TY - JOUR T1 - Nutritional and Physiological Properties of Grape Pomace as a Potential Food Ingredient JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 328 LP - 332 DO - 10.5344/ajev.1997.48.3.328 VL - 48 IS - 3 AU - N. Martin-Carron AU - A. Garcia-Alonso AU - I. Goñi AU - F. Saura-Calixto Y1 - 1997/01/01 UR - http://www.ajevonline.org/content/48/3/328.abstract N2 - Grape pomace (GP) is a polyphenols (PP) and dietary fiber (DF) rich material. Although its composition is well known, its physiological effects and bioavailability are poorly understood. Male Wistar rats were fed a standard diet supplemented with 10% GP over an eight-week period. The GP-fed rats showed higher fresh and dry stool weights and increased fat, protein and mineral excretion in feces as compared to the control group. Sixty-eight percent of soluble PP were absorbed in the gastrointestinal tract, while almost all of (99%) of insoluble PP were excreted undegraded in feces improving the high bulking capacity of dietary fiber. These results could be taken into account in potential applications of this by-product as a food ingredient. ER -