US20100247670A1

US20100247670A1 - Red Grape Dry Composition and Health Tea

Info

Publication number: US20100247670A1
Application number: US12/383,714
Authority: US
Inventors: Dmitriy Shoutov
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-03-26
Filing date: 2009-03-26
Publication date: 2010-09-30
Also published as: US8524293B1

Abstract

Disclosed is a dry composition prepared from red grape by natural fermentation that is, once brewed, steeped within hot water, tasteful to ingest as herb tea, and that complementary contains antioxidants, Catechin, Resveratrol, Tannin, Quercetin bearing anti-inflammatory and blood glucose lowering capacities; as well as a human skin rejuvenating natural product derived there from.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of provisional patent application No. 61/189,355, filed 2008 August 8 by the present inventor.

FEDERALLY SPONSORED RESEARCH

Not Applicable.

SEQUENCE LISTING OR PROGRAM

Not Applicable.

BACKGROUND

1. Field of Invention
Red grape dry composition and health drink containing powerful antioxidants including resveratrol, for human consumption, and for skin topical application, the production thereof and use of the same.
2. Prior Art
This invention relates to a human food product item that, due to its nutrient characteristics, may have a solid health enhancing benefits. It is suitable for human consumption in form of a tea-like beverage as part of a normal daily diet, or other forms as food supplement. Ingredients of the invention, red grape berry stalks, seeds and skins, combined together, naturally bear powerful anti-inflammatory properties, which are transferred into the invention subject by and through natural methods of fermentation and other natural processing.
Especially, grape seeds and skins have been long under scrutiny by scientific community for their strong antioxidant characteristics. Recent advances in medicine, biology other sciences brought new light in a quest for longer, healthier life of human beings. One of the most important discoveries in last ten years was a set of genes, called sirtuin that is believed to play a critical role in regulating the lifespan. Chemicals that affect sirtuin activity have been found in plants and one, resveratrol, especially is viewed as notably powerful in the process of activating health-promoting genes.
Resveratrol is a phytoalexin produced naturally by several plants, including grapes (primary in seed and skins), apparently due to its anti-fungal reaction. Plants, e.g. blueberries, bilberries, peanuts and others generate resveratrol, and it is, also, present (in a wide range, 0.4-40 mg/L) in grape wines, especially reds. Grape pomace/marc (byproducts of winemaking), grapes juices, wines, all are used as a source for resveratrol extraction.
Resveratrol anti-inflammatory properties are utilized by pharmaceutical industries in the US and overseas in making drugs and food supplements. Gokaraju et al. (7026518, 2006) stated that antioxidant and superoxide scavenging properties of resveratrol have been scientifically established. Efforts are now being made to synthesize structural analogs of resveratrol for evaluation of their relative antioxidant potentials.
Cambridge based bio-pharmaceutical company, Sirtris, Inc. (NASDAQ: SIRT) is searching to develop a proprietary molecule drugs to treat diseases associated with aging, including metabolic diseases such as Type 2 Diabetes. In January 2008 the company released results from recent clinical trials that found patients with diabetes who took the drug (SRT-501), showed improvement. The treatment is a concentrated form of resveratrol, a substance extracted from red wine. Sirtris hopes to bring its drug to market in 2012. (The Boston Globe, Jan. 10, 2008).
Furthermore, grape seeds and skins' have high concentration of other phenolic components, those are also recognized for positive effects on human health: tannin (studies by Feries et al. U.S. Pat. No. 6,479,081, 2002), catechin, quercetin, etc, as well as vitamins and minerals. A number of US patents were issued to inventions discovered either new health beneficial compositions included grape seeds/skin processed derivatives, and/or offered innovative combinations of those, and/or methods of their intaking. Schakel et al. (U.S. Pat. No. 7,273,607, 2007) studied grape seeds extract and recommended its usage in combination with other herbs and essential oils. Schakel's formula, including grape seed extracts, claimed to slow, stop, or reverse the growth of cancerous cells. Hersh, et al. (U.S. Pat. No. 6,470,894, 2002) suggested to include grape seed extract into a composition to neutralize tobacco free radicals. Hersh and others revealed grape seeds ability of reducing free radical damage to the oro-pharyngeal cavity, respiratory tract and lungs resulting from tobacco smoke. Moreover, Wild, et al., (U.S. Pat. No. 7,087,259, 2006) demonstrated that the presence of oligomeric procyanidins in grape seeds extracts makes them very efficient free-radical scavengers due to their hypotensive and antiarteriosclerotic properties.
Howard et al. (U.S. Pat. No. 6,086,910, 2000 & U.S. Pat. No. 642,277, 2003) conducted comprehensive studies with plant-derived polyphenols for use for human health benefits. The inventors showed, including through experiments on volunteers, positive therapeutic effect of their proprietary 25% polythenol concentrate in critical human health areas, e.g. preventing or treating coronary heart disease; inhibition of oxidation of plasma LDL and/or platelet aggregation, etc. Howard et al. used grape wine, pomace (substance comprising grape marc and juice prior to pressure-separating) among their sources for preparing polythenol powder. The inventors, furthermore, used the following methods to extract resveratrol: a) vacuum distillation at 75-80 degrees C. b) nitrogen drying.
Many, if not all, essential characteristics of grape seeds and skins, described in above inventions, such as the ability to neutralize inflammatory processes, to slow the growth of cancerous cells and others, should safely exist in the substances of the present invention, i.e. dry grape berry stalks, skins and seeds and health drink made there from. The present invention greatly differs from findings and products currently available in scientific and practical fields. Most patents reviewed target novel compositions of prescribed drugs for hospital patients, while the prime objective of the present invention is a natural plant composition designed for prophylactic and prevention treatment. In the food supplements field, reviewed patents (e.g. Wild et al. 7087259) cover mostly grape seeds/skins extracts without grape berry stalks inclusion, which is the proprietary of this invention. None of the observed patents or products available on the market matches the uniqueness of the present invention neither in terms of grape plant parts combination, nor in terms of originality of preparation method involving natural fermentation. For instance, Howard et al. by using, as a source commercially obtained wine or pomace (that were other makers' products), subjected themselves to a greater chance of uncertainty. Advantageously, findings of the present invention derive from having raw grape plants as its initial source: Concord Grape (Finger Lake region, USA). Thus, while viewing the wine as a source for polythenols and resveratrol an intriguing connection is found between wine making method (whether or not it was fermented mixed with skins, seeds and stems/stalks) and the amount of resveratrol found in the final substance. For instance, Spanish wines tend to be resveratrol-richer due to the fact that local wine-makers, historically preferred to ferment crashed grapes mixed with skins, seeds, stalks, and kept it fermented for a relatively longer time. Also, it looks like same method was used by Stone Age people, 8,000 years ago, in Shulaveri village in Georgia (Caucasian Mountain) where the world's oldest wine was recently found. Hence, as regard to fermenting, this invention employed a method similar to ancient traditions, i.e. a) grape plant three components: grape berry stalks, skins and seeds were due to fermenting in mixed pomace; b) an extended fermenting period, up to three weeks, was employed. This technique is based on an existing hypothesis that biological and chemical reactions during pomace/marc fermentation provide a favorable environment for preserving, or even enriching phenolic antioxidants, including resveratrol, in the substance. Furthermore, words of caution should be expressed as regard to techniques used by researches to extract antioxidants. Specifically, Gourdin, et al. (7306815, 2007) studied phenolic compounds enrichment methods and concluded that hot extraction temperature can cause degradation of the proanthocyanidins. In addition, the ultrafiltration removes some of the low molecular weight polythenolic material from the final product.
Napa Valley (CA) based company sells assorted “Antioxidant. Grape Seed Spa Tea” that is worthy to review as remotely comparable to the composition of this invention. The sample we tasted had the following ingredients: wine grape seeds, rose petals, chamomile, orange peel, stevia and natural fruit oils. Antioxidants and their values were not indicated on the label. The findings of physical examination showed that grape seed content in the composition of 2 g tea bag was about 10-15%. This manifests that the composition would contain a proportional amount of phenolic antioxidants, i.e. 10-15% per 2 g tea bag given that Napa Valley used CRQ potent grapes. Neither grape skin or stalks have been found in “Grape Seed Spa Tea”. Advantageously, the present invention composition bag is to consist of 80-100% of red grape stalks, skins, seeds containing phenolic antioxidants, including resveratrol, catechin, tannin, quercetin. Thus, many manufacturers choose to present and advertise their product using just general terminology. In some cases, they would refer to resveratrol or other antioxidant contents in an original fruit or plant source, not in a final product. Advantageously, the present invention substances have a potent group of phenolic antioxidants (HPLC) that are proven to be present in the final product as well as in its original natural source.
Besides resveratrol, catechin, quercetin and tannin are complementary present in the composition of the present invention. These substances, also, have been found to have positive effects on human immune system in different trials. Weyant et al. studied implications of catechin on cancerous mouse to conclude that catechin inhibited intestinal tumor formation and “suppressed focal adhesion kinase activation”. (Cancer Research (ISSN 0008-5472), 61, 118-125, Jan. 1, 2001, by the American Association for Cancer Research, Inc. (AACR). J. Mark Davis (Professor and Director of Exercise Biochemical Laboratory, University of South Carolina) named quercetin powerful antioxidant shown to reduce the risk of flu in laboratory animals. Tannin: the recent studies showed its capacity to suppress production of the peptide responsible for hardening arteries. Also tannin has shown potential antiviral, antibacterial and antiparasitic effects. In the past few years, tannins have also been studied for their potential effects against cancer through different mechanisms.
Furthermore, phenol products, especially grape seeds oil, are known to be able to prevent ultraviolet light-induced damage to human hair and skin and otherwise rejuvenate facial and body skin. Cosmetics industry uses these properties in manufacturing sunscreens, body scrub cleansing, hear dyes and others. According to London-based market research firm “Mintel International Group, Ltd” grapes are widely used in cosmetics industry because of their “anti-aging” properties (“Grapes boast high potential in anti-aging market” by Guy Monatgue-Jones, Aug. 2, 2008. www.cosmeticsdesign.com). One of many facial moisturizes available on the market was examined by the author of the present invention, “Merlot. Grape Seed Moisturizer” by Merlot USA company. As per trade label, the main ingredient was ‘grape seed polyphenols”, no grape skins or stalks derivatives had been said to be present in the product. Other numerous cosmetic products and related publications were reviewed in order to determine whether any of them offer, recommend or refer to the usage of the ingredient complex similar to those suggested by the present invention. Nothing was found resembling the uniqueness of the present invention composition.
Based on our assessment, the present invention discloses a unique and strong antioxidant composition, specifically Catechin, Resveratrol, Quercetin (hereinafter referred to as CRQ), complementary present in one pleasant and safe drink, which is easily introducible into human daily diet as compared to other complex food supplements or drug items often, not without severe side effects.

SUMMARY OF THE INVENTION

The ultimate goal of this invention is to provide health-minded people with new natural products, namely, red grape dry composition, health tea or drink, and derivative human skin rejuvenation materials, that possess notable anti-inflammatory and immune system enhancing properties beneficial to human health. The main ingredients, grape seeds, skins, are established sources of potent antioxidants: Catechin, Resveratrol, Quercetin (CRQ) with ability to slow or stop the spreading of free radicals. Departing from current scientific findings, the present invention discovers health-beneficial grape compositions (dry and liquid), and methods of its administration. The philosophical basis of the invention lies in following natural processing methods, e.g. grapes crashing, fermenting, drying, boiling, steeping, etc., completely excluded the usage of any catalysts, chemicals and/or artificial additives.
One of the preferred embodiments, grape health tea or beverage is pleasantly drinkable in a form of herb tea, hot or cold, or mixed with a physiologically acceptable food items. Such food-like beverage has an attractive woody aroma with some sourness and low bitterness. It is proven to be rich with potent poliphenolic antioxidants, including resveratrol, which superoxide scavenging properties have been widely accepted. The invention, importantly, discovers a possibility of achieving higher HPLC (polyphenolic antioxidants) concentration by repeating established processing procedures with greater amount of source material per fixed or smaller volume of water.
The preferred embodiment demonstrated anti-inflammatory potency in assisting in speedily recovery of volunteers suffered with Influenza. In another case, treating with the grape beverage led to considerable blood glucose lowering. Healthy adults would pleasantly ingest such grape beverage as a food item similar to herb tea, while people suffering from different medical conditions would be able to take such drink as a supplement to prescribed medications to improve body's overall resistance to disease.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

The following describes preferred embodiments of the invention, which should not be viewed as limitation to the whole invention. It should be understood that if further details, specifics, or nuances are to be developed within the frame of the present invention concept, those too will be considered integral parts to the present invention.

(a) Embodiment

Red Grape Dry Composition

To prepare red grape dry composition Concord grape was used, which was conveniently purchased in a Finger Lake region vineyard (Northern part of New York State, USA). Concord grape (Vitis Labrusca) is native plant to the Eastern United States. This variety of grape is not popular among winemakers due to fruity aroma of the berry and limited sweetness that contributes to an overall “flat” body of wines made from Concord. At the same time, due, apparently, to the fact that this plant was exposed to harsh ecological challenges it got to embody botanical survival characteristics, those to base strong anti-inflammatory capacities, which, consequently, when/as transferred into human organism system, may contribute to health enhancement. Concord grape's yielding rich polyphenols content came as a surprise. Potent polyphenolic properties of Concord grape have not yet fully discovered. Obviously, this grape variety was underappreciated not only by winemakers, but also by resveratrol-researchers who, often, name Malbec, Petite Sirah, St. Laurent, Pinot Noir and other exotic variety among resveratrol-richest grapes (Ref. F. Breton, “Polyphenols in Red Wine”). The same author points out that “vine grapes grown in cooler climates have higher resveratrol levels than those from warmer climates”.
The grape berries were crashed and placed in a stainless steel vat for fermenting mixed with stems/berry's stalks. Some seeds were intentionally crashed, but not more 7-10%, whereas others were left fermenting in entirety. The content consisting of a liquid phase (juice or must) and solid phase (skins or cuticles of the berries, berry stalks/stems, seeds or pomace/marc) was allowed for primary natural fermentation for a period of 8 (eight) days, i.e. ambient yeasts, naturally present on the grapes/stems, naturally catalyzed the process. No acidity adjusting chemicals (like sodium hydroxide, potassium metabisulfite from commercial winemaking) were used. Within first 24 hours of fermentation, lighter parcels formed a “cap” which was punched down twice a day, and the whole content was thoroughly mixed. Fermenting was conducted at room temperature 72 F. At the end of eighth day, when active bubbling slowed down, the juice was separated from the pomace/marc by pressing. The solids consisting of skins, berry stalks/stems, seeds, with limited amount of juice were left for another 7 (seven) day secondary fermentation. Thorough stirring was performed twice a day. Secondary fermenting was conducted at temperature 60 F. On the 16 (sixteenth) day since the commencement of the initial fermentation process, the pomace/marc, i.e. skins, seeds, berry stalks and some stems, still high in moisture, was further pressed to eliminate residual watery content, and exposed to sun-drying for 6 hours followed up by oven drying.
Then oven drying was performed at 180 F for about 10 hours to achieve a water activity at 0.515 (Aw). The resulted dry substance constituted of the invention preferred embodiment—red grape dry composition. The dry composition was sorted out manually to remove larger stems, and, consequently automatically light ground into a consistent mass of pieces sized +/−⅛ inch. Grinding into finer powder is possible to meet specific objectives of the subject task.
Dry composition can be conveniently packed in a regular 3.20 g tea bag. Weight proportions of three components of the dry composition as allocated in the tea bag is shown in Table 1 below.

	TABLE 1

		Weight
	Component %	(in 3.20 g · bag)

1. Berry stalks/stems	0.20 g	6.25
2. Skins	1.00 g	31.25
3. Seeds	2.00 g	62.50

Administration of Red Grape Dry Composition. In one of the applications Red Grape Dry composition may be used for human skin rejuvenation baths. Loose dry parcels, in the volume equal to approximately 1 cup, is placed into a muslin bag, or any bag made from porous cloth like cotton gauze or any other bag of loose weave fabric. Either hang the bag on the faucet with hot running water or simmer the herbs prior to arranging the bath in 4 cups of boiling water pouring the infusion into your tab water as/when ready. The color of the water becomes rose. The duration of the bath should not exceed 15-20 minutes, with water temperature close or slightly higher of the human body temperature. The cotton gauze bag can be used for skin scrubbing and massaging. Antibacterial rejuvenating properties of red grape affect the skin by anti-oxidizing skin cells, tightening and toning up the skin fabric.

(b) Embodiment

Red Grape Health Tea or Drink

Total 80 g of the dry composition, was placed in 1 L of filtered hot water just before its boiling point. As the water reached the boiling point, the substance was stirred and kept simmering for 2 minutes. The content then have been steeped for 7-10 minutes, and, afterwards, filtrated into a clean stainless steel container to become the initial liquid base (hereinafter called “Round I Substance”—RI) for further processing. After boiling and filtration out of 1 L, 0.875 L remained. This RI constituted a base for consequential rounds of processing. Another portion of the dry composition of 80 g was placed in and mixed with RI (0.875 L). Then boiling, simmering activities as with RI was performed. Resulted liquid substance was more concentrated, Round II Substance (hereinafter referred as RID in the volume of 0.698 L. Obviously, RII was heavier with a darker ruby color and a stronger lemon taste. This should indicate strong presence of Concord grape plant acids, mainly tartaric. RII acidity was measured by Cornell Laboratory to be pH 3.79. Further, RII phenolic antioxidants were measured to show HPLC presence as follows: catechin 12 mg/L, tannin 264 mg/L, resveratrol (cis+trans) 0.8 mg/L, quercetin glycosides 23 mg/L, quercetin 4 mg/L, total antioxidants 11 mmol/L (ETS Laboratory Report #324068 of 01.18.2008). Additionally, RII content was analyzed in accordance with US FDA food standard requirements. The results revealed low calories, (10 per 240 g serving), and presence of Vitamin C (10% DV), and Calcium (2% DV).
Further, Round III Substance (RIII) was prepared by placing 80 g of dry composition into RII 0.698 L, and by following the sequence of steps described for RI. At the end of the test liquid volume was 0.463 L. Resulted RIII HPLC properties were notably superior to those of RI and RII, i.e.: catechin 63 mg/L, tannin 454 mg/L, resveratrol (cis+trans) less 1.0. mg/L, quercetin glycosides 20 mg/L, quercetin 4 mg/L, total antioxidants 20.6 mmol/L (ETS Laboratory Report #379509 of 02.03.2009). For the purpose of this embodiment, a limit of three rounds of processing was set. Interpretation of the RII, RIII data dynamics reveals a tendency towards greater catechin (+80%) and tannin (+41%) presence in RIII while resveratrol, glycosides and quercetin remained almost unchanged. HPLC dynamic in RII and RIII is demonstrated in Table 2.

TABLE 2

HPLC Antioxidant	RII	RIII	% (change)

1.	Catechin	12	mg/L	63	mg/L	+80
2.	Tannin	264	mg/L	454	mg/L	+41
3.	Resveratrol	0.8	mg/L	1.0.	mg/L	+/−
	(cis + trans)
4.	Quercetin	23	mg/L	20	mg/L	+/−
	glycosides
5.	Quercetin	4	mg/L	4	mg/L	0
	Total	11	mmol/L	20.6	mmol/L	+46.6

Administration of Red Grape Health Drink/Tea. Grape Health drink (the term “tea or drink” coverers either of RI, RH or MID, is to be taken as a food supplement, hot or cold, in volume of 150-200 g, two-three times a day, between meals, at least 20 minutes prior to eating.
(a) RII was applied for treating common cold and proved to be effective. RH treatment was performed against severe Influenza on two volunteers: one of 56 years old female, another 57 years old male (author of the present invention). Both users did not receive flu shots at the beginning of the flu season, fall of 2007. They were infected with a virus under different circumstances and at different times. The method of treating and results were exactly the same and can be summarized in the following:
On the first day of feeling cold a person was given 150 g of hot MI five times daily, between meals, at least 20 minutes prior to eating. This treatment method was administrated for a period of six days. Diet habits were modified, firstly, to increase intake of vegetables (especially onion and garlic), fresh fruits, buckwheat, oat and fish; secondly, to eliminate meats, fatty, milk, cream, sugar, soft drinks, baked goods; and, thirdly, an overall daily caloric intake to reduce to 1500-1800 (as compared to US customary 2000-2500). No Aspirin nor prescribed medications, e.g. antibiotics have been taken during this period. Physical activities were reduced to the extent possible. The body was kept in a warm environment to allow it to rest and to ensure the temperature level needed for incoming antioxidants to work in synergy with the body's own immune system. No sick-days were taken from the work. Apparently, due to tartaric acid content in RII the users felt stronger appetite. Both RII users successfully recovered in six day time with a notable improvements in their health status taken place already after third day.
(b) RII was applied for treating high level of cholesterol and blood glucose and proved to be effective. In this test, the author of the present invention (male, age 57, herein after referred to as volunteer) was taking RII with a goal to reduce blood cholesterol which had been in the range of 240-270 mg/dL over the period of his last ten years. Applied technique was as follows:
Before RII treatment commenced the volunteer was on a normal diet. In the morning of Jan. 15, 2009, on an empty stomach, blood test (before RII treatment commencement) was taken with the following results: glucose 84 mg/dL, cholesterol total 275 mg/di, HDL 51 mg/dL, cholesterol/HDL ratio 5.4, LDL (calculated) 203 mg/dL, triglycerides 104 mg/dL. For the next 48 hours, the volunteer had followed strict “RII Diet” whereas no food was allowed, only hot RII in volumes of 200-400 grams, 4 times a day, (January 15, after blood test 200 g; at lunch time 400 g; at dinner time 200 g; same was repeated on January 16) total 1.6 L was intaken. In the morning of the end of the treatment day, January 17, a second blood test was taken on an empty stomach. Results showed slight decrease in total cholesterol (from 275 to 271 mg/dl) with notable increase in “good cholesterol” HDL (from 51 to 59 mg/dL); cholesterol/HDL ratio also favorably changed from 5.4 to 4.6; thus moving into “normal health reference range”.
Triglycerides results came up considerably improved dropping from 104 to 29 mg/dL, showing the positive change of 72%.
Furthermore, RII demonstrated the ability to reducing blood glucose that dropped from 84 to 69 mg/dL, or approximately 18%. Other components of the metabolic panel have not shown any considerable changes.
Noted RII side effects were as follows: (i) during 48 fasting period the volunteer felt an increased appetite which could not be satisfied due to the test diet restriction; (ii) RII (RII and RIII) was noted to have a tightening affect on gastro-intestinal tract which can cause a longer food digesting periods.
(c) Another application of RII is beneficial as a Facial Mask. Grape Facial Mask is made with liquid composition: clean white cloth is soaked in RII or RIII, then applied onto face for 10-15 minutes; wipe with clean cloth and apply moisturizing cream to soften the skin. The treatment should be repeated twice a day, one in the morning, one at bedtime.
(d) RII or RIII liquid is used to prepare Grape Facial Spray (GFS). Spray GFS onto the face, in small portions, two-three times a day. Allow Spray drops remain on the skin for a few seconds, wipe up with clean cloth and apply moisturizing cream to soften the skin. Concord grape antioxidants and vitamins defuse within skin fabric providing essential support to skin cells healthy functioning.
Embodiments of the present invention including those related to human skin care are not limited by preferred ones described above. Many more varieties, ways and methods may possibly exist in application of the disclosed dry and liquid compositions an/when mixed, combined, complementary or subsequently used with other natural organic ingredients customary in food and cosmetic industry. Those may include, but not limited to: honey, dairy products, like butter milk, nut, olive, castor, other vegetable oils and others. Thus, the scope of the embodiment should be determined by the appended claims and their legal equivalents, rather than examples given. The applicant expressly reserves the right to use all of or portion of content or claims as base and/or additional description to broader, detailed support any of or all the claims or any element or component thereof. The applicant further reserves the right to move any portion of the incorporated content of such claim or any component thereof from the claim into the description or vice-versa as necessary to justify or present the subject matter as appropriately, or to obtain any benefit, or to comply with the patent law, rules and regulations of any country or treaty. All claims and content of the present application shall survive during the entire pendency of this application including any subsequent addition, continuation, detailing, division thereof or any reissue or extension thereon.

Claims

1. A dry composition for health enhancement containing phenolic antioxidants, including catechin, resveratrol, tannin, quercetin (herein and after referred to as CRQ), etc, as well as other vitamins and minerals, and comprising small parcels of grape plant's ingredients, namely: dry grape berry stalks, skins and seeds, prepared from red grapes by the process involving, inter alia, crushing, fermenting, processing and drying;

2. A red grape health drink prepared as a result of treating the dry composition, as per claim 1, with hot water, e.g. brewed or steeped, wherein such health drink contains phenolic antioxidants, including resveratrol, catechin, tannin, quercetin, (CRQ) etc, as well as other vitamins and minerals;

3. A health drink with considerably larger content of phenolic antioxidants, including CRQ prepared in accordance with claim 2, but using a larger amount of the dry composition per unit of hot water or other treating materials, e.g., steam;

4. A composition according to claim 1, wherein prepared from the red grape pomace (marc);

5. A composition according to claim 1, wherein is ground into coarse or finer powder;

6. A composition according to claim 1, wherein is manufactured in capsule, tablet, or pill forms;

7. A method for health enhancement whereby ingesting a heath drink as per claims 2, 3 several times daily as food supplement in a form of tea or cold beverage;

8. A method for health enhancement whereby a health drink as per claims 2, 3 is administered after mixing with a physiologically acceptable liquid, which may include, inter alia, green tea, black tea, assorted variety of herb teas, juices, etc. including, but not limited by: Chamomile, Ginger, Saw Palmetto, honey, lemon, fruit juice, milk, yoghurt, aqueous solution of Aloe Vera and/or others;

9. A method as per claim 2, or 3 wherein the said health drink further includes one or more of the following substances: nutrients, therapeutic items, flavourings, sweeteners, etc;

10. A spray for facial and body skin treatment made from a liquid substance of the health drink as per claim 2;

11. A residual product comprising solid parcels of the composition after being separated from the liquid substance as per claim 2, with human skin anti-ageing, antiseptic, antioxidant properties when/as topically applied on skin directly;

12. The same as per claim 10 but combined with one, or several other natural organic ingredients for facial and body-skin care treatments: honey, dairy products, like butter milk, olive, castor, vegetable or nut oils and others;

13. A method for facial and/or body skin refreshing and rejuvenation treatments whereby a part of human body, e.g. eye lid, neck, or the whole body are being soaked, bathed or scrub by/with products as per claims 10, 11, 12.