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Parry, J., Li, H., Liu, J., Zhou, K., Zhang, L. and Ren, S. (2011) Antioxidant Activity, Antiproliferation of Colon Cancer Cells, and Chemical Composition of Grape Pomace. Food and Nutrition Sciences, 2, 530-540.
http://dx.doi.org/10.4236/fns.2011.26076

has been cited by the following article:

• TITLE: Grape Pomace Aqueous Extract (GPE) Prevents High Fat Diet-Induced Diabetes and Attenuates Systemic Inflammation

  AUTHORS: Haiwen Li, John Parry, Sarah Weeda, Shuxin Ren, Thomas W. Castonguay, Tai L. Guo

  KEYWORDS: Grape Pomace, Diabetes Mellitus, Gene Expression

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.7, June 29, 2016

  ABSTRACT: Diabetes mellitus is a group of metabolic syndromes with a hallmark of hyperglycemia. Serious long-term complications from diabetes are a major cause of hospitalization and death. We recently discovered that grape pomace, the by-product from the waste of the wine and juice industries, had great potential to prevent diabetes. In this study, we examined the potential use of grape pomace in controlling high blood glucose in the form of Cabernet Franc Grape pomace aqueous extract (GPE). Both streptozotocin (STZ; 1 × 150 mg/kg)-treated mice and non-STZ treated mice were fed with high fat diet that was supplemented with 2.4 g/kg GPE for 12 weeks. GPE had no significant effect on the blood glucose levels in STZ-treated mice. However, GPE significantly reduced blood glucose levels by 16.1% (p