The total global production of wine in 2021 was estimated at around 250 million hectoliters. The 30% of the total quantity of vinified grapes corresponds to wine by-products that represent nearly 20 million tons, of which 50% corresponds to the European Union. Wine by-products have been used for different purposes, in agriculture, cosmetics, pharmacy, biorefinery, feed, and the food
A nutraceutical based on mediterranean diet with omega-3 fatty acid and resveratrol from grapewine counteracts ocular degenerative diseases
More recently, studies have shown that polyphenols could also prevent or improve vision in patients with ocular diseases and especially Age-related macular degeneration (AMD) which is an eye disease characterized by damage to the central part of the retina, the macula, and that affects millions of people worldwide. Despite therapeutic advances thanks to the use of anti-vascular
Red wines from southwest France, Lebanon and South Korea: study of phenolic composition and antioxidant and biological activities according to grape varieties and winemaking processes
The phenolic compounds present in the wine are responsible for reducing the risk of developing chronic diseases (cardiovascular, cancer, diabetes, Alzheimer ...) because of their antioxidant activities and the presence of nutraceutical molecules with targeted biological activities. Polyphenols not only contribute to the "French paradox" but also contribute to give the wine its color, structure, aroma and allow a long-term preservation.
Winemaking generates various types of residues (vine shoots, stalks, pomace, wine lees and filtration cakes) which can have a notable environmental and economic impact. Wine by-products are rich in bioactive compounds and therefore their valorization can be beneficial on different levels.
Resveratrol is a well-known wine constituent with a wide range of activities. In wines, resveratrol can be oxidized to form various derivatives including oligomers . In this study, resveratrol derivative transformation in hydroalcoholic solution was investigated by oxidative coupling using metals. De novo resveratrol derivatives were synthetized and analysed by NMR and MS experiments
Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. This beverage is increasingly produced at industrial scale, but its quality standards remain to be defined. Metabolomics analysis was carried out using FT-ICR-MS to understand the chemical transformations induced by the production phases and the type of tea on
Epigenetic Modulation Of Inflammation And Synaptic Plasticity By Polyphenolic Metabolites Promotes Resilience Against Stress In Mice
Introduction: Major depressive disorder is associated with abnormalities in the brain and the immune system. Chronic stress in animals showed that epigenetic and inflammatory mechanisms play important roles in mediating resilience and susceptibility to depression.
Simgi® platform pursues the need for dynamic in vitro simulation of the human gastrointestinal tract optimized and adapted to food safety and health fields. The platform has confirmed the model's suitability since its first’s studies with the consistency between the simulated colonic metabolism of wine polyphenols and the metabolic evolution observed with the intake of wine in human intervention studies .
Oak Tannin and Unoaked and Oaked Wine Extracts Influence Gene Expression in HepaRG Human Liver Cells
Previous work from our laboratory has shown that both a purified toasted oak powder and extracts made from unoaked and oaked red wines influenced physiological parameters, metabolism and hepatic gene expression in high-fat fed C57/BL6J male mice (Luo et al., 2020). Impacted pathways included glucose metabolism, liver fat accumulation, markers of chronic inflammation, and expression of the Gsta1 mRNA.