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Article

Nutritional and Physiological Properties of Grape Pomace as a Potential Food Ingredient

N. Martin-Carron, A. Garcia-Alonso, I. Goñi, F. Saura-Calixto
Am J Enol Vitic. January 1997 48: 328-332; published ahead of print January 01, 1997
N. Martin-Carron
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A. Garcia-Alonso
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I. Goñi
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F. Saura-Calixto
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Abstract

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.

  • grape pomace
  • polyphenols
  • dietary fiber
  • bioavailability
  • nutritional properties
  • Copyright 1997 by the American Society for Enology and Viticulture

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Nutritional and Physiological Properties of Grape Pomace as a Potential Food Ingredient
N. Martin-Carron, A. Garcia-Alonso, I. Goñi, F. Saura-Calixto
Am J Enol Vitic.  January 1997  48: 328-332;  published ahead of print January 01, 1997

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Nutritional and Physiological Properties of Grape Pomace as a Potential Food Ingredient
N. Martin-Carron, A. Garcia-Alonso, I. Goñi, F. Saura-Calixto
Am J Enol Vitic.  January 1997  48: 328-332;  published ahead of print January 01, 1997
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