Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid.

By Y. Yılmaz, R. Toledo. Journal of Agricultural and Food Chemistry, 2004

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Role of natural antioxidants for the control of coccidiosis in poultry. (2013, background): “Studies have shown that flavonoids have the capacity to act as powerful antioxidants by scavenging free radicals and terminating oxidative reactions (GonzalezParamas et al., 2004; Yilmaz and Toledo, 2004; Ruberto et al., 2007).”
Effect of grape seed extract on growth performance, protein and polyphenol digestibilities, and antioxidant activity in chickens (2010, background): “…reported that the antioxidant potential of grape seed is twenty and fifty fold greater than vitamins E and C, respectively arising from increased levels of polyphenols proanthocyanidins and oligomers of flavan-3-ol units, especially catechin and epicatechin present in GSE (Yilmaz and Toledo, 2004).”
Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region (2008, background): “It has been proven that grape seeds and skins are good sources of gallic acid; the seeds contain especially high values (Yilmaz & Toledo, 2004).”