Grape Seed Extract (Vitis vinifera)
Benefits of Grape Seed
- Skin
- Where it's from: Native to Mediterranean region, central Europe and Southwestern Asia
- Form: Extract
- Food source: Grapes
What is Grape Seed?
Vitis vinifera, as the name suggests, is the grape plant from which most wines are made. Wine production uses the skin (for red wine) or the juice (for white wine). The seeds, however, can be pressed and concentrated to make an extract. Grape Seed Extract is rich in plant compounds called 'proanthocyanidins', which have antioxidant activity. Antioxidants neutralise 'free radicals', unstable molecules that can damage other molecules when their levels become too high.
What does the research say about Grape Seed?
Researchers have looked at Grape Seed Extract in relation to the skin, and studies have looked at grape seed's role in skin and environmental stress. A study of a supplement combining collagen and antioxidants looked at metrics of skin health. Collagen gives our skin its structure. Environmental damage, including sunlight or pollution, affects the function of collagen and contributes towards ageing.
Grape Seed has also been studied in relation to the cardiovascular system. Studies have looked at its effect on blood pressure, and a review has summarised blood pressure changes. Research has also examined its effect on oxidised LDL cholesterol.
So the humble grape, used for thousands of years in wine-making, turns out to have plenty to interest researchers! Please note, this does not necessarily mean that drinking wine is good for you.
You may also enjoy reading 'Nutrient Deficiency: A Hidden Cause of Skin Issues?', 'Best Foods and Vitamins for Healthy, Glowing Skin', '4 tips to manage cholesterol' and 'Is wine good for you?'. Give these '5 easy smoothie recipes for glowing skin' a try too.
Why it's in Skin Saviour®
Grapeseed Extract is rich in polyphenolic compounds, particularly proanthocyanidins, which have potent antioxidant, anti-inflammatory, and anti-collagenase properties. These bioactive molecules scavenge free radicals, reducing oxidative stress and contributing to premature ageing, hyperpigmentation, and photoaging.
Antioxidant protection: Neutralises reactive oxygen species (ROS) generated by UV radiation, thereby preventing DNA damage, lipid peroxidation, and the breakdown of collagen and elastin.1
Anti-inflammatory effects: Inhibits nuclear factor-kappa B (NF-KB) signalling, reducing the production of pro-inflammatory cytokines like IL-6 and TNF-α.2
Collagen preservation: Inhibits enzymes like matrix metalloproteinases (MMPs) that degrade collagen, thereby maintaining skin elasticity and preventing wrinkle formation.3
Green Tea
Green Tea is from the same plant as Earl Grey and English Breakfast tea, but hasn't undergone the withering and oxidation process, so it retains more health benefits, particularly as an antioxidant.
Hyaluronic Acid
Found in almost all the cells in our body, Hyaluronic acid is fundamental to your skin's moisture and hydration, helping keep a young and youthful complexion.
Inulin
Inulin is a gut-friendly fibre that helps friendly, active bacteria in your gut to grow. Inulin is a 'prebiotic', and prebiotics are vital to the health of probiotics.
Iodine
Iodine is an important mineral needed for the production of thyroid hormones, helping maintain the body’s metabolic rate, healthy skin and hair, and is crucial during pregnancy.
Kelp
Kelp is packed with a range of important vitamins and minerals. Most significantly, Kelp is a great source of Iodine. Our bodies use Iodine for the production of thyroid hormones.
L-Glycine
L-Glycine is an amino acid that has a calming and regenerative effect, reducing the time it takes to fall asleep, enhancing sleep quality, and reducing feelings of tiredness during the day.
L-Proline
L-Proline is a unique, skin-loving amino acid that is an essential component of collagen production.
Lactobacillus Acidophilus
One of the most clinically trialled bacteria, Acidophilus is a gut-friendly bacteria helping the digestive system break down sugars, such as lactose into lactic acid.
