PHYTONUTRIENTS IN GRAPES HELP FIGHT CANCER AND HEART DISEASE

(May 2004) Over the years, grapes have come into their own. Once thought of as offering basically just sugar and water, grapes now are respected for their phytonutrients. They are a good source of resveratrol, the anti-cancer compound first identified in wine. Grapes also supply other polyphenol antioxidants, including quercetin, catechins, and anthocyanins (in red and blue-black grapes). These are in addition to vitamin C, potassium, and fiber.

Grapes’ phytonutrients are thought to relax blood vessels, reduce blood pressure and decrease blood clotting. They may also suppress cancer cells, slow inflammation and have an anti-aging effect on the brain.

Although most of the research has been conducted on grape juice and red wine, the findings suggest that grapes themselves are heart-protective as well. However, their phytonutrients are more concentrated when made into juice.

Because grapes vary greatly in the types and amounts of phytonutrients they contain, it is best to eat a variety and to drink 100% purple grape juice (– which has more phytonutrients than white grape juice).

For more information, please go to “Environmental Nutrition. The Newsletter of Food, Nutrition and Health” May 2004, Volume 27 Number 5 at: www.environmentalnutrition.com.