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Detrimental is through the inactivation of digestive

Detrimentaleffects of grape polyphenolsIrrespective ofa great deal of information claiming health-promoting properties of variouspolyphenols, it should be mentioned that not all flavonoids are necessarilybeneficial, and their physiological effects depend on a range factors includingtype, concentration, absorption and metabolic transformation, etc. Indeed, thedual role of this substance by producing either toxic or beneficial effectsseems also to depend on doses and/or the experimental cell type (Hodek et al. 2002).           It should be mentioned that in someaforementioned studies, the authors did not pay much attention to thedetrimental consequences of grape extract feeding. In particular, decreasechicken weight gain and increase feed conversion ratio (FCR), while vitamin E supplementation improved FCR. Furthermore, inclusion GPC intothe chicken diet decreased fat digestibility, while vitamin E supplementationimproved fat digestibility (Brenes et al.

2008). In other studies, ithas been observed that condensed tannins could bind biliary salts, a limitingfactor for efficient fat digestion in poultry (Krogdahl, 1985), with aconcomitant reduction in their absorption and an increase in the faecalexcretion in mice (Roy and Schneeman, 1981). Another mechanism wherebynutrients are rendered less digestible by polyphenols is through the inactivationof digestive enzymes. For example, proanthocyanidin extracts from bean greatlyinhibited digestive enzymes (trypsin, a-amylase and lipase) in young chicks(Longstaff and McNab, 1991).

Moreno et al. (2003) also demonstrated invitro the inhibitory effects of GSE on fat-metabolizing enzymes and lipoproteinlipase. There is some evidence to show that polyphenols can inhibit a range ofenzymes including ?-glucosidase and pancreatic lipase (You et al. 2011),?-amylase and ?-glucosidase activity (Yilmazer-Musa et al. 2012), alpha-amylase and alpha-glucosidase (McDougall et al.

2005). Theinhibition of digestive enzymes may be explained with the ability of condensedtannins to form insoluble complexes with proteins in the gastrointestinal tract(Griffiths, 1986; Horigome et al. 1988).

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