Wine by-products with health benefits

doi:10.1016/S0963-9969(00)00071-5

Food Research International

Volume 33, Issue 6, July 2000, Pages 469-474

https://doi.org/10.1016/S0963-9969(00)00071-5 Get rights and content

Abstract

Strong free radical scavenging activity was ascribed to procyanidins in the late 1980s. In the early 1990s, well-known epidemiological studies were related to red wine consumption and a possible link to the reduced incidence of heart disease in France. Later, a strong in vitro relationship was shown with red wine phenols in reducing oxidation of human LDL. Since a major class of phenols in red wine is procyanidins, mostly extracted from the skins and seeds of red grape, a very opportunistic and viable business has emerged within the wine industry. This industry fractionates/produces grape seed and grape skin extracts from winery waste as nutritional adjuncts for the rapidly growing nutraceutical industry. Such products from seed, skin and wine are finding increasing applications as dietary supplements for disease prevention and for claims involving structure/function relationships.

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Wine by-products with health benefits

Abstract

Lancet

Am. J. Clin. Nutr.

American Journal of Cardiology

Phytochemistry

Lancet

Journal of Nutrition

Atherosclerosis

Composition of grapes and distribution of phenolics from table wines, the technology of their production

European Journal of Clinical Nutrition

Effect of red wine on endothelium-dependent relaxation in rabbits

Clinical Science

Administration of wine and grape juice inhibits in vivo platelet activity and thrombosis in stenosed canine coronary arteries

Circulation