Table 1.

The phenolic compounds in different parts of grape and its products.

Resource	Phenolic compounds	References
seed	gallic acid, (+)-catechin, epicatechin, dimeric procyanidin, proanthocyanidins	[26,30–32]
skin	Proanthocyanidins, ellagic acid, myricetin, quercetin, kaempferol, trans-resveratrol	[26,30]
leaf	myricetin, ellagic acid, kaempferol, quercetin, gallic acid	[26]
stem	rutin, quercetin 3-O-glucuronide, trans-resveratrol, astilbin	[27]
raisin	hydroxycinnamic acid, hydroxymethylfurfural	[34]
red wine	malvidin-3-glucoside, peonidin-3-glucoside, cyanidin-3-glucoside, petunidin-3-glucoside, catechin, quercetin, resveratrol, hydroxycinnamic acid	[35–37]