PT - JOURNAL ARTICLE AU - N. Martin-Carron AU - A. Garcia-Alonso AU - I. Goñi AU - F. Saura-Calixto TI - Nutritional and Physiological Properties of Grape Pomace as a Potential Food Ingredient AID - 10.5344/ajev.1997.48.3.328 DP - 1997 Jan 01 TA - American Journal of Enology and Viticulture PG - 328--332 VI - 48 IP - 3 4099 - http://www.ajevonline.org/content/48/3/328.short 4100 - http://www.ajevonline.org/content/48/3/328.full SO - Am J Enol Vitic.1997 Jan 01; 48 AB - 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.