Grapes may play a key role in fighting against heart disease, cancer, diabetes, inflammation and dental problems, new research has shown.
A new supplement published in the September issue of the Journal of Nutrition shows that the naturally occurring plant chemicals in grapes are thought to be responsible for the beneficial effects noted in a workshop sponsored by the National Grape and Wine Initiative (NGWI).
The supplement highlights key presentations made at a meeting of researchers from academia and government advisors, who came together earlier this year to present research on the links between the consumption of grapes and grape products, diet and health, and disease prevention.
Dr John Pezzuto, dean of the College of Pharmacy at the University of Hawaii Hilo, moderated the workshop. He said: “Within grapes and grape products, there are chemical classes of natural compounds, that are capable of mediating biological responses against a variety of targets. In considering grapes and health, a broader view - that takes into account all of the grape’s chemical components, including their metabolism, biological potential, biodistribution, absorption and processing - is key to developing a comprehensive and coherent explanation of their role in improving and supporting human health.”
NGWI president Jean-Mari Peltier added: “It was fascinating to bring such a diverse group of experts together to consider and discuss the consumption of grapes and grape products, and the potential ability to optimise one’s health. The interest in grapes and health is very strong and there is no doubt that research in this area will continue at full force.”
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