is herein defined as including fat.
Preferably the food product is a spread, frozen confection, or sauce. Preferably a spread according to the invention comprises 30-90 wt.% vegetable oil. Advantageously a spread has a pH of 4.2-6.0.
Other food product according to the invention can be prepared by the skilled person based on common general knowledge, using the wine extract and red grape juice extract and optionally berry extract as an ingredient in suitable amounts. Examples of such food products are baked goods, dairy type foods, snacks, etc.
Description of the figures
Fig 1: PLS-DA scores in the 3-dimensional multivariate space from the 1H NMR spectra of 59 commercially available grape extracts derived from 15 juices (class 1) , 23 seeds (class 2) , 13 skins (class 3) and 8 wines (class 4) as well as 8 forest fruits juices from black berries, elderberries and red berries (class 5).
Fig 2: PLS-DA scores in the 3-dimensional multivariate space from the 1H NMR spectra of 59 commercially available grape extracts derived from 23 juices/wines (class 1) , 36 seeds/skins and 8 forest fruits juices (class 1) . Fig. 3 Systolic blood pressure (SBP) for grape juice and wine extract measured in the human trial of example 1 (y-axis) against placebo (x-axis) .
Fig. 4 Systolic blood pressure (SBP) for grape seed extract measured in the human trial of example 1 (y-axis) against placebo (x-axis) .
Fig. 5 =■' Diastolic blood pressure- (DBP) for grape juice and wine extract measured in the human trial of example 1 (y-axis) against placebo (x-axis) .
Fig. 6 Diastolic blood pressure (DBP) for grape seed extract measured in the human trial of example 1 (y-axis) against placebo (x-axis) .
Examples
Determination of polyphenol content Total polyphenol content was measured using Folin-Ciocalteau colour reagent at mildly basic pH in an UV-spectroscopic method. Quantification was achieved by determining the total polyphenol content as Gallic Acid Equivalents (GAE) or epicateehin equivalents (ECE) , using standard curves for gallic acid and epicateehin.
Liquid samples were diluted if the polyphenol content exceeded 1000 mg/L. Interfering L-ascorbic acid or sulpher dioxide were removed with hydrogen peroxide (lOμL of 30% hydrogenperoxide for 5 mL sample) .
Defined amounts of plant material, extracts, food products, fruit or vegetables were extracted with solvent (e.g. water or alcohol) . For dissolving extracts the most suitable solvent (i.e. which dissolved the extract without leaving residue) was determined. For the measurement 1-20 mg of an extract was dissolved in 1 mL of solvent.
Measurement: 8.4 mL demineralised water (for blank 8.5 mL)
+ 0.1 mL sample of standard solution
+0.5 mL Folin-Ciocalteu reagent mix and leave for 5 min
+1.0 mL saturated sodium carbonate solution mix and leave for 60 min Following the transfer of a 200 μL aliquot of the samples and the control into a 96 wells plate (2 wells per sample) the extinction was measured at 720 nm. A standard curve is measured with each measurement and used to calculate the total 5 polyphenol content relative to the standard compound.
Example 1 and comparative experiment A
We have -tested 92 different extracts derived from juices, L0 seeds, skins and wines. The extracts showed a considerable variation in the characteristics for use in a functional food. 59 extracts were analysed using 1H NMR spectroscopy and the polyphenol content and polyphenol spectrum were determined. Discrimination between 59 commercially available grape extracts 5 derived from juices (15), seeds (23), skins (13) and wines (8) as well as 8 forest fruits from black berries (5) , elderberries (2) and red berries (1) was achieved on the basis of their associating polyphenolic resonance profiles in the 1H NMR spectra. 0
1.1 1H NMR analysis of extracts 1.1.1 Sample pre-treatment Liquid/Liquid partitions of the grape extracts were carried out 5 between de-ionised water and ethyl acetate. In this procedure, 0.1 gram of the grape extracts were accurately weighted into 20 ml disposable glass vials on an analytical scale and dissolved in 10 ml Ultrapure water (Milli-Q®, 18.2 MOhm- cm) . In case of the juices, 10 ml aliquots were directly transferred in 20 ml 0 glass vials. The aqueous solutions were then extracted against 10 ml ethyl acetate for at least 2 hours on a stirring plate. After allowing the layers to settle (1 hour) , approximately 10 ml of the top layers were transferred into glass centrifuge tubes. Each of these solutions was then centrifuged until a clear top layer appears. After centrifuging, 7 ml of the clear ethyl acetate solutions were accurately transferred in 20 ml glass vials using an adjustable pipette and dried under a gentle stream of nitrogen at room temperature. The remaining fraction was then re-dissolved in 1 ml d-MeOH. 2mM Sodium Trimethylsilyl [2, 2, 3, 3-2H4] Propionate (TSP) was added as internal reference standard. For NMR analysis, 700 μl of the d- MeOH solutions were transferred in 5-mm NMR tubes.
1.1.2 Data acquisition
ID 1H NMR spectra of the d-MeOH solutions were analysed with a standard XH pulse-program on a Bruker Avance 600 MHz NMR spectrometer. A 5-mm triple-nucleus probe was used, tuned to detect 1H resonances at 600.13 MHz. Data were collected with an internal probe temperature of 303 K, without sample rotation in 32 K complex data points. 256 scans were acquired with a spectral width of 7200 Hz and a relaxation delay of 1.5 seconds. The data were processed using XWIN-NMR software of Bruker. An exponential window function was applied to the free induction decay (FID) with a line-broadening factor of 0.3 Hz prior to the Fourier transformation. After manual phase- and baseline corrections, the spectra were referenced to the TSP peak at 0 ppm.
1.1.3 Data processing
All 1H NMR spectra were imported in AMIX software (Analysis of Mixtures) from Bruker. The data-points within 0.005 ppm intervals were summed over a spectral range 6.5 - 9.0 ppm, resulting in reduced spectra consisting of 500 ^buckets' .
Reduction of the resolution is a necessary pre-processing step due to differences in pH and other physico-chemical interactions that often results in positional shifts. The Λbucketted' spectra were saved as ASCII formatted text to facilitate statistical analysis in SIMCA P-10 software (Umetrics, Umea, Sweden) . Before importing in SIMCA, the spectra were first normalized to the maximum intensity in order 5 to remove the effects of concentration differences between the samples. SIMCA was then applied to the normalised data set to calculate the first three PLS regression coefficients using PLS-DA. Use was of made of Unit Variance scaling (Auto Scaling) to obtain an equal weighing on all spectral variables. The
.0 variability in the 1H NMR spectra was determined by the location of their associated scores in the 2- and 3-dimensional multivariate space (cluster analysis) . The spectral features, which contribute most to the variability in the multivariate space, were examined by means of the spectral loadings.
L5 From PLS-DA analysis of the polyphenolic resonance profiles it was observed that the investigated extracts are characterised by having specific resonance patterns in the NMR spectra. These can be used to discriminate between grape juice extracts, grape 0 skin extracts, grape seed extracts and wines and the other juice extracts. In the three dimensional multivariate space, distinctively separated clusters were observed.
1.2 Quantitative analysis of polyphenolic content 5 Quantitative determination of the total polyphenolic content of the samples was conducted using the method described herein above .
0 1.3 Results of 1 H NMR study and quantative determination of polyphenolic content
The 1H NMR spectra of the extracts shows a predominance of strongly overlapping peaks arising from several carbohydrates, organic acids and aromatic compounds (polyphenols) .
Surprisingly, from Principal Component Analysis of the aromatic profiles alone distinctive separated groups of grapes could be classified in the multivariate hyperspace. Additionally it was found that it was evidently seen that these classes show severe and useful relationships with typical grape characteristics: The polyphenol content and the polyphenol spectrum (i.e. total of individual polyphenols present in the extract) , differs considerably between the commercial extracts. Also taste varies considerable between different types of extracts.
Based on the above results, two extracts were chosen for testing in a human study: a) a combination of red grape juice extract (Meganatural® Rubired grape juice extract, Polyphenolics, USA) and red wine extract (Provinols, Seppic, France) , hereafter Example 1 b) a grape seed extract (Leucoselect Phytosome, Indena, Italy) , hereafter comparative experiment A.
1.4 Use of """H NMR techniques for food analysis
Analogous to the analysis above, also food products may be analysed for their polyphenol composition according to the methods shown above. Such analysis will reveal the source or sources of the polyphenols in the food composition, since the polyphenol profile will compare with the profiles of known extracts, such as shown in figures 1 and 2. 1.5 Human study 1.5.1 Introduction In a human study, with healthy males, aged between 18 and 45 y (n=35) the above products a) and b) were tested.
The human study had a double-blind, placebo-controlled randomised full crossover design with 3 treatments, a run-in period, -3 intervention- and 2 washout periods. The 3 treatments consisted of a placebo and two different grape extracts, according to the following time schedule:
Time Schedule of human trial
Figure imgf000020_0001
Following the run-in period a baseline measurement was performed for all parameters. The time schedule was identical to a test day after an intervention period. Measurements took 7 days distributed over 2 weeks, because 5 subjects per day of the 35 volunteers were measured. Then the subjects received for 2 weeks either the placebo or a grape extract, followed by a similar measurement period. The measurement period was followed by a one-week washout period and a similar 2 weeks treatment period, according to the crossover design.
The effect of the treatment under basal conditions and after a fat-load was investigated by measuring blood pressure, platelet function, and plasma lipid profiles before and 3 hours after ingestion of a fatty meal,- and comparing these- responses to the placebo response. The fat challenge consisted of 50 g of fat in the form of 143 mL (liquid) whipping cream, and was incorporated in the study to challenge the blood circulation.
The study lasted 8 weeks, pre-test days not included.
Volunteers were randomly divided over 3 treatment orders according to a complete balanced design (Williams) .
1.5.2 Test article and diets
Identification of test and placebo treatments
The grape extracts and placebo treatments were administered orally via capsules.
The polyphenolic content was 800 mg, according to gallic acid equivalents, as analysed. The applied dry weight of the extracts varied, because of different polyphenol content.
Placebo: Capsules containing micro- crystalline cellulose
Wine/juice extract: 800 mg polyphenols (550 mg polyphenols of Provinols (Seppic) , corresponding to ± 870 mg dry weight, and 250 mg of MegaNatural™ Rubired grape juice extract (Polyphenolics) , corresponding to ± 560 mg dry weight)
Grape seed extract: 800 mg polyphenols (+ 2400 mg of dry weight Leucoselect Phytosome)
If appropriate, a grape extract powder was mixed with cellulose to obtain a volume sufficient to fill six capsules of 500 mg per volunteer.
Dosage and administration
The placebo and grape extract capsules (n=6) were divided into two portions. During the two weeks of treatment prior to a test day, volunteers consumed each day three capsules during breakfast and three during diner time. On the test day three capsules were ingested with the first bread-meal and three capsules with the second meal (together with the fat load) .
Diet and Lifestyle Volunteers refrained from vitamin supplementation as from the day of the screening (high doses of vitamins may interfere) .
Diet & lifestyle during the test day
On a test day, volunteers come to the test site in a fasting state. During the test mornings, at the test site, the volunteers were provided all foods and drinks. In order to influence the measurements as little as possible all foods and drinks were low in antioxidants, flavonoids, fat, glucose and caffeine. On the test day, two moderate meals (low in glucose) were provided. 1.5.3. Measurements made in the human trial
1.5.3.1 Systolic and diastolic blood pressure Office blood pressure was measured after 20 minutes of rest in the supine position with an automatic arm cuff method using the Omron IC monitor. The left arm was used for blood pressure measurement unless there were difficulties in venipuncture on the right arm. The right arm will then be used as stated above. Each measurement comprises three successive measurements within 10 minutes. The mean of these measurements was calculated and used in this study. The volunteers were blinded for all blood pressure results during the study.
1.5.3.2 Platelet aggregation measurements Pleatelet aggregation was measured before and 3% h after fat challenge. Pleatelet aggregation was determined in citrated blood by several experimental approaches:
1) in whole blood to ensure a physiological environment as close as possible using the Platelet Function Analyser (PFA- 100, Dade Bering)
2) in platelet-rich plasma isolated from whole blood via a centrifugation step using the aggregometer .
PFA-100 closure time experiments were performed following the manufacturer's instructions. Fresh blood was perfused through a filter coated with either epinephrin + collagen or ADP + collagen (activators of platelets) . The closure times due to platelet aggregate formation were recorded. The longer the closure time takes, the less reactive the platelets are. Platelet aggregation measurements were performed turbidometrically according to the classic protocol of Born. A four-channel platelet aggregation profiler (Chrono Log Corp. aggregometer, Kordia Life Sciences, Leiden, The Netherlands) 5 was used to monitor changes in light transmission following the activation of PRP (platelet rich plasma) . Continuously stirred PRP samples were activated with ADP (5 and 10 μM) and collagen (1.5 μg/ml) and the extent of platelet aggregation was measured at 37 °C "for a period of 10 min. Results are expressed as L0 percent light transmission relative to PPP (platelet poor plasma) .
1.5.3.3 Lipid profile measurements Total cholesterol, triglycerides, HDL-C, and LDL-C were 5 measured before and 3H h after the fat challenge, and assessed in a total of 2 mL serum collected in serum-gel tubes. Analyses were done on a Hitachi 912 auto-analyser with reagent kits according to and provided by Roche. A reduction in total cholesterol, triglycerides, and LDL can be considered as being 0 beneficial. HDL should preferably increase.
1.6 Results of the human study The results are given in the tables below. In the tables GW+GJE 5 means (wine extract and grape juice extract) , GS means grape seed extract.
0- Table 4: Results of platelet aggregation measurements; PFA-100 closure time
Figure imgf000025_0001
LsMeans ± SEM; # p=0.07; *p=0.035 is significantly different compared to placebo
Table 5: Results of platelet aggregation measurements; Aggregometer measurements
Figure imgf000025_0002
Table 6: Results of lipid profile measurements; Plasma lipid concentrations
Figure imgf000026_0001
LsMeans + SEM; *p=0.030; **p=0.004; # p=0.0499 are significantly different compared to placebo
The results of the blood pressure measurements are shown in figures 3-6. In these figures, each dot represents one individual measured after placebo (x-axes) or grape extract treatment (y-axes) . Systolic blood pressure (SBP) , but not diastolic blood pressure (DBP) , is affected by the wine/grape juice extract as well as the grape seed extract.
The SBP of subjects with above optimal BP values' (having SBP above 120 mmHg after placebo treatment) is decreased after treatment with either wine/grape juice extract or grape seed extract.
The line obtained by linear regression demonstrates for SBP the deviation (p<0.05) from the 45° line that you would expect to find when the extracts have no effect on blood pressure (as is the case for DBP). The results can be translated as: grape extracts reduce SBP in people with above optimal BP values, but do not have a significant effect on SBP of people with already optimal levels. The results thus suggest that BP values will not drop to too low levels, which may otherwise have a negative impact (fainting for instance by too low SBP levels) .
The results shown in tables 4-6 and in figures 3 and 4 show that the consumption of a mixture of grape juice extract and wine extract is effective in causing in the human subject the following effects: a) reduction of hypertension (especially systolic blood pressure (SBP) ) ; b) inhibition of platelet aggregation; c) reduction of level of total blood cholesterol; d) reduction of level of LDL cholesterol.
The results for wine extract and red grape extract, GW+GJE in tables (example 1) , show that according to the invention three major risk factors in cardiovascular disease: high blood pressure, high platelet aggregation and high cholesterol may, with the same functional food product, be effectively reduced. For this reason the product according to the invention may rightfully be called a 'total hearth health' product.
The results for grape seed extract, GSE in tables (comparative experiment A) show a reduction in systolic blood pressure (SBP) , but grape seed extract was ineffective in all other tests.
L0
Examples 2-4 Preparation of functional grape/apple/berry drinks enriched with a combination of grape juice and wine extracts 5 Preparation: Refrigerated juices were allowed to heat to ambient temperature (22°C) . Juices were put in a metal container and mixed with a Silverson high shear mixer during 1 min. Grape juice extract 0 and wine extract were dry blended and slowly added to the juice mixture under stirring (1-2 min) . Resulting product was stored at 5 °C.
5 The resulting products were evaluated by a sensoric panel. Below are examples of three products with were percieved as best.
0 Table 7. Composition of drinks:
Figure imgf000029_0001
The product of examples 2-4 were tested by a sensory panel and were considered to have a good taste. None of the products was considered by any panellist to taste unacceptable.
References
Pellegrini N, Pareti FI, Stabile F, Brusamolino A, Simonetti P, Effects of moderate consumption of red wine on platelet aggregation and haemostatic variables in healthy volunteers. Eur J Clin Nutr. 1996; 50 (4): 209-213.
Mark D, Maki KC. Concord grape juice reduces blood pressure in men with high systolic blood pressure. Experimental Biology 2003, San Diego CA. Abstract #693.10. Mahmud A, Feely J. Divergent effect of acute and chronic alcohol on arterial stiffness. Am. J. Hypertension 2002; 15(3): 240.
Freedman JE, Parker C 3rd, Li L, Perlman JA, Frei B, Ivanov V, Deak LR, Iafrati MD, Folts JD. Select flavonoids and whole juice from purple grapes inhibit platelet function and enhance nitric oxide release. Circulation. 2001; 103: 2792-2798.
Pignatelli P, Lenti L, Pulcinelli FM, Catasca R, Saccani G,
Germano G, Marcoccia A, Silvestri MA, Ghiselli A, Violi F. Red and white wine differently affect collagen-induced platelet aggregation. Pathophysiol Haemost Thromb. 2002; 2 (5-6) : 356- 358.
Vigna GB, Costantini F, Aldini G, Carini M, Catapano A, Schena F, Tangerini A, Zanca R, Bombardelli E, Morazzoni P, Mezzetti A, Fellin R, Maffei Facino R. Effect of a standardised grape seed extract on low-density lipoprotein susceptibility to oxidation in heavy smokers. Metabolism. 2003; 52 (10): 1250- 1257.
Chopra M, Fitzsimons PE, Strain JJ, Thurnham DI, Howard AN. Non-alcoholic red wine extract and quercetin inhibit LDL oxidation without affecting plasma antioxidant vitamin and carotenoid concentrations. Clin Che . 2000; 46 (8): 1162-1170.
0' Byrne DJ, Devaraj S, Grundy SM, Jialal I. Comparison of the antioxidant effects of Concord grape juice flavonoids alpha- tocopherol on markers of oxidative stress in healthy adults. Am J Clin Nutr. 2002; 76 (6): 1367-1374. van der Gaag MS, van Tol A, Vermunt SH, Scheek LM, Schaafsma G, Hendriks HF. Alcohol consumption stimulates early steps in reverse cholesterol transport. J Lipid Res. 2001; 42 (12): 2077-2083.
Cartron E, Fouret G, Carbonneau MA, Lauret C, Michel F, Monnier L, Descomps B, Leger CL. Red-wine beneficial long-term effect on lipids but not on antioxidant characteristics in plasma in a study comparing three types of wine—description of two 0- methylated derivatives of gallic acid in humans. Free Radic Res. 2003; 37 (9): 1021-1035.
Cordain L, Melby CL, Hamamoto AE, O'Neill DS, Cornier MA, Barakat HA, Israel RG, Hill JO. Influence of moderate chronic wine consumption on insulin sensitivity and other correlates of syndrome X in moderately obese women. Metabolism. 2000; 49 (11) : 1473-1478.
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Claims

Claims
1. Food composition comprising wine extract, characterized in that the food composition comprises grape juice extract.
2. Food composition according to claim 1, wherein the grape juice extract is red grape juice extract.
3. Food composition according to claim 1 or 2, comprising berry extract.
4. Food composition according to any of claims 1 to 3 for use as a physiologically functional food product.
5. Food composition according to any of claims 1 to 4, wherein the consumption of the food composition by a human subject is effective in causing in the human subject one or more, preferably two or more, more preferably three or more and most preferably all four of the following effects: a) reduction of hypertension; b) inhibition of platelet aggregation; c) reduction of level of total blood cholesterol; d) reduction of level of LDL cholesterol.
6. Food composition according to any of claims 1-5, containing berry extract, wherein the berry extract is an extract from one or more of elderberry ( Sambucus nigra ) , blackcurrant (Ribes nigrum L. ) , blueberry (Vaccinium corymbosum, Vaccinium ashei or Vaccinium angustifolium) , bilberry (Vaccinium myrtillus) , blackberry (Rubus fructicosus) , red raspberry (Rubus idaeus) , cranberry ( Vaccinium macrocarpon) and black chokeberry (Aronia melanocarpa) .
7. Food composition according any of claims 1 to 6, wherein the weight ratio of the amount of wine extract to the amount of red grape juice extract is 0.3 to 3.0.
8. Food composition according to claim 7, wherein the weight ratio of the amount of wine extract to the amount of grape juice extract is 0.3 to 3.0.
9. Food composition according to claim 8, wherein the weight ratio of the amount of wine extract to the amount of red grape juice extract is 0.6 to 1.6.
10. Food composition according to any of claims 1-9, wherein the amount of polyphenols in an average serving of the food composition is 150 mg or more.
11. Process according to claim 10, wherein the amount of polyphenols in an average serving of the functional food composition is 300 mg or more.
12. Food composition according to claims 11, wherein the amount of polyphenols in an average serving of the functional food composition is 1000-2000 mg.
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WO2009089975A1 (en) * 2008-01-17 2009-07-23 Unilever Nv Food composition
WO2009089974A1 (en) * 2008-01-17 2009-07-23 Unilever Nv Food composition
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JP2017070242A (en) * 2015-10-07 2017-04-13 株式会社ヤクルト本社 Fermented dairy product containing grape juice and berry juice
CN111955718A (en) * 2019-10-29 2020-11-20 北京东方红航天生物技术股份有限公司 Snow lotus red wine powder and preparation method and application thereof
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Cited By (13)

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Publication number Priority date Publication date Assignee Title
US7767235B2 (en) 2005-09-28 2010-08-03 Constellation Brands, Inc. Grape extract, dietary supplement thereof, and processes therefor
WO2007038768A3 (en) * 2005-09-28 2009-04-16 Univ California Method for lowering blood pressure in pre-hypertensive individuals and/or individuals with metabolic syndrome
WO2007038768A2 (en) * 2005-09-28 2007-04-05 The Regents Of The University Of California Method for lowering blood pressure in pre-hypertensive individuals and/or individuals with metabolic syndrome
US8075929B2 (en) 2005-09-28 2011-12-13 Constellation Brands, Inc. Grape extract, dietary supplement thereof, and processes therefor
US7651707B2 (en) 2005-09-28 2010-01-26 The Regents Of The University Of California Method for lowering blood pressure in pre-hypertensive individuals and/or individuals with metabolic syndrome
WO2007048471A1 (en) * 2005-10-25 2007-05-03 Unilever N.V. Food composition
WO2009089975A1 (en) * 2008-01-17 2009-07-23 Unilever Nv Food composition
WO2009089974A1 (en) * 2008-01-17 2009-07-23 Unilever Nv Food composition
CN102406205A (en) * 2011-12-05 2012-04-11 张家界（中国）金驰大鲵生物科技有限公司 Oyster polysaccharide fruit juice beverage
CN102406205B (en) * 2011-12-05 2012-12-12 张家界（中国）金驰大鲵生物科技有限公司 Oyster polysaccharide fruit juice beverage
JP2017070242A (en) * 2015-10-07 2017-04-13 株式会社ヤクルト本社 Fermented dairy product containing grape juice and berry juice
CN111955718A (en) * 2019-10-29 2020-11-20 北京东方红航天生物技术股份有限公司 Snow lotus red wine powder and preparation method and application thereof
WO2022211649A1 (en) * 2021-04-02 2022-10-06 Aronpharma Sp. Z O.O. Pharmaceutical composition and its antiviral use

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