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Tim Hearden Diane Nelson | Apr 29, 2021 Suggested Event Aug 31, 2021 to Sep 02, 2021 California produces nearly 4 million tons of world-class wine each year, but with that comes thousands of tons of residue like grape skins, seeds, stems and pulp. What if scientists could harness that viticultural waste to help promote human health? Maybe they can, according to new research from food scientists at the University of California, Davis. In a study published in the journal LWT - Food Science and Technology, the team discovered a wealth of potentially health-enhancing compounds and sugar molecules called oligosaccharides within chardonnay wine-grape pomace. Oligosaccharides are found in many plant and animal tissues, including human breast milk. Recent advances have revealed oligosaccharides’ vast potential to support intestinal health.

United statesAmanda sinrodMrittika bhattacharyaDaniela barileXuequi liBruna pavianiUniversity of californiaDepartment of food scienceOlive centerExtension specialist selina wangProfessor danielaJackson family winesCooperative extension specialist selina wangFood scienceஒன்றுபட்டது மாநிலங்களில்டேனீலா பாரில்