Did you know that the remaining pulp of grapes used to make red wine is rich in nutrients and can even help reduce the risk of diabetes and heart disease? According to a new study in food science research led by Cornell University, the pulp of red wine grapes can healthily affect the microbiota of the human intestine and stomach.
Although this requires further research, this finding may play a role in reducing risk. Cardiovascular disease and diabetes, according to their work published in the Nutrition Journal. “This by-product of winemaking has important potential. If we can use pomace to extract key compounds or use them as a dietary ingredient to fold them into food, then grape pomace can become a very sustainable source of nutritional compounds, with obvious Health benefits,” said Elad Tako, associate professor of food science.
Said the College of Agriculture and Life Sciences. The team used Vitis vinifera (wine grapes), Vitis labruscana (Concord grapes), and interspecific hybrids to link these findings to the actual dietary health benefits of grapes and grape product consumption. “I have been studying polyphenols (plant-based nutrient compounds).
Previous studies have shown that bioactive compounds (such as resveratrol in red wine) are beneficial to cardiovascular and other health, which makes me very interested. How do these compounds The mechanism by which it works in the body is not yet clear, so I use my in vivo model to find the answer,” Tako added.
News Source : ETimes
