Fresh grapes should be considered a superfood, says a new study published in the Journal of Agriculture and Food Chemistry, because of the multiple health benefits.
Despite the buzz and ambiguity associated with the term, John Pezzuto, lead author and dean of the College of Pharmacy and Health Sciences at Western New England University, says scientific data shows that “grapes have earned what should be a prominent position in the superfood family,” along with blueberries and strawberries.
Grapes are nutrient-packed, the study explains. Among the more than 1,600 compounds found in the fruit, there are polyphenols like flavonoids, anthocyanidins, and catechins, as well as phenolic acids, and resveratrol, all rich with anti-oxidant and anti-inflammatory properties. But even if these molecules are great add-ons to our diets by themselves, Pezzuto explains that the real health benefits of grapes don’t come from any single component, but from their collective interaction.
More than 60 peer-reviewed studies have examined the health effects of grape consumption, confirming their role in modulating cholesterol levels and supporting cardiovascular health by promoting blood vessel relaxation and healthy circulation.
Clinical trials have also associated grape consumption with brain health, skin protection against UV radiation, gut health through microbiome modulation, and eye health via increased macular pigment density. Additionally, eating grapes has been shown to influence gene expression.
“Dr. Pezzuto shows that based on the science, grapes are indeed a superfood, and should be recognized as such,” said Ian LeMay, president of the California Table Grape Commission. “And we are hopeful that using this nomenclature in association with grapes becomes common practice.”