Written by Chrystal Moulton, Science Writer. High seed extract supplementation was linked to lower systolic blood pressure compared to high marc supplementation (P=0.038).

The polyphenolic content in grapes have long been researched for the potential to improve antioxidant burden and cardiovascular events^1,2. Resveratrol, which is found in red wine, has been shown to improve cardiovascular measures and decrease oxidative stress.² Resveratrol is mostly found in red wines or red grapes^2,3. However, less is known about the effect of white wine or green grapes polyphenolic profile and its impact on cardiovascular health.^3,4 Pomace, also known as “marc”, is the skins and seeds of grapes that remain after grapes are pressed for winemaking and is treated as agricultural waste. While the marc of red wine has less extractable nutrients, the marc of white wine grapes maintains extractable (i.e. polyphenolic compounds) and non-extractable nutrients (such as fiber).^3-5 Chardonnay seed flour, which is made from the marc of white wine grapes, has demonstrated positive effects on lipid profile in an animal study.^6,7 Evidence on the effects of Chardonnay seed flour and seed extract is still relatively new and ongoing research on the potential benefits are still in the works. In the current trial, researchers investigated the effect of a combined formula of Chardonnay seed flour and seed extract encapsulation on lipid profile and markers of atherosclerotic cardiovascular disease.⁸

This pilot study was a randomized placebo-controlled crossover trial. Participants were initially assigned 1 of 3 protocols:

1. High seed extract blend [consists of higher seed extract than grape marc] (3 capsules = 1500mg/d)
2. High marc blend [consists of higher white wine grape marc than seed extract] (3 capsules = 1500mg/d)
3. Placebo (microcrystalline cellulose)

The assigned capsule had to be consumed with their first meal of the day and taken daily for 3 weeks. Participants were required to complete a daily checklist to track capsule consumption and compliance with protocol. Volunteers reported to the clinic weekly to pick up their assigned capsules and turn in unused capsules along with their daily checklist. They were required to ingest and track consumption during the 3 weeks. At the end of 3 weeks, participants were required to visit the center for anthropometric measurements and fasting blood draw. Prior to testing, participants were provided with a standard dinner, which they picked up at the end of the 3^rd week. After consumption, participants were required to fast for subsequent testing the next morning. Height and weight were measured along with a standard fasting blood draw collected for complete metabolic panel and complete blood count. Peripheral endothelial function was also measured by constricting and releasing blood flow in one arm. BMI and augmentation index were calculated based on anthropometric and peripheral endothelial function testing, respectively. Participants were provided with a standard breakfast at the facility after initial blood draw. Then researchers collected additional blood samples at 1h, 2hrs, and 3hrs postprandial. After testing was completed, participants entered the 3-week washout period and were subsequently crossed over to the next protocol. Each protocol lasted 3 weeks with testing at the end and followed by a 3-week washout period. Baseline measures were not taken at the beginning of each protocol phase. Total length of the trial was 16 weeks. Volunteers were instructed not to change their level of physical activity, lifestyle, or diet during the trial period. Physical activity was assessed weekly using the Stanford Brief Physical Activity questionnaire. Diet was assessed for each participant using the Automated Self-Administered 24-Hour Dietary Assessment Tool for 7 days during the active trial. Primary outcomes were postprandial triglyceride response and lipid panel changes. Secondary outcomes were changes in oxidized LDL, lipoproteins, and peripheral endothelial function.

Of 31 eligible and enrolled participants, 24 completed this pilot (male = 8, female = 16). Average age of participants was 53.9 ±1.7 years old. Mean BMI was 28.1 ±0.5 and mean total cholesterol was 230.5 ±6.8 mg/dL [LDL = 144.6 ±4.8 mg/dL, HDL = 54.9 ±2.3 mg/dL]. No significant changes were observed in BMI or weight during the trial. High seed extract supplementation was linked to lower systolic blood pressure compared to high marc supplementation (P=0.038). No significant effect was observed for diastolic blood pressure. Compared to placebo, researchers observed a significant decrease in large HDL particles with high seed extract consumption (P=0.03). Researchers also observed a higher concentration of HDL following high marc and placebo protocol versus high seed extract protocol (P= 0.007 and P=0.02, respectively). AUC of triglycerides was significantly lower in the high marc protocol compared to high seed extract protocol (P=0.041). However, no significant difference was observed between the high marc or high seed extract protocol versus placebo. Researchers also observed a crossover effect on apolipoprotein E (P=0.002). No other significant changes were observed in lipoproteins, lipid profile, oxidized LDL, triglycerides nor anthropometric measurements.

Results from this pilot revealed the potential benefits of Chardonnay marc and seed extract from Chardonnay grapes on lipid profile and blood pressure. Researchers in this trial stated that this was the first study to use the combination of Chardonnay seed extract and flour in human subjects. However, given the small sample size and lack of baseline measurements, additional studies will be needed to understand the full potential and dosing required to exhibit long lasting benefits.

Source: Lee, Fanny, Torey Arvik, John W. Newman, and Nancy L. Keim. “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.” Nutrition Research (2026).

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Posted September 16, 2026.

Chrystal is a 2008 graduate of the University of Illinois at Chicago. She graduated with a bachelor’s in psychology with a focus on premedical studies and is a licensed project manager. She currently resides in Chicago.

References:

1. Renaud S, de Lorgeril M. Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet. Jun 20 1992;339(8808):1523–6. doi:10.1016/0140-6736(92)91277-f
2. Lupoli R, Ciciola P, Costabile G, Giacco R, Minno M, Capaldo B. Impact of Grape Products on Lipid Profile: A Meta-Analysis of Randomized Controlled Studies. Journal of clinical medicine. Jan 22 2020;9(2)doi:10.3390/jcm9020313
3. de la Cerda-Carrasco A, López-Solís R, Nuñez-Kalasic H, Peña-Neira Á, Obreque-Slier E. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.). J Sci Food Agric. May 2015;95(7):1521–7. doi:10.1002/jsfa.6856
4. Holt RR, Barile D, Wang SC, et al. Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits. J Agric Food Chem. Dec 7 2022;70(48):15007–15027. doi:10.1021/acs.jafc.2c04519
5. Sinrod AJ, Li X, Bhattacharya M, Paviani B, Wang SC, Barile D. A second life for wine grapes: Discovering potentially bioactive oligosaccharides and phenolics in chardonnay marc and its processing fractions. Lwt. 2021;144:111192.
6. Kim H, Bartley GE, Arvik T, et al. Dietary supplementation of chardonnay grape seed flour reduces plasma cholesterol concentration, hepatic steatosis, and abdominal fat content in high-fat diet-induced obese hamsters. J Agric Food Chem. Feb 26 2014;62(8):1919–25. doi:10.1021/jf404832s
7. Seo KH, Bartley GE, Tam C, et al. Chardonnay Grape Seed Flour Ameliorates Hepatic Steatosis and Insulin Resistance via Altered Hepatic Gene Expression for Oxidative Stress, Inflammation, and Lipid and Ceramide Synthesis in Diet-Induced Obese Mice. PLoS One. 2016;11(12):e0167680. doi:10.1371/journal.pone.0167680
8. Lee F, Arvik T, Newman JW, Keim NL. 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. Nutrition research (New York, NY). May 2026;149:66–80. doi:10.1016/j.nutres.2026.02.009