Grapes are placed at a distinct position, both in the economy and at nutritional and phytochemical levels. The number of studies performed aimed at identifying the various bioactive compounds of grapes, how their cellular structures are linked, efficient methods of extraction and its effect on human health are rather relevant. The use of grapes for wine production is a worldwide activity, therefore a great quantity of residues are generated. These, in turn, are commonly used in soil fertilization and animal feed. Research in the food, pharmaceutical, medical and agricultural industries have revealed a great potential of using grape residue to recuperate phenolic compounds, flavonoids and especially the resveratrol. These have been found by these researches to offer benefits associated to its consumption, such as improvements in glucose tolerance in diabetic patients, decrease in the occurrence of cardiovascular diseases, diminishing the symptoms of menopause, protection against osteoporosis, cancer and Alzheimer’s disease. The present work aimed at gathering information about the characterization of the phytochemical content of grapes and its residues, as well as gathering data about the extraction process of such compounds and their application in the food industry.
Key words: Vitis vinifera, phenolic components, antioxidant capacity, extraction methods, vinification.
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