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The chromatographic analysis allowed the identification of thirty\u2010two polyphenolic compounds in the extract, predominantly phenolic acids (73%), with a total polyphenol content of 575.58\u2009mg\/kg. The main identified compounds were vanillic acid, azelaic acid, chlorogenic acid, suberic acid, abietic acid, phlorizin, polydatin, and t\u2010resveratrol. SwissADME and ProTox\u20103.0 bioinformatic tools were employed to assess the absorption, distribution, metabolism, and excretion, highlighting that 23.23% of the identified compounds may exert good oral bioavailability in humans and neuroprotective or cognitive\u2010enhancing effects within the central nervous system. A high inhibition rate of 99% for amylase and glucosidase and 82% for lipoxygenase was suggested. The thermodynamic analysis suggested that hydrogen bonding, van der Waals, and hydrophobic forces primarily drove the interactions. The molecular docking results revealed details on the potential mechanisms involved in the inhibition of the metabolic syndrome\u2010associated enzymes exerted by the phenolic compounds from red grape extract. Different phenolic compounds were identified to attach to the active site of the enzymes, interfering with their activity. The anti\u2010diabetic activity might be assigned to vanillic acid and suberic acid, which bind to \u03b1\u2010amylase and \u03b1\u2010glucosidase respectively, whereas suberic acid and resveratrol appeared to be responsible for the direct inhibitory mechanism of lipoxygenase.<\/jats:p>","DOI":"10.1002\/fsn3.71938","type":"journal-article","created":{"date-parts":[[2026,5,25]],"date-time":"2026-05-25T04:30:15Z","timestamp":1779683415000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Red Grape Pomace as a Valuable Source of Biomolecules With Inhibitory Effect on Pro\u2010Inflammatory and Metabolic Syndrome\u2010Associated Enzymes: Eco\u2010Friendly Extraction and Mechanism of Inhibition"],"prefix":"10.1002","volume":"14","author":[{"given":"Nicoleta","family":"Balan","sequence":"first","affiliation":[{"name":"Faculty of Food Science and Engineering Dun\u0103rea de Jos University of Galati  Gala\u021bi 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