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Title

Nutritional and physiological properties of grape pomace as a potential food ingredient

AuthorsMartín Carrón, Nuria; García Alonso, Alejandra; Goñi, Isabel; Saura Calixto, Fulgencio D.
KeywordsDietary fiber
Bioavailability
Nutritional properties
Polyphenols
Grape pomace
Issue Date1997
PublisherAmerican Society for Enology and Viticulture
CitationAmerican Journal of Enology and Viticulture 48: 328- 332 (1997)
AbstractGrape 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.
URIhttp://hdl.handle.net/10261/115540
Identifiersissn: 0002-9254
Appears in Collections:(INB) Artículos
(IF) Artículos
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