02054naa a2200385 a 450000100080000000500110000800800410001910000140006024500910007426000090016552010310017465000310120565000170123665000110125365000230126465000210128765000120130865000220132065000080134265000190135065300190136965300140138865300170140265300160141970000200143570000170145570000160147270000190148870000220150770000210152970000230155070000190157370000190159277300570161119866842019-04-02       2014    bl uuuu     u00u1 u    #d1 aDENNY, C.  aBioprospection of Petit Verdot grape pomace as a source of anti-inflammatory compounds  c2014  aThe aim of this study was to evaluate the anti-inflammatory activity of Petit Verdot Extract and hexane, chloroform and ethyl acetate fractions obtained from grape pomace, in addition to identifying active compounds. The PVE and EAF reduced significantly paw edema and neutrophil migration when compared with control groups. The PVE reduced levels of TNF-α and IL1-β in the peritoneal fluid, whereas the EAF did not reduce cytokines significantly. Two hydroxybenzoic acids, two proanthocyanidins, three flavan-3-ol monomers and three anthocyanins were identified in the PVE and EAF by LC-MS/MS. The stilbene transresveratrol was identified only in the EAF. The phenolic compounds were quantified using HPLC-DAD analysis, except for the stilbenes, which were not sensible for the detection by the method. Since PVE and EAF showed significantly anti-inflammatory effects and high concentration of phenolic compounds, we concluded that Petit Verdot pomace could be an interesting source of anti-inflammatory bioactives.  aAnti-inflammatory activity  aGrape pomace  aGrapes  aPhenolic compounds  aAntiinflamatorio  aBagaço  aComposto fenolico  aUva  aVitis Vinifera  aBagaço de uva  aCitocinas  aPetit Verdot  aSubprodutos1 aLAZARINI, J. G.1 aFRANCHIN, M.1 aMELO, P. S.1 aPEREIRA, G. E.1 aMASSARIOLI, A. P.1 aMORENO, I. A. M.1 aPASCHOAL, J. A. R.1 aALENCAR, S. M.1 aROSALEN, P. L.  tJournal of Functional Foodsgv. 8, p. 292-300, 2014.