Antocyanic extracts from yeast winewaste

Abstract

Phenolic compounds, especially phenolic acids, tannins and anthocyanins are among the important biologically active components of wines. Of all the phenolic compounds, anthocyanins are of a particular interest because they have many beneficial effects on human and animal health. In vitro and in vivo studies have revealed the biological potential of these compounds and demonstrated their ability to reduce oxidative stress, to act as antimicrobial substances and to counteract the appearance and progression of many nontransmissible diseases, such as neurodegenerative, cardiovascular, metabolic ones and cancer. In combination with vitamin A and other carotenoids they protect visual function. Anthocyanins and their derivatives have no toxic effect on living organisms, even after ingestion in very high doses.