A glass of purple grape juice is more fruitful than you might have imagined.
According to preliminary research by a University of Scranton professor, the fruit of the grapevine appears to bear powerful antioxidant qualities that may improve the body's healthy cardiovascular function.
The study, published in the February 2001 issue of Journal of Medicinal Food, used novel and extremely accurate methodology to research the antioxidant qualities of grape juice.
Antioxidants have been shown to prevent the oxidation of cholesterol, especially the bad cholesterol, low-density lipoprotein (LDL).
"The take-away message from our study is that people who are looking to promote the body's healthy cardiovascular function through increased antioxidant consumption might prefer a glass of purple grape juice in the morning," .
said Dr. Vinson.
"In our research, which involved two different test tube models, we saw dramatically superior antioxidant performance by grape juice.
We added grape juice to either human plasma or human LDL and then oxidized it.
Grape juice was very effective, but orange juice had no antioxidant effect."
Subjects consuming purple grape juice showed an increase in lag time of 27 percent.
Subjects drinking orange juice showed no change in lag time.
According to Dr. Vinson, the study's conclusions build upon and support previous research, including a 1996 USDA study that showed that the total antioxidant capacity of purple grape juice is more than three times that of orange, grapefruit, tomato or apple juice.
"People drink fruit juice for many reasons," concluded Dr. Vinson.
"Orange juice, for example, is an excellent source of Vitamin C, folate and potassium -- nutrients many people may consume in sufficient quantity in their diets otherwise.
But for people looking for dietary approaches to increase consumption of natural antioxidants that may help reduce the risk of heart disease, purple grape juice appears unique in its potential ability to provide a beneficial effect to a variety of cardiovascular functions."
Funding for the study was provided by The Florida Citrus Commission and The University of Scranton.
Juice was provided by Welch Foods, Inc.PRNewswire