ReviewAntioxidants (Basel, Switzerland)2022
The Wine Industry By-Products: Applications for Food Industry and Health Benefits.
Review in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
35 citing papers in PubMed, 90 citations in OpenAlex.
- From Waste to Defense: Agro-Industrial Byproducts as Sources of Biopesticides and Bioelicitors for Crop Protection.Journal of agricultural and food chemistry · 2026Review
- Inhibitory Effects of Grape Stem Extracts From Douro Varieties on Skin-Aging Enzymes: A Sustainable Source of Cosmeceutical Agents.Journal of cosmetic dermatology · 2026Article
- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
- From Waste to Worth: Transforming Winemaking Residues into High-Value Ingredients.ACS food science & technology · 2025Review
- Wine Industry Waste as a Source of Bioactive Compounds for Drug Use.International journal of molecular sciences · 2025Review
- Computational and Experimental Insights into Tyrosinase and Antioxidant Activities of Resveratrol and Its Derivatives: Molecular Docking, Molecular Dynamics Simulation, DFT Calculation, and In Vitro Evaluation.International journal of molecular sciences · 2025Article
- Stilbenes from Vine Extracts: Therapeutic Potential and Mechanisms.International journal of molecular sciences · 2025Review
- The Utilization Value of Condensate Water from the Drying Process ofMetabolites · 2025Article
- Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications.Foods (Basel, Switzerland) · 2025Review
- Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines.Foods (Basel, Switzerland) · 2025Article
- Bioactive Potential of a Grape Stem Blend: A Sustainable Approach to Skin Regeneration.Antioxidants (Basel, Switzerland) · 2025Article
- Insight into the Phenolic Composition of Cabernet Sauvignon Grapevine Berries During Fermentation-Towards the Application of Winery By-Products for Antibacterial Purposes.Antibiotics (Basel, Switzerland) · 2025Article
- Nutrients and Nutraceuticals fromNutrients · 2025Review
- Grape by-products from the wine industry - an untapped sustainable resource for application in animal skin health preservation and treatment.Frontiers in pharmacology · 2025Review
- Biowaste Valorization: The Wine Industry Case.Advances in biochemical engineering/biotechnology · 2025Review
- Mediterranean Food By-products as a Valuable Source of Bioactive Compounds with Health Properties.Current medicinal chemistry · 2025Review
- Valorisation of Winery By-Products: Revealing the Polyphenolic Profile of Grape Stems and Their Inhibitory Effects on Skin Aging-Enzymes for Cosmetic and Pharmaceutical Applications.Molecules (Basel, Switzerland) · 2024Article
- Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products.Foods (Basel, Switzerland) · 2024Article
- Red Grape By-Products from the Demarcated Douro Region: Chemical Analysis, Antioxidant Potential and Antimicrobial Activity against Food-Borne Pathogens.Molecules (Basel, Switzerland) · 2024Article
- Polyphenolic Screening and the Antioxidant Activity of Grape Pomace Extracts of Romanian White and Red Grape Varieties.Antioxidants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean diet and are of great interest to both human and environmental health. Pre-clinical studies show that consumption of food produced with wine by-products or with their extracts attenuates the inflammatory state and increases antioxidant status. As such, wine by-products provide protective effects against the underlying pathophysiological hallmarks of some chronic diseases such as atherosclerosis, diabetes, hypertension, obesity, and cancer. However, the poor bioavailability warrants further investigation on how to optimize the efficacy of wine by-products, and more clinical trials are also needed. The scientific evidence has validated the uses of the dietary nature of wine by-products and has helped to promote their use as a functional food to prevent chronic human diseases.
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What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.