The article reviews the current knowledge on the bioactivity and health-promoting effects of polyphenolic-rich extracts from grape pomace (GP), a by-product of the wine industry. GP is a valuable source of nutritional and bioactive compounds, including polyphenols, which have been recognized for their technological and health-promoting effects in various food and biological systems. The review highlights the potential of GP in offering new functional foods and contributing to waste management in the wine industry. It discusses the incorporation of GP into food formulations, enhancing physicochemical, sensory, and nutritional qualities, and provides information on intellectual property related to GP's potential applications in the food industry. The article also explores the health benefits of GP, such as anti-cancer, anti-cardiovascular, anti-diabetic, and anti-hyperlipidemic activities. Additionally, it examines the technological and functional advantages of GP in food products, including increased antioxidant activity, antimicrobial properties, prebiotic effects, and improved physicochemical and sensory characteristics. The review concludes by discussing the future perspectives and challenges in the valorization of GP through a circular economy approach.The article reviews the current knowledge on the bioactivity and health-promoting effects of polyphenolic-rich extracts from grape pomace (GP), a by-product of the wine industry. GP is a valuable source of nutritional and bioactive compounds, including polyphenols, which have been recognized for their technological and health-promoting effects in various food and biological systems. The review highlights the potential of GP in offering new functional foods and contributing to waste management in the wine industry. It discusses the incorporation of GP into food formulations, enhancing physicochemical, sensory, and nutritional qualities, and provides information on intellectual property related to GP's potential applications in the food industry. The article also explores the health benefits of GP, such as anti-cancer, anti-cardiovascular, anti-diabetic, and anti-hyperlipidemic activities. Additionally, it examines the technological and functional advantages of GP in food products, including increased antioxidant activity, antimicrobial properties, prebiotic effects, and improved physicochemical and sensory characteristics. The review concludes by discussing the future perspectives and challenges in the valorization of GP through a circular economy approach.