The combination of crunchy texture and dry, sweet, tart flavor has made grapes an ever popular between meal snack as well as a refreshing addition to both fruit and vegetable salads. American varieties are available in September and October while European varieties are available year round.
Grapes are small round or oval berries that feature semi-translucent flesh encased by a smooth skin. Some contain edible seeds while others are seedless. Like blueberries, grapes are covered by a protective, whitish bloom. Grapes that are eaten as is or used in a recipe are called table grapes as opposed to wine grapes (used in viniculture) or raisin grapes (used to make dried fruit).
Grapes contain chemicals called flavnoids and stilbenes that are active ingredients that can stop the growth of cancer in the body. However for the chemicals to show their cancer inhibitory effect the grapes need to be taken whole.*
Grapes contain flavnoids, which are antioxidants by nature and already had proven effect to alleviate cardiac diseases. The researchers have identified about a dozen new and till date unidentified flavnoids in grapes that are said to be actively involved in fighting human DNA topoisomerase II, an enzyme necessary for the spread of cancer in the body. The synergy action of the flavnoids may help reduce the enzyme that is secreted more than 300 times by a malignant cell than a normal cell.
Researchers have learned more about the beneficial effects of moderate consumption of red wine on heart disease , and their recent findings may help explain the so-called French paradox: the fact that the French have relatively low rates of heart disease despite a national diet that features creamy cheese and rich desserts.
Investigators in the UK found that phenolic compounds in grape skins (and therefore present in red wine) inhibit protein tyrosine kinases, a group of enzymes that play a key role in cell regulation. Compounds that inhibit these enzymes also suppress the production of a protein that causes blood vessels to constrict, thus reducing the flow of oxygen to the heart. This protein, called endothelin-1, is thought to be a key contributing agent in the development of heart disease.
These most recent findings add support the results of earlier studies suggesting that a moderate intake of red wine-one to two glasses per day with food-may help lower the risk of heart disease. Earlier studies had focused on the antioxidant properties of the polyphenols in grapes and thus their ability to quench blood vessel-damaging free radicals. This latest study has revealed an additional mechanism by which phenols' in one of the World's Healthiest Foods, grapes, provide heart-protective benefits.
flavonoids
Grapes contain beneficial compounds called flavonoids , which are phytonutrients that give the vibrant purple color to grapes, grape juice and red wine; the stronger the color, the higher the concentration of flavonoids.
These flavonoid compounds include quercitin , as well as a second flavonoid-type compound (falling into the chemical category of stilbenes)called resveratrol . Both compounds appear to decrease the risk of heart disease by:
- Reducing platelet clumping and harmful blood clots
- Protecting LDL cholesterol from the free radical damage that initiates LDL's artery-damaging actions
Grapes and products made from grapes, such as wine and grape juice, may protect the French from their high-fat diets. Diets high in saturated fats like butter and lard, and lifestyle habits like smoking are risk factors for heart disease. Yet, French people with these habits have a lower risk of heart attack than Americans do. One clue that may help explain this "French paradox" is their frequent consumption of grapes and red wines.
Read more: The Amazing Banana, The Amazing Spinach
