“…Particularly, coloured grapes are the most active because of their richness in phenolic compounds with multiple biological effects and potential health benefits (Carrieri et al, 2013;Crupi et al, 2012). Phenolic compounds, including flavonoids (anthocyanins, flavanols and flavonols), phenolic acids and stilbenes, are distributed differently among the various parts of the berry (skin, pulp and seeds), thus each part contributing to the antioxidant activity of the berry in a different measure (Baiano & Terracone, 2011;Lago-Vanzela, Da-Silva, Gomes, García-Romero, & Hermosín-Gutiérrez, 2011;Lutz et al, 2011). Anthocyanins are the most abundant phenolic compounds in coloured grapes (Crupi et al, 2012;Lago-Vanzela et al, 2011).…”