THERAPEUTIC FOOD PRODUCTS AND COSMETIC AGENTS FOR INCREASING NUMBER THE OF APOPTOTIC CELLS AND FOR REDUCING NUMBER OF NECROTIC CELLS AND METHOD FOR PRODUCING A COMPONENT FROM GERMINATING GRAPE SEEDS FOR INCREASING THE NUMBER OF APOPTOTIC CELLS AND FOR REDUCING THE NUMBER OF NECROTIC CELLS Russian patent published in 2021 - IPC A23L33/105 A61K8/18 

FIELD: food and cosmetic industry.

SUBSTANCE: invention relates to food and cosmetic industry. The food product or cosmetic agent comprising a component from germination-stimulated grape seeds containing 60 wt.% or more of the coarse polyphenol obtained from germination-stimulated grape seeds, with the component of germination-stimulated grape seeds being obtained by extraction from grape pits in a germination phase, grape seeds reprsent one or more grape seeds of a species selected from a group consisting of Vitis vinifera L., Vitis labrusca L., Vitis coignetiae L., Vitis amurensis L. and Vitus shiragai L., the food product provides an increase in the number of apoptotic cells and a reduction in the number of necrotic cells. The method for producing a component from germination-stimulated grape seeds to increase the number of apoptotic cells and reduce the number of necrotic cells including: (step 1) immersion of one or more grape seeds of a species selected from the group consisting of Vitis vinifera L. Vitis labrusca L., Vitis coignetiae L., Vitis amurensis L. and Vitis shiragai L., in water at 30-60°C for 20-80 hours; (stage 2) removal of grape seeds from water immersed at said stage 1 and natural drying thereof in the air; (stage 3) immersion of grape seeds naturally dried at said step 2 into water at 15-45°C for 10-100 minutes; (step 4) removal of grape seeds from water immersed at said step 3 and natural drying thereof in the air; (step 5) repetition of the said steps 3 and 4 to stimulate germination of the grape seeds until the germ part of the grape pits naturally dried at the said stage 4 slightly swells; (step 6) drying of germination-stimulated grape seeds at 35-60°C; (step 7) grinding of grape seeds dried at the step 6; (step 8) production of an extracted fraction containing polyphenol obtained from grape seeds by immersing the ground grape seeds obtained at said step 7 into water, ethanol or a mixed solvent from water and ethanol; and (step 9) drying and grinding of the extracted fraction produced at said step 8 into a powder which comprises a polyphenol obtained from grape seeds.

EFFECT: invention enables producing an antiage component from grape seeds having a better antiaging effect than a resveratrol.

6 cl, 5 dwg, 1 tbl, 6 ex