<?xml version="1.0" encoding="UTF-8"?>
<records>
<record>
<language>eng</language>
<publisher>Science and Education Publishing</publisher>
<journalTitle>Journal of Food and Nutrition Research</journalTitle>
<eissn>2333-1240</eissn>
<publicationDate>2021-06-28</publicationDate>
<volume>9</volume>
<issue>6</issue>
<startPage>292</startPage>
<endPage>296</endPage>
<doi>10.12691/jfnr-9-6-4</doi>
<publisherRecordId>JFNR2021964</publisherRecordId>
<documentType>article</documentType>
<title language="eng">Effects of a Fermented Grape Combined with Specified Fruits and Vegetables or Their Extracts on Anti-aging and Anti-inflammatory Status: A Randomized Controlled Clinical Trial</title>
<authors>
<author>
<name>Yung-Kai Lin</name>
<affiliationId>1</affiliationId>
<affiliationId>2</affiliationId>
<affiliationId>3</affiliationId>
</author>
<author>
<name>Yu-Yu Kao</name>
<affiliationId>4</affiliationId>
</author>
<author>
<name>Cheng Liu</name>
<affiliationId>5</affiliationId>
</author>
<author>
<name>Chia-Hua Liang</name>
<affiliationId>6</affiliationId>
</author>
<author>
<name>Yung-Hsiang Lin</name>
<affiliationId>7</affiliationId>
</author>
<author>
<name>Wei-Chun Hu</name>
<affiliationId>7</affiliationId>
</author>
<author>
<name>Chi-Fu Chiang</name>
<email>Jimmy.Chiang@tci-bio.com</email>
<affiliationId>7</affiliationId>
</author>

</authors>
<affiliationsList>
<affiliationName affiliationId="1">Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan</affiliationName>
<affiliationName affiliationId="4">Shanghai Daerwei Biotechnology R&D Co., Ltd., Shanghai, China</affiliationName>
<affiliationName affiliationId="5">Department of Health and Beauty, Shu-Zen Junior College of Medicine and Management, Kaohsiung, Taiwan</affiliationName>
<affiliationName affiliationId="6">Department of Cosmetic Science and Institute of Cosmetic Science, Chia Nan University of Pharmacy and Science, Tainan, Taiwan</affiliationName>
<affiliationName affiliationId="7">Research & Design Center, TCI CO., Ltd., Taipei, Taiwan</affiliationName>


</affiliationsList>
<abstract language="eng">Vegetables and fruits had antioxidant capacity. Fermented grapes had a higher content of anthocyanins and flavonoids, and reduced skin wrinkles. There were not more clinical studies on whether fermented grapes with fruit and vegetable extracts had anti-aging and anti-inflammatory activities. The current study used fermented grapes beverages made from fermented grapes combined with fruit and vegetable extracts to explore anti-aging and anti-inflammatory. 60 subjects were recruited and divided into a placebo and another fermented grape drinks group. The subjects drank 50 ml , 1 bottle a day for 8 week. After drinking for 8 weeks, a skin test and blood inflammatory factor analysis were performed. Compared to the placebo group, skin brightness, moisture, elasticity was significantly increased by 3.6%, 4.9%, 5.4%, respectively. Fermented grape drinks decreased skin spots, and wrinkles by 7.0%, and 19.0%, respectively. TNF-¦Á (Tumor Necrosis Factor) and IL-6 (Interleukin-6) expression were decreased, also, as a function of fermented grape drinks intakes. This study indicated that fermented grapes combined with fruit and vegetable extracts can significantly improve the brightness, moisture, elasticity, wrinkles, pores, and decrease TNF-¦Á and IL-6 expression.</abstract>
<fullTextUrl format="pdf">http://pubs.sciepub.com/jfnr/9/6/4/jfnr-9-6-4.pdf</fullTextUrl>
<keywords language="eng"><keyword>fruit</keyword>
<keyword>vegetable</keyword>
<keyword>grapes</keyword>
<keyword>inflammation</keyword>
<keyword>skin aging</keyword>
</keywords>
</record>
</records>
