Grape seeds have been discovered to contain OPC's (Oligomeric Proanthocyanidins). OPC's are types of bioflavonoids, very powerful ones. Bioflavonoids are parts of plants that are actually assimilated into our body tissues when we consume them. It was, in fact, this very ability that led to their discovery. OPC bioflavonoids were first noticed in the laboratory because they have the uncanny ability to strengthen blood vessel walls within hours after taking them! The person responsible for their discovery was a French scientist named Dr. Jacques Masquelier, who first tested bioflavonoid containing peanuts on lab animals and discovered that their blood vessel walls would double in strength only hours after eating them. His discovery was made in 1948. In 1951, this same doctor extracted OPC's from pine bark. A recent study shows that a particular polyphenol in grape skins, resveratrol, inhibits blood platelet aggregation. The difference between red and white wine is that red wine is fermented with the grape skins, while white wine has the skins removed prior to fermentation. So, red wine contains the beneficial resveratrol, while white wine does not. Extract The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring. Food extracts as they are often labeled, are used to add a concentrated flavor to many food dishes, especially baked goods and desserts, without adding additional volume. Available in solid (cubes, granules or powdered), liquid or jelled form, extracts may be labeled as pure, natural or artificial. Pure and natural extracts are governed by laws in many countries that require compliance with procedures that take the extract ingredients directly from the named flavor, such as extracting oils directly from the vanilla bean to make pure or natural vanilla extract. Artificial extracts are flavors that do not necessarily use any ingredients directly from a source named for the extract but instead used combinations of ingredients to arrive at a flavor representative of the named food extract, such as artificial lemon extract. Some of the most widely used extracts include vanilla, almond, anise, maple, peppermint, and numerous solid or jelled extracts such as beef and chicken bouillon or meat demi-glaces. As an example of how the pure and natural extract is made, vanilla extract is created by soaking vanilla beans in water and an alcohol-based solution where it ages for several months, during which time the vanilla flavor is extracted from the bean. Anise extract, a sweet licorice tasting flavoring, is produced by dissolving the oil of anise seeds into alcohol. Grape extract is produced to assist with the wine making process. Compounds from the skin of grapes are extracted and added to the wine in order to impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the amount of time the wine is in contact with the skins. If the grapes are in contact for too long, the resulting wine may be too potent, or what is sometimes called â€œover-extractedâ€�. Juices of fruits and vegetables are often extracted as juice extracts to be used similar to other food extracts, as a flavoring when preparing foods. A common utensil for the purpose of extracting lemon juice is available to assist with home recipes requiring a lemon flavoring.