A Review on the Nutritional Value and Health Benefits of Different Parts of Grape (Vitis vinifera L.)
Jyoti Singh, Harmandeep Kaur, Rajdeep Kaur, Ritika Garg, Rasane Prasad, Amine Assouguem, Mohammed Kara, Jamila Bahhou
Abstract
Grape, scientifically known as Vitis vinifera L. is one of the most popular fruits in the world. Grape seeds, skin, stems, and pomace are some of the by-products that winemaking industries obtain, which are collected in large quantities and often regarded as agricultural waste. Grape and its by-products are nutritionally rich in protein, fat and fatty acids. These are significant sources of various phytochemicals including resveratrol, quercetin, anthocyanins, procyanidins, malvidin-3-glucoside, catechin, kaempferol and isorhamnetin. Numerous pharmacological effects of grapes and its constituents have been identified by many studies, includingantioxidant, cardioprotective, antiproliferative, anti-inflammatory, anti-aging, anti-candida, antidiabetic, anti-obesity, antimicrobial and anti-contraction properties. In addition to being eaten as a fresh fruit, grapes are frequently utilized as a raw ingredient to produce a wide range of products, including wine, grape juice, and raisins. Additionally, grape byproducts such as grape seeds, stems, skin, and pomace have been used in the food industry to make fermented milk and grape jam. The current review focuses on the nutrient and phytochemical composition of grapes and their parts, as well as its applications and health-promoting properties with special attention paid to underlying mechanisms of different parts of grapes. Considerable attention should be paid to grape-based products to alleviate and treat a variety of diseases due to their diverse therapeutic uses. In the future, additional bioactive compounds in grape by-products should be separated and utilized to provide health benefits and enhance farmer's income.