Int J Mol Sci. 2014 Sep 4;15(9):15638-78. doi: 10.3390/ijms150915638.
Natural bioactive compounds from winery by-products as health promoters: a review.
Abstract
The
relevance of food composition for human health has increased consumers'
interest in the consumption of fruits and vegetables, as well as foods
enriched in bioactive compounds and nutraceuticals. This fact has led to
a growing attention of suppliers on reuse of agro-industrial wastes
rich in healthy plant ingredients. On this matter, grape has been
pointed out as a rich source of bioactive compounds. Currently, up to
210 million tons of grapes (Vitis vinifera L.) are produced annually,
being the 15% of the produced grapes addressed to the wine-making
industry. This socio-economic activity generates a large amount of
solid waste (up to 30%, w/w of the material used). Winery wastes include
biodegradable solids namely stems, skins, and seeds. Bioactive
compounds from winery by-products have disclosed interesting health
promoting activities both in vitro and in vivo. This is a comprehensive
review on the phytochemicals present in winery by-products, extraction
techniques, industrial uses, and biological activities demonstrated by
their bioactive compounds concerning potential for human health.
- PMID:
- 25192288
- [PubMed - in process]
- PMCID:
- PMC4200838
In honour of the late Henry Mancini's birthday- Days of wine and roses - Oscar Peterson
https://youtu.be/1ypoE5YB8hc
