Potential of Red Winemaking Byproducts as Health-Promoting Food Ingredients

The reduction of the environmental impact represents an important challenge
for the winemaking industry. Red grape by-products are composed of several
health-promoting components such as polyphenols and dietary fiber, which may
be employed as sustainable food ingredients. Although the bioactive properties
of red grape pomace, one of the most abundant byproducts of the winemaking
industry worldwide, have been extensively documented by in vitro studies,
there is a lack of information on the bioaccessibility, bioavailability and food
applications that will subsequently affect the contribution of grape byproduct
bioactive compounds to these properties. Therefore, the present chapter aimed
to present some of the latest grape byproducts in vitro bioactive properties,
as well as novel and updated knowledge related to its bioaccessibility,
bioavailability and food applications.

Información sobre Derechos de Autor

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La legislación uruguaya protege el derechode autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)

10.1007/978-3-030-61817-9_11