red vitis vinifera fruit powder
powder obtained from the dried, ground fruit of the grape, vitis vinifera l., vitaceae
 
Notes:
None found
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Name: red vitis vinifera l. fruit powder
CAS Number: 84929-27-1 
ECHA EC Number: 284-511-6
Category: antioxidants, skin conditioning
 
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
  
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: antioxidants
skin conditioning
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Suppliers:
 None found
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: antioxidants, skin conditioning
Recommendation for red vitis vinifera fruit powder usage levels up to:
 not for fragrance use.
 
Recommendation for red vitis vinifera fruit powder flavor usage levels up to:
 not for flavor use.
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Safety References:
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National Institute of Allergy and Infectious Diseases: Data
 red vitis vinifera l. fruit powder
Chemidplus: 0084929271
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References:
 red vitis vinifera l. fruit powder
Pubchem (sid): 135350143
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Other Information:
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 grape fruit
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Synonyms:
red grape powder
red grapevine fruit powder
 powder obtained from the dried, ground fruit of the grape, vitis vinifera l., vitaceae
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Articles:
PubMed: Phytophthora niederhauserii sp. nov., a polyphagous species associated with ornamentals, fruit trees and native plants in 13 countries.
PubMed: Suppression of type-I allergic responses by oral administration of grape marc fermented with Lactobacillus plantarum.
PubMed: Wound-healing activity of the skin of the common grape (Vitis Vinifera) variant, Cabernet Sauvignon.
PubMed: Application of sample disruption methods in the extraction of anthocyanins from solid or semi-solid vegetable samples.
PubMed: Simulated digestion of Vitis vinifera seed powder: polyphenolic content and antioxidant properties.
PubMed: Development of activated carbon using vine shoots (Vitis vinifera) and its use for wine treatment.
PubMed: Synergistic antioxidative properties of phenolics from natural origin toward low-density lipoproteins depend on the oxidation system.
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