Description
Book SynopsisVitis vinifera L. (common grapevine) cultivars are the most widely planted around the world and have a high commercial value for fresh table grapes, dried fruit, and wine. In the winemaking process, besides the free-run and pressed juice obtained from the berries, an important quantity of a byproduct -- grape pomace (GP) -- is generated. The GP represents on average 20% from the total mass of grapes taken for winemaking and typically consists of skins, stalks, and seeds. The valourisation of grape pomace is based on the concept that this matrix has good nutritional and medicinal properties for human health and disease prevention. In this framework, the book aims to provide up-to-date information on grape pomace (GP) and its valourisation through medicinal applications.
Table of ContentsPreface; Grape Pomace Generation, Conditioning, And Biochemical Composition: General Aspects; Grape Pomace Generation Using Pulsed Electric Field Technology; Absorption and Bioavailability of Grape Pomace Polyphenols; Grape Pomace and Gut Microbiota: A Healthy Relationship; Grape Pomace: Health Benefits in Oxidative Stress and Inflammation; Grape Pomace and Cardiovascular Risk Factors; Grape Pomace Effects and Prevention in Non-Alcoholic Steatohepatitis; Phytochemicals from Grape Pomace: Biological Effect and Potential Application in Cancer; Index.
