Evaluating Postprandial Lipid Response Following Chardonnay Grape Marc Powder Supplementation

Abstract

Abstract Objectives Chardonnay grape marc is the remaining skins and seeds after pressing and is a byproduct of winemaking that offers a rich source of phytonutrients. The objective was to evaluate postprandial lipid response following adding Chardonnay grape marc powder to the diet. Methods Overweight or obese men and women with hyperlipidemia between 35–65 y were recruited for this randomized, double-blinded 16-week crossover study. Subjects consumed 1500 mg of 1) placebo, 2) high Chardonnay seed extract, low Chardonnay marc blend (HE) or 3) high chardonnay marc, low chardonnay seed extract blend (HM) in a randomized order. Each intervention arm lasted 3 weeks and included two 3-week washout periods. Following each intervention, fasting blood was drawn, then subjects consumed a high fat challenge meal. Postprandial blood was subsequently drawn at 1, 2 and 3 hours. Incremental area under the curve (iAUC) was also calculated. Data were not normally distributed thus were log transformed before conducting analyses. Analyses were conducted with 24 completed subjects and intention to treat for 3 subjects who withdrew using linear mixed model ANOVA. Results Incremental area under the triglyceride curve response to a meal showed a significant effect of intervention (P = 0.05). Pairwise comparisons showed a significant difference between HE and HM (P = 0.04). Conclusions Following HM intervention, there was a significantly lower triglyceride iAUC compared to the HE intervention, but no difference compared to placebo. HM intervention resulted in better triglyceride clearance compared to the HE intervention. Funding Sources NIFA Phase II Small Business Innovation Research Grant awarded to Sonomaceuticals, LLC.