Red Grape Phenolics: Where Science Meets Market (All Berries Are Not Created Equal) |
[follow the Wikipedia links] There's a health revolution occurring among common recreational drinks. Have you noticed it?
Pinot noir grapes, courtesy of Wikipedia Popular for centuries, juices and wines from red grapes are being studied intensively for their health-promoting, anti-disease effects.
Concord grapes, courtesy of Wikipedia And what health chemicals from red grapes are the cause of all this interest? As stated here before at the Berry Doctor's Journal: Phenolics (click!) -- thousands of them! Here's a sample list of potential health effects from regularly consuming phenolic-rich red grape juice or wines (e.g., cabernet sauvignon, pinot noir, merlot, shiraz) Click on the health/disease condition highlighted to see an abstract from medical research on the topic
These potential benefits are yet to be clinically proven to result specifically from grape products, whether fresh fruit, raisins, juice or wine. But the early research is convincing and the products are versatile and taste great, so why wait for the science to prove what Mother Nature is already telling us? A consistent message is that grape phenolic antioxidants, including resveratrol (chemically related to pterostilbene) as the one studied most frequently, appear to be responsible for these protective effects against diseases.
By what possible mechanisms are phenolics active in the human body? Summary of effects phenolics may have
Given this range of potential effects, it's easy to speculate about how pigments may be involved beneficially in a variety of disease processes, perhaps inhibiting onset of some disease mechanisms (i.e., the health-promoting antioxidant effect).
What's the message for consumers wanting to take advantage of these benefits from red grapes and other dark berries ? Follow the Color Code when shopping for grape juices, raisins or wines: choose those with the deepest, darkest red-purple colors.... because all berries are not created equal! The richer the pigmentation = the better the phenolic content = the stronger the antioxidant potential
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