Summary
This narrative review synthesises the existing peer-reviewed literature on grape pomace — the solid by-product of winemaking — with a focus on its phenolic composition and associated bioactive properties. The authors examine evidence for health-relevant activities including antioxidant and anti-inflammatory effects, and survey potential applications in functional foods, nutraceuticals, and food preservation. The paper contributes to the growing body of literature supporting valorisation of agri-food by-products for nutritional and health purposes.
UK applicability
Although grape pomace is generated primarily in wine-producing regions outside the UK, the findings are applicable to UK food manufacturers, functional food developers, and circular bioeconomy initiatives seeking to utilise plant-derived phenolic extracts from imported or domestically processed grape material.
Key measures
Phenolic compound profiles (e.g. anthocyanins, flavonols, stilbenes, tannins); antioxidant capacity; reported biological activities (anti-inflammatory, antimicrobial, cardioprotective); application contexts in food and health products
Outcomes reported
The review reports on the phenolic composition of grape pomace, its antioxidant, anti-inflammatory, and other bioactive properties, and its potential applications in food, nutraceutical, and functional product development.
Topic tags
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