grapeseed

Grapeseed refers to the seed contained in grape berries, produced by Vitis vinifera and related species. It is a byproduct of grape processing for wine and grape juice, and is commonly separated from the pulp and skins during pressing for further use in oil, supplements, or food products.

Grapeseed oil is pressed from the seeds and is typically pale yellow with a light, neutral flavor. It is relatively high in polyunsaturated fats, especially linoleic acid, and contains vitamin E and various phytosterols. The seeds also harbor polyphenols such as proanthocyanidins, which contribute to the antioxidant properties attributed to grapeseed products. Grapeseed oil is used in cooking, in cosmetics, and in skincare formulations, and it has a high smoke point and mild taste. Refined oils can have different flavor profiles and stability.

Grapeseed extract (GSE) is a concentrated preparation derived from the seeds and is used as a dietary supplement and in some functional foods. It is rich in proanthocyanidins and other flavonoids, and is marketed for antioxidant activity. Scientific findings on health benefits are mixed, and GSE is not a substitute for medical treatment.

In winemaking, grape seeds contribute tannins that influence the mouthfeel and structure of wine. Seed tannins can impart bitterness and astringency, particularly in young wines, and winemakers may manage seed contact during maceration to balance tannin extraction.

Grapeseed products are valued as byproducts of the grape and wine industries, providing oil, extracts, and nutritional concentrates that support various culinary, cosmetic, and nutraceutical applications. Safety considerations are similar to other seed-derived products, with allergy precautions appropriate for sensitive individuals.