GRAPE EXTRACT (VERSIONS) AND ITS PRODUCTION METHOD (VERSIONS) Russian patent published in 2011 - IPC A23L2/00 A61K36/87 C11B1/10 

FIELD: food industry.

SUBSTANCE: invention relates to grape extracts and their production methods. Alternatively the method, according to the invention, envisages contact of a material (chosen from the group consisting of whole grapes, grape stones, grape refuses and their mixture) with water at a temperature of about 140-212°F to produce the initial grape extract and treating the initial grape extract with a pectolytic enzyme during from about four to five days at a temperature of about 80-120°F to produce the polyphenolic grape extract. Alternatively the method, according to the invention, envisages production of the initial aqueous grape extract and treating the extract with yeast, bacteria, fungi and their mixtures at temperature of about 70-100°F to produce the polyphenolic grape extract. Alternatively the method, according to the invention, envisages production of the initial aqueous grape extract and treating it with a tannase enzyme at a temperature of about 70-100°F to produce the polyphenolic grape extract. The purified polyphenolic grape extract, according to the invention, contain about or less than 2 wt % of terminal units of epicatechin-gallate and about or less than 12 wt % of extending units of epicatechin-gallate.

EFFECT: grape extracts allow to reduce blood pressure with patients suffering from prehypertonic condition or metabolic syndrome.

22 cl, 3 tbl, 7 ex