OPCs - Powerful Natural Antioxidants
Oligomeric proanthocyanidins (OPCs), also known as leukocyanidins, or flavonols, are complexes of flavonoids (polyphenols). They are extracted from the seed of various species of grapes (Vitis vinifera). OPC polyphenols can exist in single units (monomers), double units (dimers), triple units (trimers), quadruple units (tetramers) and even longer "cyanidin" chains called tannins.
By convention, any chain length from 2-7 or 3-7 is termed an "oligomer." Longer chains are generally called "polymers." The single units are called flavans or catechins. OPCs are both antioxidants and substances which spare other antioxidants. This effect is quite direct with Vitamin C, but it should not be overlooked that this effect extends to such antioxidants and free radical fighters as Vitamin E and glutathione.
This type of synergistic effect was discovered earlier in the 20th century by one of the giants of vitamin research. The Hungarian scientist Dr. Albert Szent-Gyorgi, who received the 1937 Nobel Prize in Medicine for his discovery of Vitamin C in 1928, found in his research that the unpurified extracts from lemon juice were more effective in curing scurvy than was the pure Vitamin C.
In conjunction with Dr. S. Rusznyak, he learned that in cases of extreme capillary permeability, such as characterize the late stages of scurvy, Vitamin C did not work! Tests with this vitamin, which is supposed to both prevent and cure scurvy, were unsuccessful in the late stages of this condition. In contrast, plain lemon juice or extracts from Hungarian red peppers cleared extreme scurvy quickly. This led to the discovery that trace amounts of Vitamin C were effective when combined with substances which are now called flavonoids. The most important advantages of OPCs over other flavonoids are solubility in water and bioavailability. Being a powerful in vitro (test tube) antioxidant is of little benefit if the flavonoid in question cannot be absorbed in vivo (in the body). OPCs, being both soluble and bioavailable, are therefore able to impart some very special properties whether take as foods (for instance, as found in good quality red wine) or supplements.
Protecting Collagen - More Important Than You Think
OPCs have very strong 'Vitamin P' activity, a term coined by Szent-Gyorgi to describe a reduction in capillary permeability, which goes beyond that found with Vitamin C. Among their effects is an ability to increase intracellular Vitamin C levels, decrease capillary permeability and fragility, scavenge oxidants and free radicals, and a unique ability to bind to collagen structures directly, as well as inhibit the destruction of collagen. Collagen, the most abundant protein of the body, is responsible for maintaining the integrity of the tendons, ligaments, and cartilage. Collagen is also the support structure of the dermis (skin) and blood vessels. OPCs and other flavonoids are remarkable in their effect in supporting collagen structures and preventing collagen destruction. They affect collagen metabolism in several ways:
- They have the unique ability to cross-link collagen fibers. This results in the reinforcement of the natural cross-linking of collagen that forms the so-called "collagen matrix" of connective tissue (ground substance, cartilage, tendon, etc.)
- They prevent free radical damage with their potent antioxidant and free radical scavenging action.
- They inhibit enzymatic cleavage of collagen by enzymes secreted by white blood cells during inflammation and by microbes during infection.
- They prevent the release and synthesis of compounds which promote inflammation, such as histamine, serine proteases, prostaglandins and leukotrienes.
These effects on collagen are put to good use in improving the body's defenses against capillary fragility, easy bruising and varicose veins.
Red Wine's Active Ingredient
OPCs have a proven track record with a large human population. It's called the "French Paradox." The French are famous for their love of rich foods - butter, cheeses, eggs, sauces, more saturated fat (about 15% of daily calories) and cholesterol than is found in the American diet, and less use of supposedly "healthful" vegetable oils - yet the French suffer a heart disease rate only about 40% of outs. With other diseases, it is much the same. One Gallic wit put it simply: "Of course we suffer from the same diseases as you do in America - we just experience them a decade later in life." But why? As early as 1979, studies if human populations and their eating habits began to give the answer. There seemed to be a clear relationship between wine consumption and mortality rates from heart disease: the higher the wine intake (as long as moderate overall), the lower the heart disease death rate.
Scientists have found that phenolic compounds in wine, mostly the OPCs found primarily in red wine, decrease the level of platelet aggregation (make the blood less "sticky"), reduce the level of LDL cholesterol ("bad" cholesterol) oxidation while actually increasing the overall level of HDL cholesterol ("good" cholesterol), relax the walls of the blood vessels and generally improve health.
What's more, because OPCs have an affinity for the collagen of the walls of the arteries and veins, they tend to concentrate in these areas, where they act to protect vascular integrity. These benefits appear to despite the pro-oxidant effects of alcohol itself. OPCs have proven themselves in everyday life.
Help for the Eyes
Grape seed extract has been studied very widely for its ability to reduce capillary fragility and excessive permeability. Its benefits to the circulatory system are not in doubt, nor are its antioxidant benefits. Somewhat surprising, however, are grape seed extracts' benefit with regard to recovery from glare, an important aspect of night vision. Source: Jarrow Formulas
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Scientific References
Bagchi D, et. al. Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention. Toxicology 2000 Aug 7; 148(2-3): 187-97. Bagchi D, et. al. Protective effects of grape seed proanthocyanidins and selected antioxidants against TPA-induced hepatic and brain lipid peroxidation and DNA fragmentation, and peritoneal macrophage activation in mice. Gen Pharmacol. 1998 May; 30(5): 771-6. Bagchi D, et. al. Oxygen free radical scavenging abilities of Vitamin C and E, and a grape seed proanthocyanidin extract in vitro. Res Commun Mol Pharmacol 1997 Feb; 95(2): 179-89. Blazso G, Gabor, M. Oedema-inhibiting Effect of Procyanidin. Acta Physiologica Academiae Scientarum Hungaricae Tomus 1980; 56(2): 235-240. Boissin JP, Corbe C, Siou A. [Chorioretinal circulation and dazzling: use of procyanidolic oligomers (Endotelon)]. Bull Soc Ophtalmol Fr. 1988; 88(2): 173-4, 177-9. [French text] Bouhamidi R, Prevost V, Nouvelot A. High protection by grape seed proanthocyanidins (GSPC) of polyunsaturated fatty acids against UV-C induced peroxidation. C R Acad Sci III. 1998 Jan; 321(1): 31-8. Chashier JE, et. al. Immunomodulation by pycnogenol in retrovirus-infected or ethanol-fed mice. Life Sci. 1996; 58(5): PL 87-96. Cossins E., Lee R., Packer L. ESR studies of Vitamin C Regeneration, Order of Reactivity of Natural Source Phytochemical Preparations. Biochem. Mol. Biol. Int. July 1998; 45(3): 583-597. Da Silva J.M.R., et. al. Radical Scavenger Capacity of Different Procyanidins from Grape Seeds. Presented at a symposium "Free Radicals in Biotechnology and Medicine." Royal Society of Chemistry, London January 1990: 79-80. Yamakoshi J, et. al. Proanthocyanidin-rich extract from grape seeds attenuates the development of aortic atherosclerosis in cholesterol-fed rabbits. Atherosclerosis. 1999 Jan; 142(1): 139-49.
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