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Dietary Supplements/Nutraceuticals Made from Grapes and Wines

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Wine Safety, Consumer Preference, and Human Health

Abstract

Grape is a natural source of polyphenols with exceptional biological activities. Most of these polyphenols can be found in grape juice and wine after extraction through pressing and fermentation. However, it is important to note that major parts of biologically active grape polyphenols accumulate in berry seeds and skins, which are disposed with pomace. Therefore, a majority of biologically active polyphenols have been underutilized in winemaking. The utilization of by-products from winemaking industry is critical, not only from the ecological and economical perspectives, but also as a way to explore the full nutritional potential of grapes. Thus the recent developments have led to several new grape-based food additives, dietary supplements, and bulk nutraceuticals. Examples include grape seed oil, grape seed and skin powders, and pomace extracts, which have been launched onto the market. Grape-derived nutraceuticals also have a wide range of biological activities, which includes antioxidant, anti-inflammatory, and antimicrobial properties. In this chapter, we review the recent progress in the development and research on biological activities of grape-derived nutraceuticals from wine and winery by-products. Special attention is paid to the role of biotechnology in producing a “new generation” of grape nutraceuticals by using plant cell technology and metabolite and genetic engineering techniques.

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Acknowledgements

The research has been done with the financial support of USDA/NIFA/AFRI Plant Biochemistry Program Grant # 2009-03127 and USDA/NIFA/1890 Capacity Building Grant #2010-02388.

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  1. Center for Viticulture and Small Fruit Research, Florida A&M University, 6505 Mahan Drive, Tallahassee, FL, 32317, USA

    Vasil Georgiev, Anthony Ananga & Violeta Tsolova

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  1. Vasil Georgiev
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  3. Violeta Tsolova
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Correspondence to Violeta Tsolova .

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  1. CSIC-UAM Madrid, Spain, CIAL-Institute of Food Science Research, Madrid, Spain

    M. Victoria Moreno-Arribas

  2. CSIC-UAM Madrid, Spain, CIAL-Institute of Food Science Research, Madrid, Spain

    Begoña Bartolomé Suáldea

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© 2016 Springer International Publishing Switzerland

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Georgiev, V., Ananga, A., Tsolova, V. (2016). Dietary Supplements/Nutraceuticals Made from Grapes and Wines. In: Moreno-Arribas, M., Bartolomé Suáldea, B. (eds) Wine Safety, Consumer Preference, and Human Health. Springer, Cham. https://doi.org/10.1007/978-3-319-24514-0_10

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