02201naa a2200385 a 450000100080000000500110000800800410001902400330006010000230009324501640011626000090028052010310028965000240132065000110134465000180135565000080137365300230138165300270140465300240143165300300145565300240148565300270150965300160153665300190155270000220157170000190159370000220161270000190163470000180165370000240167170000190169570000220171470000160173677300630175220846442018-01-09       2017    bl uuuu     u00u1 u    #d7 a10.1111/1750-3841.138412DOI1 aOLIVEIRA, W. P. de  aPhenolics from winemaking by-products better decrease VLDL-cholesterol and triacylglycerol levels than those of red wine in wistar rats.h[electronic resource]  c2017  aWinemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by-products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL- cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by-products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries  aBioactive compounds  aGrapes  aProcessamento  aUva  aBebidas funcionais  aCardiovascular disease  aCompostos bioativos  aDoenças cardiovasculares  aFunctional beverage  aProcessing by-products  aSub-produto  aVitis vin?fera1 aBIASOTO, A. C. T.1 aMARQUES, V. F.1 aSANTOS, I. M. dos1 aMAGALHÃES, K.1 aCORREA, L. C.1 aNEGRO-DELLACQUA. M.1 aMIRANDA, M. S.1 aCAMARGO, A. C. de1 aSHAHIDI, F.  tJournal of Food Science, v, 82gn. 10, p. 2432-2437, 2017.