Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions

Abstract

Grapevine-derived products have been widely studied for their reported benefits, especially those related to the prevention of cardiovascular diseases. However, in recent years, the interest in the study of grapes and their non-fermented derivatives (grape juices) has gained prominence over the well-known interest in red wine, since grapes and grape juices seem to be widely related to the beneficial effects associated with the Mediterranean diet, and consequently to the presence of phenolic compounds. The focus of this systematic review was the phenolic profiles of grape, juice, and wine, as well as the possible beneficial effects of their consumption on the human microbiota through a systematic literature review. PubMed and Scopus were accessed during April 2021 and the PRISMA methodological protocol was followed. To the best of our knowledge, this is the first time that the PRISMA methodology has been applied to this systematic knowledge. This methodology allowed for a scientific description of: (a) the comparison between grapes and their derived products as source of phenolic compounds, (b) great possibilities for working on a new line of investigation based on the synergy between polyphenol consumption and microbiota, and (c) the urgent need for strategies to improve the bioavailability of these compounds.

Pathogenicity of Commensal Gut Biofilm In Prefrail Aging

“…Grape-derived polyphenols have long demonstrated prebiotic properties via their activities on gut microbes (Davinelli & Scapagnini, 2022; Luo et al, 2021; Xu et al, 2021; Ziegler et al, 2023). Indeed, the majority of edible grape polyphenols are poorly bioavailable and reach the colonic compartment where they shape microbiome profile (Rodriguez-Lopez et al, 2022). Therefore, we sought to determine whether industrial grape pomace, which is already marketed as a food supplement in France, can affect the structure and virulence of mucosal biofilms associated with prefrail aging.…”

Gut Microbiota Modulators Based on Polyphenols Extracted from Winery By-Products and Their Applications in the Nutraceutical Industry

“…Exhaustive reviews on this subject were recently published. Still, many mysteries remain regarding the bioavailability of these polyphenolic compounds, but many mysteries remain regarding the bioavailability of these polyphenolic compounds and their claimed health effects [ 33 , 34 , 35 ].…”

Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice

“…The increase in polyphenol content, when WL were added, can be justified because one of the main components of these WL, in addition to tartaric acid and autolyzed yeast compounds, are phenolic compounds [37]. The most representative content of phenolic compounds in wine lees corresponds to flavonoids, originally from grapes, which remain adsorbed on the yeast cell wall [17,50]. The content of the total polyphenols of wine lees has been reported to be between 1.9 and 16.3 g/kg depending on the type of grape, fermentation, and processing [51].…”

“…(Poly)phenols present in grapes and grape juices have been shown to exert beneficial effects on health, although not at the level of wine or grapefermented products. Factors such as organic processing have also been shown to increase the quantity of phenolic compounds in these juices [50].…”