Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Grapeseed oil is supported by scientific evidence for its use in addressing free radical damage, primarily due to its rich content of antioxidants such as vitamin E and polyphenols (notably proanthocyanidins). Several in vitro and animal studies have demonstrated that grapeseed oil and its extracts can neutralize free radicals and reduce oxidative stress, which is implicated in cellular aging and various chronic diseases. A number of clinical studies have found that supplementation with grapeseed extract (which is more concentrated than the oil) can increase antioxidant status in humans and decrease markers of oxidative stress. However, direct evidence specifically for grapeseed oil (as opposed to extract) in human trials is more limited, and most studies use the extract rather than the culinary oil. Overall, grapeseed oil’s antioxidant properties are well-established in laboratory settings and supported to a moderate extent by human research, justifying its reputation for combating free radical damage. But further large-scale, high-quality clinical trials are needed to confirm the clinical relevance of these effects in humans who consume grapeseed oil as part of their diet.

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