History
The French Paradox, a term coined in 1992, describes the phenomenon that although both the French and the Americans consume a diet rich in saturated fats, the French suffer from a relatively lower incidence of chronic diseases. In an effort to understand this paradox, researchers studied the differences in the diets and lifestyles of both groups. The results of these studies suggested that the key difference was the French’s daily consumption of wine. Wine contains resveratrol, one of the many polyphenolic antioxidants found in grapes and grape seeds. These antioxidants are capable of slowing and preventing free-radical oxidation reactions, thus explaining the lower chronic disease rates among the French. The research that has attempted to understand the French Paradox has also led to increased research on antioxidants in general. Scientists and health experts have identified antioxidants as playing a significant role in improving the health of everyday consumers.
Chronic Disease
In the last century, chronic diseases—such as cancer, cardiovascular disease, obesity, and diabetes—have become the most prevalent illnesses in the United States. A study conducted by the Center for Disease Control and Prevention (CDC) in 2005 showed that the cost of these chronic health problems comprised over 75% of the total annual medical cost (2.3 trillion dollars). In addition to the financial burdens, these long term health problems caused an estimated 70% of Americans deaths, and afflicted nearly half the American population (137 million people) (Health, United States, 2007).
A factor theorized to induce chronic illnesses is oxidative stress, which has multiple causes, including overexposure to sunlight, smoking, and improper diets. The human body functions through carefully monitored oxidation-reduction reactions, both inside and outside the cells. Oxidative stress can shift this delicate balance, causing unwanted situations such as an elevated level of free radicals in the body (Hennig et al., 2007). Sustained elevated levels of free radicals can lead to uncontrolled and unwanted reactions between free radicals and vital macromolecules in cells, leading to cellular damage. When unchecked, oxidative stress leads to the onset of chronic diseases (L. Yu).
A factor theorized to induce chronic illnesses is oxidative stress, which has multiple causes, including overexposure to sunlight, smoking, and improper diets. The human body functions through carefully monitored oxidation-reduction reactions, both inside and outside the cells. Oxidative stress can shift this delicate balance, causing unwanted situations such as an elevated level of free radicals in the body (Hennig et al., 2007). Sustained elevated levels of free radicals can lead to uncontrolled and unwanted reactions between free radicals and vital macromolecules in cells, leading to cellular damage. When unchecked, oxidative stress leads to the onset of chronic diseases (L. Yu).
Antioxidants
Antioxidants are natural substances found in some foods that have multiple health beneficial properties. The chemical properties of antioxidants stop free radical oxidation, an continual reaction process that causes cell damage. Excessive oxidative stress, caused these reactions, can lead to an increase to incidence of chronic diseases.
Grapeseeds have particularly high levels of antioxidants.
-Anthocyanin: This substance contributes to the purple color of grapes. It also reduces malignant cell growth, which is relevant to reducing incidence and effects of cancer.
-Resveratrol: This substance is useful to promoting the health of blood vessels by reducing inflammation and blockage and increasing the regeneration of cells in arteries after cell damage.
-Flavonoids: Flavanoids are a class of substances that are polyphenols. They have various health benefits, such as lowering the blood level of cholesterol and also promote cardiovascular health.
Grapeseeds have particularly high levels of antioxidants.
-Anthocyanin: This substance contributes to the purple color of grapes. It also reduces malignant cell growth, which is relevant to reducing incidence and effects of cancer.
-Resveratrol: This substance is useful to promoting the health of blood vessels by reducing inflammation and blockage and increasing the regeneration of cells in arteries after cell damage.
-Flavonoids: Flavanoids are a class of substances that are polyphenols. They have various health benefits, such as lowering the blood level of cholesterol and also promote cardiovascular health.
Food Model
Team IMMUNE seeks to determine the retention of antioxidants found in grape seed flour and oil when baked into a functional food product such as bread. Bread is chosen for this particular study because of several reasons. First, bread is a staple in the average American diet. Therefore, if bread is enhanced with the antioxidant properties of grape seed oil and flour, it can easily be incorporated into the American diet. Bread is also a relatively inexpensive food item, prepared with just a few ingredients. Therefore, it can be consumed by a wider range of people. Lastly, bread is a relatively simple food product to be made in the average American kitchen. Therefore, by incorporating the antioxidants into bread, team IMMUNE seeks to make antioxidants more easily available to the average American.
Chemical Tests
Team IMMUNE plans to analyze grape seed oil and flour samples using a number of chemical and biological assays to determine their antioxidant and free radical scavenging capacity, cancer cell growth inhibition property, chemical composition, and physical characteristics. Antioxidant/free radical scavenging capacity and cancer cell growth inhibition assays will serve as in vitro models for the health-beneficial factors in the grape seed samples, because Team IMMUNE will not be conducting animal studies or clinical trials. The chemical composition of grape seed oil and flour will serve as a basis of comparison against well known foods and/or nutraceuticals. Physical characteristics, such as color and refractive index of the oil, will be important factors in determining viability of incorporating grape seed oil and flour into commercial food products, i.e. will not affect the consumer appeal of the foods.
