Chardonnay grape marc/grape seed extract blends improve postprandial triglycerides and/or HDL cholesterol concentrations in adults with mild dyslipidemia in a randomized double blinded crossover trial.

Dyslipidemia is a modifiable risk factor for atherosclerotic cardiovascular disease (ASCVD). Chardonnay marc, the residual by-product of winemaking, is an underutilized agricultural product that remains rich in extractable and non-extractable nutrients, including polyphenolics (e.g., flavan-3-ols) and fiber, which may beneficially influence plasma lipids. This study evaluated whether ingestion of Chardonnay grape seed extract/marc blends could improve plasma lipids in adults with dyslipidemia. We hypothesized that a Chardonnay marc-rich blend (HM) would reduce total cholesterol and LDL-cholesterol (LDL-c), while a Chardonnay seed extract-rich blend (HE) would reduce total cholesterol, LDL-c, and triglycerides, without affecting HDL-cholesterol (HDL-c) or endothelial function. Twenty-four adults with mild dyslipidemia completed a 16-week randomized, double-blind, crossover trial involving three 3-week intervention periods (consuming 1500 mg of HM, HE, or microcrystalline cellulose (MCC)), each followed by a 3-week washout. Systolic blood pressure was significantly lower following HE (118.8 ± 2.8 mmHg) compared to HM (125.6 ± 2.5 mmHg). HDL-c concentrations were higher after HM (56.6 ± 2.6 mg/dL) and MCC (55.7 ± 2.5 mg/dL) compared with HE (52.4 ± 2.5 mg/dL), and the number of large HDL particles was lower following HE (7.1 ± 0.7 µmol/L) compared with MCC (7.7 ± 0.7 µmol/L). Additionally, postprandial triglyceride area under the curve was lower after HM compared with HE. These findings suggest that the broader nutrient complexity of Chardonnay marc may offer pleiotropic benefits for modifiable ASCVD risk factors (ClinicalTrials.gov: NCT03203915).