Grape production is an important industrial activity in many countries, mainly associated with wine production. In addition to profit potential, grapes and their leaves exhibit nutritional and functional benefits. For centuries, grapes have been used for medicinal purposes, to prevent or treat ailments such as nausea, diarrhea, gastroenteritis, or skin conditions. Recently, a therapeutic effect of red wine has been reported, and its moderate intake is associated with parameters of blood lipids, endothelial dysfunction, platelet aggregation, and other risk factors for cardiovascular disease. In addition to grapes or wine, studies have shown that grape by-products such as juice or by-products extracted from the skin, seeds, or leaves also have healing properties. Grape leaves, for example, are popularly used to stop bleeding and relieve pain, inflammation, and diarrhea. The healing properties attributed to grapes, wine, or by-products are mainly related to polyphenol compounds. The leaves, which are waste from the grapevine, and which are usually discarded by grape growers, are also a rich source of polyphenols and other therapeutic compounds. Recently, its healing properties have been explored, mainly because grape juices are rich in carbohydrates and wine is an alcoholic drink, and it is not recommended for diabetics or alcoholics respectively. Grapes are grown in different regions around the world, especially in temperate climates with sufficient rainfall, warm, dry summers, and mild winters. Climate, soil, conventional or organic cultivation methods, and different cultivars are determinants of the phytochemical constitution of grapes. 
These phytochemical compounds include a variety of bioactive organic acids (such as malic, oxalic, fumaric, ascorbic, citric, linoleic, and tartaric), vitamin E, terpenes, tannins, carotenoids, and polyphenols that contribute to their antioxidant effects. human health. Flavanols (e.g., epicatechin and gallocatechol), flavonols (e.g., quercetin and myricetin), anthocyanins (e.g., pelargonidin and cyanidin), and resveratrol are secondary metabolites that are synthesized by plants and plant growth and development. Environmental stress and resistance to pathogens and predators. Polyphenols exhibit biological activities, such as antioxidant, anti-inflammatory, anticancer, antimicrobial, cardioprotective, and antiaging effects. The therapeutic properties of polyphenols are related to their chemical structure and ability to act as radical scavengers in lipid peroxidation chain reactions, donating electrons and neutralizing free radicals. In addition, it is a chelator of metals such as iron and copper, which prevents oxidation caused by highly reactive hydroxyl radicals. They also inhibit the recruitment of immune cells (T lymphocytes and natural killer cells) and reduce nuclear factor expression. As a source of manganese, it has an essential role in the formation of cartilage. It lubricates the joints to reduce the friction that can lead to arthritis. Potassium is necessary to maintain normal heart contractions. Supports the efficient pumping of blood to all parts of the body. Grape leaves also contain calcium, which is necessary for bone formation. It helps in strengthening the bones and making them healthy. 
Industrial use of grape
Processing grapes (one of the most widely industrial fruits worldwide) produces a large number of by-products that can be used such as seeds and husks that are usually left untreated and thus can cause environmental problems. Grape by-products are rich in phenolic compounds and essential fatty acids, and thus can be used to create new preservatives and food ingredients. Recently, the exploitation of food by-products to develop functional materials has attracted great interest from food researchers due to the high nutritional content of these products. Evaluation of by-products of the food industry leads to the production of value-added products in addition to reducing the negative impact on the environment. This research covers products obtained from grape seeds and their regular and potential use in the food industry by looking at the latest discoveries. Grape seed is processed to obtain grape seed oil, grape seed flour/powder, and grape seed extract, and used to improve the various properties of different food products. Grape seed oil is mostly used in cooking and making emulsions while grape seed flour/powder and extracts are used to prepare food wrappers, films, and food preservatives (as an antioxidant and antimicrobial). Waste disposal management is a huge problem for the food industry and, if not handled properly, can cause major environmental problems. The removal of food industry byproducts is valuable, and grape seeds contain many healthy compounds of high economic value. 
Given these facts, new methods have been advocated aimed at converting seeds into biologically active products with added value, as this provides a new way to increase the income of the primary crop industry while addressing environmental issues. It will help preserve the remaining grape seeds obtained after Wine, juice, and piquant production are rich in nutrients and have excellent health benefits. Reported studies have proven that grape seed has a higher antioxidant capacity than pulp and skin. Grape content varies due to various factors such as growing conditions, variety, pretreatment, and ripening. Grape seeds are rich in fats, dietary fiber, and phenolic substances. Research to evaluate grape by-products (focusing on grape seeds) goes back 50 years and the first product obtained was “enocyanin (food coloring)”. To efficiently evaluate grape by-products, identification and quantification of seed material are critical. In food research and industry, grape seed products can be divided into 3 groups: grape seed oil, grape seed flour/powder, and grape seed extract. The oil content in grape seeds depends on several factors and ranges from about 7-20%. Industrially, grape seed oil has been extracted for many years by traditional methods while food scientists are looking for greener and more innovative extraction techniques that can increase process productivity, such as microwave-assisted ultrasound. Methods for extracting supercritical fluids. The above modern methods are superior to traditional ones in terms of oil production and quality, but they are expensive, so their use is still limited to the research stage. Grape seed oil is a suitable product because it has the highest percentage of unsaturated fatty acids (~89% of the oil content) and linoleic acid (~70-75%) compared to many vegetable oils (such as corn, sunflower) and saffron oils). In addition to lipophilic compounds, grape seed oil also contains high amounts of phenolic components, including intense tannins, flavonoids, and phenolic acids. 
Grape leaves benefits
Use grape leaves to increase your intake of roughage. The leaves provide a rich source of fiber, at 1.5 grams per cup. This means that although the calories are lower, grape leaves will help you feel full. The fiber content in grape leaves adds bulk to your meals to help physically fill your stomach and also slows digestion so you don't experience a blood sugar spike and breakdown. It helps release sugar slowly into your bloodstream making you feel full. According to the Harvard School of Public Health, one cup of the leaves provides about 7 percent of your fiber intake if you're on a 1,500-calorie diet, or if you're on a 2,000-calorie diet.
- Vitamin A and K
Grape leaves increase your intake of vitamins and provide an especially rich source of fat-soluble vitamins A and K. Vitamin A helps your cells grow, causing them to develop from immature, non-functioning cells into specialized cells that become part of working tissue. Your bones, skin, digestive system, and visual system depend on vitamin A to function. Vitamin K helps control blood clotting. Healthy levels of the vitamin allow you to form blood clots after an injury, so the clot can stop blood flow from the wound and limit blood loss. 
According to the Linus Pauling Institute, one cup of grape leaves contains 3,853 international units of vitamin A, which is the recommended daily intake of nutrients. One cup of grape leaves also contains 15.2 micrograms of vitamin K, 17% of the recommended intake for women or 13% for men, according to the LPI.
- Calcium and iron
Grape leaves also provide you with calcium and iron, which are two essential minerals. Your body needs calcium to keep your bones and teeth strong, and it also depends on the mineral for nerve and muscle function. According to the Linus Pauling Institute, each cup of grape leaves contains 51 milligrams of calcium, which is about 5 percent of the calcium you need each day. The iron in grape leaves promotes healthy circulation - the mineral helps your blood carry oxygen throughout your body. According to the Linus Pauling Institute, 0.37 mg of iron provides 0.37 mg of iron - 4 percent for men, or 2 percent.
- Cooking with grape leaves
Fill grape leaves with healthy ingredients to create a nutrient-rich meal. Try stuffing grape leaves with chicken and chopped vegetables, then bake until done for a meal rich in protein, fiber, vitamins, and minerals. For a vegetarian option, replace the meat with tofu or tempeh as a source of protein, and add mushrooms for the meat's texture. Steamed Leftover Grape Leaves to Use in Puree Soup - A combination of broccoli, onions, cabbage, grape leaves, and other green vegetables makes for a delicious, nutrient-rich meal. 
Use of grape leaves
Grape leaves have been used for centuries and are still used in herbs, especially red grape leaves. Other uses of grape leaves include diarrhea, heavy menstrual bleeding, uterine bleeding, canker sores, and excessive vaginal secretions. Native Americans brewed grape leaves into a tea to treat diarrhea, hepatitis, colic, pain, and thrush. They used to burn grape leaves for chest pain, rheumatism, headache, and fever. While grape leaves have a history of being used in a variety of conditions, more research is needed to determine the true effect. Grape leaves are the leaves of the grape plant that are used in various recipes. It is taken fresh from the vine and stuffed with a mixture of meat, rice, and spices, and then boiled or steamed. Stuffed grape leaves are served as a main dish or as an appetizer. Grape leaves are medium to large, heart-shaped, heart-shaped with multiple lobes. The leaves are smooth and lively and grow in alternating patterns with serrated edges and pointed tips on each lobe. It grows on climbing vines that can reach 17 meters in height. The grape leaves are mild lemony, green, and tender with a refreshing flavor. Grape leaves are a staple in the Mediterranean region and are rich in vitamins and minerals. They are found in bottles or canned. 
Red grape leaves help improve conditions associated with poor blood circulation such as varicose veins and related symptoms. It is also used to treat symptoms of diarrhea, chronic fatigue syndrome, bleeding, diarrhea, ulcers, etc.
- Health benefits of grape leaves
- less inflammation
Grape leaves have anti-inflammatory properties. Grape leaves can be beneficial for people with inflammatory problems such as tonsillitis, arthritis, and chronic gastritis. It contains omega-3 fatty acids as well as antioxidants responsible for the inflammatory process. Reduces inflammation and treats chronic diseases.
- control glucose levels
Grape leaves have a low glycemic index. This makes it an ideal diet for diabetics to control their blood glucose levels. It also contains a high percentage of dietary fiber that lowers blood sugar levels.
- digestion
Grape leaves are high in dietary fiber that helps in the digestion and absorption of nutrients.
- prevent constipation
Grape leaves contain dietary fiber that helps prevent constipation. Fiber aids in the digestion of food so that waste products can be easily eliminated from the body.
- Protection of the intestinal mucosa
Grape leaves contain minerals such as zinc that help repair and protect the intestinal mucosa. It helps the intestines to recover quickly from mucosal damage such as during diarrhea.
- Anemia prevention
Grape leaves are rich in iron, a mineral known for its ability to prevent anemia. It plays an important role in the formation of hemoglobin in red blood cells. It is also fortified with Vitamin C which aids in iron absorption to prevent anemia.
- Immunity booster
Grape leaves are rich in vitamin C which is known to boost the immune system. Stimulates antibodies in alert mode to fight bacteria and viruses in the body.
- Fight the effects of free radicals
The availability of Vitamin C helps fight free radicals in the body. It acts as an antioxidant that protects the body from various diseases.
- Cancer prevention
Grape leaves inhibit the transformation of cancer cells and prevent tumor growth. It works through its mechanism to combat free radicals.