Grape seeds: nutrient content, antioxidant properties and by José Manuel Lorenzo Rodríguez, Daniel Franco Ruiz

By José Manuel Lorenzo Rodríguez, Daniel Franco Ruiz

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65, 77–87. Vergara-Salinas, J. , González, A. & Pérez-Correa, J. R. (2015). Characterization of pressurized hot water extracts of grape pomace: chemical and biological antioxidant activity. , 171, 62–69, Prado, J. , Rostagno, M. , Follegatti-Romero, L. , Filho, F. M. & Meireles, M. A. A. (2014). Obtaining sugars from coconut husk, defatted grape seed, and pressed palm fiber by hydrolysis with subcritical water. J. Supercrit. Fluids, 89, 89–98. Fiori, L. (2010). Supercritical extraction of grape seed oil at industrial-scale: plant and process design, modelling, economic feasibility.

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Chedea National Institute for Research and Development in Animal Biology and Nutrition Balotesti, Ilfov, Romania ABSTRACT Grape seeds, a by-product obtained through wine making techniques, represent a good source of functional compounds such as polyphenols, which are exploited due to their antioxidant properties. Grape seed extracts have been shown to possess health promoting benefits such as: attenuation of oxidative stress, cardiovascular protection, neuroprotective agent, antitumor activity, anti-inflammation activity, anti-aging activity.

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