A team of researchers, led by Dr. Mandana Pahlavani from Texas Woman’s University, has received a $300,000 grant from the U.S. Department of Agriculture (USDA) to investigate the potential health benefits of red wine pomace, the byproduct left over from winemaking. The two-year study aims to explore how encapsulating red wine pomace may enhance its bioavailability, particularly its antioxidant properties, and improve gut health in individuals with coronary artery disease.
The research focuses on increasing the body’s absorption of polyphenols, compounds known for their antioxidant and anti-inflammatory effects, which are abundant in red wine pomace. Polyphenols have been studied for their potential health benefits, but their bioavailability—how well the body absorbs and uses them—is typically low. By encapsulating the pomace in a nano-size shell, the researchers aim to protect the antioxidants from the body’s metabolism and ensure they reach the gut effectively.
“We hypothesize that encapsulation will enhance the bioavailability of these antioxidants by increasing beneficial bacteria in the gut and improving cardiovascular health,” Pahlavani said.
Working alongside Dr. Naima Moustaid-Moussa from Texas Tech University and Dr. Ahmad Kalbasi from Texas A&M University, Pahlavani’s team will spend the first year of the study perfecting the encapsulation process and testing the protected antioxidants using a gastric simulation system. In the second year, the team will conduct animal testing to measure how the encapsulated pomace impacts gut microbiota diversity.
The project could have environmental benefits as well. The winemaking industry generates millions of tons of grape pomace annually, and finding a sustainable use for this byproduct has been a challenge. If successful, the study could offer a new way to utilize pomace, potentially leading to its use as a nutritional supplement or food additive.
“Results of our study could provide a nutritionally rich and affordable source of antioxidants, improving gut health and reducing waste,” Pahlavani said.
This research builds on previous studies into the health benefits of grape seeds and could lead to commercial products such as juices enriched with red wine pomace in the future.