02190naa a2200385 a 450000100080000000500110000800800410001902400350006010000190009524501910011426000090030552009980031465000160131265000230132865000160135165000090136765000180137665000080139465000190140265300210142165300340144265300240147665300160150065300300151665300340154670000170158070000190159770000190161670000220163570000220165770000230167970000280170270000160173077300580174620711242018-01-09       2017    bl uuuu     u00u1 u    #d7 a10.1016/j.jff.2017.03.0632DOI1 aTOSCANO, L. T.  aPhenolics from purple grape juice increase serum antioxidant status and improve lipid profile and blood pressure in healthy adults under intense physical training.h[electronic resource]  c2017  aPhenolic compounds have generated considerable interest in the scientific community and the media. Much of this interest is due to the properties ascribed to several phenolic compounds for prevention of cancer, dyslipidemia, and obesity. Grape juice made from cultivars Isabel, Bordeaux and Concord, was characterized in this work. Subsequently, twenty-eight healthy adults were randomly assigned to a group that consumed grape juice (GJG = 15; 25?54 years old) and a group that consumed a contro beverage (CG = 13; 20?53 years old). The groups were evaluated for their nutritional status, blood pressure, and blood collection for analysis of total antioxidant capacity, nitrite, glucose and lipid profile, upon receiving supplementation (10 m/kg/day) for 28 days and reevaluated at the end. The results suggest that purple grape juice had a great potential as an antioxidant source in improving antioxidant status and cardiometabolic profile of healthy adults under intense physical exercise.  aPolyphenols  aComposto fenólico  aFlavonóide  aSuco  aSuco de Fruta  aUva  aVitis Vinifera  aBebida funcional  aEstado antioxidante de plasma  aFunctional beverage  aHuman trial  aPlasma antioxidant status  aPolifenóis Julgamento humano1 aSILVA, A. S.1 aTOSCANO, L. T.1 aTAVARES, R. L.1 aBIASOTO, A. C. T.1 aCAMARGO, A. C. de1 aSILVA, C. S. O. da1 aGONÇALVES, M. da C. R.1 aSHAHIDI, F.  tJournal of Functional Foodsgv. 33, p. 419-424, 2017.