Researchers at the Autonomous University of Nuevo Leon in Mexico have revealed that wine byproducts, including seeds and grape skins, possess a range of health-promoting properties. Their findings indicate potential applications in the development of new food formulations and cosmetic products, with the study published in Foods magazine and highlighting the material’s antioxidant, antimicrobial, antiaging, and antitumor activities.
The team identified three main categories of polyphenols in wine waste: phenolic acids, flavonoids, and non-flavonoids. These plant compounds are linked to numerous benefits for human health, such as reducing chronic inflammation, supporting immune resilience, and slowing the aging process. In addition, the antiaging effects are tied to the polyphenols’ capacity to shield cells from oxidative stress caused by reactive oxygen species that accumulate during metabolic processes.
Drying wine waste into a powder and incorporating it into foods like yogurt could help preserve beneficial probiotic cultures. Probiotics are safe microorganisms that help restore and maintain a healthy gut microbiome, while also inhibiting harmful bacteria. The powder form makes it convenient to boost the nutritional profile of dairy and other products without altering taste significantly, offering a practical route to functional foods that support digestive health.
Beyond nutrition, the same polyphenol-rich powder shows promise for cosmetic applications. In sun protection products, polyphenols could contribute to shielding skin from damage caused by ultraviolet radiation. This aligns with broader consumer interest in natural ingredients that offer antioxidant and protective benefits in skincare regimens, potentially expanding the use of wine-waste extracts in beauty formulations.
Earlier investigations have noted that extracts from pomegranate peels and seeds may help lower blood pressure, illustrating a broader pattern of plant-derived polyphenols contributing to cardiovascular support when integrated into diet and wellness products. The Nuevo Leon findings add to this growing body of evidence by highlighting wine waste as a versatile source of bioactive compounds that could inform both food science and cosmetic development. The researchers emphasize the importance of processing methods that preserve polyphenol integrity, enabling practical, scalable uses in consumer products, with ongoing studies exploring optimal incorporation strategies and sensory effects in final products for markets in North America and beyond.