Nutraceutical and functional properties of grape seeds

María del Carmen Chaparro-Mercado, Evangelina García Armenta, Maribel Cornejo-Mazón, Ruth Pedroza-López, Gustavo Fidel Gutiérrez-López

Producción científica: Capítulo del libro/informe/acta de congresoCapítulorevisión exhaustiva

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Resumen

Besides giving rise to a new plant, seeds have excellent nutritional benefits, including high levels of dietary fiber, complex carbohydrates, bioactive peptides, and phytochemicals. Grapes (Vitis vinifera L.) belong to a group of the world's largest fruit crops. Most of these fruits are used for the production of table wine. Grape pomace (GP) is a waste product obtained during winemaking and it is composed of residual seeds and husks after winemaking. Treatment and disposal of winery waste represents a serious economic and environmental issue for wineries. Grape seeds and husks have been recognized for their high content of phenolic compounds. Humans have developed antioxidant systems to protect against free radicals. These systems include some antioxidants that are produced in the body and others that are obtained from the diet. The press residues of grape seed oil production are a rich source of polyphenolics with strong antioxidant activity.

Idioma originalInglés
Título de la publicación alojadaSeeds as Functional Foods and Nutraceuticals
Subtítulo de la publicación alojadaNew Frontiers in Food Science
EditorialNova Science Publishers, Inc.
Páginas235-246
Número de páginas12
ISBN (versión digital)9781629486406
ISBN (versión impresa)9781628084894
EstadoPublicada - 1 ene. 2014

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