Sustainable food production is one of the main goals of the modern world. Nowadays, there is a growing interest in the exploitation of the by-products generated from agriculture and food production as raw materials for obtaining high-value products, which can be used for various purposes in the pharmaceutical, cosmetics and food industries. During the winemaking process, about 20 % of the grape...

Although domestication of the grapevine (Vitis vinifera L.) has been extensively documented, the history of genotype selection and evolution of vineyard management remain relatively neglected fields of study. The find of 454 waterlogged grapevine pips from a well-dated Etrusco-Roman site in the Chianti district (Tuscany, Central Italy) is an extraordinary chance to gain insights into the progre...

Background Grape pomace (GP) is a by-product of wineries after filtering the grape juice for wine production. GP contains seeds, pulp, skin, and stalks with acidic properties, it normally composted before using as soil amendment. However, composting requires more time, labor, equipment; furthermore, loses some desirable organic acids arid soils. The properties these plant nutrients in make amen...

Objectives Reactive oxygen species (ROS)-produced oxidative disorders were involved at the pathophysiology of many inflammatory processes via the generation of pro-inflammatory cytokines and antioxidant defense system suppression. Although herbal antioxidants as mono-therapy relief many inflammatory diseases including, autoimmunity rheumatoid arthritis, but as combination therapy with other pro...

In breast cancer, in situ estrogen production has been demonstrated to play a major role in promoting tumor growth. Aromatase is the enzyme responsible for the conversion of androgen substrates into estrogens. This enzyme is highly expressed in breast cancer tissue compared with normal breast tissue. A wine extract fraction was recently isolated from red wine that exhibited a potent inhibitory ...