Cornell Study Finds the Potential in Grape Pomace


What if the healthy compounds in red wine didn’t have to be consumed in moderation? What if they could be extracted, concentrated and used as a supplement or a food additive for humans and animals?


A team at Cornell University is looking at just that. Led by Elad Tako, associate professor of food science in the College of Agriculture and Life Sciences, they’re studying grape pomace, the leftovers of pressed grapes, for its nutrients and how those nutrients may benefit intestinal health. The early findings are promising.


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