Author Biography

Veronica Sanda Chedea is Master of Science in Biotechnology from Mediterranean Agronomic Institue of Chania,Chania Greece since 2004 and doctor in Biotechnology from the University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania since 2009. She was awarded prestigious postdoctoral fellowships from the Romanian Ministry of Education and Research, Royal Society UK and Japan Society for the Promotion of Science (JSPS) (2010-2012 Kaken-grants in aid for scientific research JSPS Research Project Number: 10F00713 en.html, 2010 May - July University of the West of England, Faculty of Health and Life Sciences Bristol, UK, Research mobility for the project Effect of polyphenolics on the alternative splicing of prostate cancer associated genes awarded by the Royal Society UK.). She has expertise in polyphenols' analysis and antioxidant/prooxidant activity in model solutions, as lipoxygenase inhibitors, as well as in vitro and more recently in vivo as feed components for farm animal nutrition. She has experience in research activity as a project director: Valorization of wine industry waste as a source of antioxidants for an enriched animal diet - UEFISCDI, RU-TE, 2013-2016, being the most recent one, as a member of the Management Comitte for the COST Action Chemistry and Molecular Sciences and Technologies (CMST) CM1406, Epigenetic Chemical Biology (EPICHEM) _Actions/cmst/CM1406?management and a

Table of Contents

Preface; Grape Pomace Generation, Conditioning, And Biochemical Composition: General Aspects; Grape Pomace Generation Using Pulsed Electric Field Technology; Absorption and Bioavailability of Grape Pomace Polyphenols; Grape Pomace and Gut Microbiota: A Healthy Relationship; Grape Pomace: Health Benefits in Oxidative Stress and Inflammation; Grape Pomace and Cardiovascular Risk Factors; Grape Pomace Effects and Prevention in Non-Alcoholic Steatohepatitis; Phytochemicals from Grape Pomace: Biological Effect and Potential Application in Cancer; Index.

Long Description

Vitis vinifera L. (common grapevine) cultivars are the most widely planted around the world and have a high commercial value for fresh table grapes, dried fruit, and wine. In the winemaking process, besides the free-run and pressed juice obtained from the berries, an important quantity of a byproduct - grape pomace (GP) - is generated. The GP represents on average 20% from the total mass of grapes taken for winemaking and typically consists of skins, stalks, and seeds. The valorization of grape pomace is based on the concept that this matrix has good nutritional and medicinal properties for human health and disease prevention. In this framework, the book aims to provide up-to-date information on grape pomace (GP) and its valorization through medicinal applications.

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