Ferrer-Gallego Raúl, Silva Paula
Centro Tecnológico del Vino (VITEC), Ctra. Porrera Km. 1, 43730 Falset, Tarragona, Spain.
Bodega Ferrer Gallego, 46311 Jaraguas, Valencia, Spain.
Antioxidants (Basel). 2022 Oct 14;11(10):2025. doi: 10.3390/antiox11102025.
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.
每年会产生2000万吨葡萄酒副产品，相当于酿酒葡萄总量的30%。葡萄酒副产品是健康生物活性分子的来源，如多酚和其他分子（色素、纤维、矿物质等）。丰富的生物活性化合物为营养食品生产提供了广阔的前景。葡萄酒副产品可用于强化加香饮用水和浸剂、面包、意大利面、乳制品、酒精、含糖饮料和加工食品。这些创新产品是地中海饮食的一部分，对人类健康和环境健康都极具意义。临床前研究表明，食用用葡萄酒副产品或其提取物生产的食品可减轻炎症状态并提高抗氧化状态。因此，葡萄酒副产品对某些慢性疾病如动脉粥样硬化、糖尿病、高血压、肥胖症和癌症的潜在病理生理特征具有保护作用。然而，其生物利用度较低，这就需要进一步研究如何优化葡萄酒副产品的功效，同时也需要更多的临床试验。科学证据证实了葡萄酒副产品的膳食性质的用途，并有助于促进其作为功能性食品用于预防人类慢性疾病。
