Vitifiber: A Novel Approach to Obesity Mitigation

Vitifiber: A Novel Approach to Obesity Mitigation

Volume 3 Issue 2 – Dec 2025, Page 46-51, DOI: 10.63238/JMN.000.03.02.03

Somali Ghosh1, Chinnappan A Kalpana2

1PhD Scholar

2Professor & Head

Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women

Received:  November 17,  2025 | Published: December 25, 2025

Abstarct :

Winemaking generates substantial quantities of byproducts, including grape skins, seeds, and stalks, replete with dietary fiber, antioxidants, and other bioactive compounds. This study investigates the potential of wine byproduct fiber- vitifiber, as a functional ingredient to mitigate obesity. The elevated fiber content of these residues can augment satiety, enhance gut microbiota, and potentially modulate glycemic control. Concurrently, the antioxidant profile may attenuate oxidative stress and inflammation associated with obesity. While preliminary research is promising, additional investigations are imperative to optimize extraction methodologies, characterize bioactive constituents, and assess the efficacy and safety vitifiber supplements for weight management. The association between obesity and the Mediterranean diet, characterized by a high fiber intake, has garnered considerable attention. The French paradox, wherein a relatively high-fat diet coexists with low cardiovascular disease rates, has been linked to moderate wine consumption. Although the underlying mechanisms of these phenomena are intricate, the role of dietary fiber as a key component of the Mediterranean diet cannot be overstated. Indian market presents a unique opportunity for the development and commercialization of wine byproduct-based product with growing middle class, increasing health consciousness, and traditional use of plant-based ingredients create a favorable environment for innovative food and beverage formulations. By harnessing the potential of wine byproducts, the food industry can develop innovative anti-obesity interventions while promoting sustainable and value-added utilization of agricultural resources.

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