There were no effects of GSP, GLP, GSE and GLE supplementation on bone weight, bone index and total ash except for bone length and predicted skeletal weight (Table 3). A significant improvement (P≤0.05) was recorded in the bone length in the GSP (30 g/kg), GLP (15 g/kg), GSE, GLE groups as compared with control.
Also, the supplementation of grape seed extract (T6aT7) improved significantly (P≤0.05) predictive value for skeletal weight compared to the other treatments. While a significant decrease was observed when using the lower level of grape seed or leaf powder (15 g/Kg) and grape leaf extract (2ml/l) compared to the control.
The improvement in bone length and predicted skeletal weight (Table 3) may be attributed to the presence of the proanthocyanidin compound, which is extracted from grape seeds. A previous study concluded that feeding rats on proanthocyanidin led to an increase in bone calcium content
(Yahara et al., 2005). Also, rats fed on dried grapes increased bone calcium content, bone structure and strength (Holman and Weaver, (2014). In this context,
Shen et al., (2012) indicated the effect of dried fruits and bioactive compounds, including phenolic, flavonoids and resveratrol extracted from fruits and grapes, indicating their importance in maintaining the health and durability of the bones and thus increasing their strength, attributing these effects to the role of antioxidants in fruits in reducing the effects of oxidative stress in the bones and that resveratrol possesses important anti-inflammatory and antioxidant properties, which benefit bone health. Additionally, a recent study, suggests that orally administered proanthocyanidin-rich grape seed extract improved implant osseointegration by alleviating the impaired bone health induced by ovariectomy as a model of estrogen hormone deficiency in mice (Tenkumo
et al., 2020).
The calcium and phosphorus in blood sera, bone ash, and the Ca to P ratio were not significantly affected (P≥0.05) by dietary GSP, GLP, GSE and GLE except for calcium percentage in bone ash (Table 4). Calcium percent increased (P≤0.05) in grape leaf extract groups (T8,T9) as compared to control, which reached 32.28 and 31.23%, respectively, while the remaining treatments did not differ in the level of calcium in bone ash.
The improvement in calcium percent of the grape leaf extract treatments may be due to the presence of resveratrol compound in grape leaves, which has many properties in preserving bone health
(Shen et al., 2012). According to Holman and Weaver (2014), rats fed a diet enriched in grapes retained 44% more net calcium in the bones than rats fed a control diet. So, the researchers suggest that consuming grape products may improve calcium utilization and suppress bone turnover in ovariectomized rats, leading to improved bone quality. In contrast with our results,
Kaya et al., (2014) reported that serum calcium and phosphorus concentration were decreased in layer hens that were fed grape seed extract, at levels 20-25 mg/kg diets.