Grapevines and their clusters are very rich in components with
different and interesting healthy effects, which also extend to
grape derivatives such as must, wines and all other products
(extracts, flour, leaves, seeds, pomace, etc.). Bioactive
constituents present in grapes and vines, mainly polyphenols, are
attracting increasing interest from consumers demanding
polyphenol-rich foods as a result of epidemiological evidence
suggesting the protective potential of polyphenols against chronic
diseases directly associated with oxidative damage, such as
Alzheimer's, cancers, diabetes, and hypertension, amongst others.
In this regard, besides the traditional products from grapes, such
as wine and juice, grape Vitis by-products are increasingly being
re-utilized and transformed into high-value products for the food,
cosmetics, and pharmaceutical industries. In this context, the book
Vitis Products: Composition, Health Benefits and Economic
Valorization intends to deeply discuss many aspects of the products
derived from grapevines, including the diversity and potential of a
wide range of economical possibilities, factors involved in their
composition, varietal differences, and industrial process, showing
a wide range of possibilities.
General
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