Grape Pomace in Health and Disease Prevention

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Series: Nutrition and Diet Research Progress
BISAC: HEA017000; MED004000
DOI:https://doi.org/10.52305/HINI5835

Vitis vinifera L. (common grapevine) cultivars are the most widely planted around the world and have a high commercial value for fresh table grapes, dried fruit, and wine. In the winemaking process, besides the free-run and pressed juice obtained from the berries, an important quantity of a byproduct – grape pomace (GP) – is generated. The GP represents on average 20% from the total mass of grapes taken for winemaking and typically consists of skins, stalks, and seeds. The valorization of grape pomace is based on the concept that this matrix has good nutritional and medicinal properties for human health and disease prevention. In this framework, the book aims to provide up-to-date information on grape pomace (GP) and its valorization through medicinal applications.

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Table of Contents

Preface

Chapter 1. Grape Pomace Generation, Conditioning, And Biochemical Composition – General Aspects
(Crinuta Maria Vosloban and Veronica Sanda Chedea – Research Station for Viticulture and Enology Blaj, Romania)

Chapter 2. Grape Pomace Generation Using Pulsed Electric Field Technology
(Livia Bandici, Alin Cristian Teusdea, Adrian Cristian Oradan, Gheorghe Emil Bandici, Andreea Margareta Vlad and Simona Ioana Vicaş – Faculty of Electrical Engineering and Information Technology, University of Oradea, Oradea, Romania, et al.)

Chapter 3. Absorption and Bioavailability of Grape Pomace Polyphenols
(Veronica Sanda Chedea and Raluca Maria Pop – Research Station for Viticulture and Enology, Blaj, Romania, et al.)

Chapter 4. Grape Pomace and Gut Microbiota: A Healthy Relationship
(Maria Adriana Neag, Adrian Catinean, Cristian Craciun and Anca Dana Buzoianu – Department of Pharmacology, Toxicology and Clinical Pharmacology, University Iuliu Hatieganu, Cluj-Napoca, Romania, et al.)

Chapter 5. Grape Pomace – Health Benefits in Oxidative Stress and Inflammation
(Raluca Maria Pop, Dan Claudiu Măgureanu, Ștefan Octavian Macovei, Ioana Corina Bocșan and Veronica Sanda Chedea – Department of Pharmacology, Toxicology and Clinical Pharmacology, “Iuliu Hatieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania, et al.)

Chapter 6. Grape Pomace and Cardiovascular Risk Factors
(Octavia Sabin – Department of Pharmacology, Toxicology and Clinical Pharmacology, “Iuliu Haţieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania)

Chapter 7. Grape Pomace Effects and Prevention in Non-Alcoholic Steatohepatitis
(George Saraci, Roxana Sechel, Lorena Ciumărnean, Antonia Eugenia Macarie, Sonia Irina Vlaicu, Mădălina Sava and Ştefan Cristian Vesa – “Iuliu Haţieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania, et al.)

Chapter 8. Phytochemicals from Grape Pomace: Biological Effect and Potential Application in Cancer
(Oana Zanoaga, Cornelia Braicu, Ancuţa Jurj, Lajos Raduly, Laura Pop, Andreea Nutu and Ioana Berindan-Neagoe – Research Center for Functional Genomics, Biomedicine and Translational Medicine, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Cluj, Romania)

Index


Editor’s Orchid ID

Veronica Sanda Chedea – https://orcid.org/0000-0002-7075-8867

 

Additional information

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