Fresh grapes of all colors -- red, green and black – are classically beautiful and a pleasure to eat. But there is more: Grapes contain a natural mix of antioxidants that help support a healthy heart and may offer an array of other health benefits. Additionally, emerging laboratory research on grapes or grape constituents has demonstrated anti-cancer activities and the potential to help maintain brain health.

How do grapes promote heart health?
Studies have shown that grapes may help support a healthy cardiovascular system in the following ways:

by preventing platelet aggregation (which can lead to clot formation)
enhancing arterial flexibility and function
reducing inflammation
inhibiting the oxidation of "bad" LDL cholesterol
lowering blood pressure
Beneficial Antioxidants

Grapes contain an abundance of polyphenols, including flavonoids, and are also one of the main dietary sources of resveratrol. Resveratrol is found in the skins of grapes of all colors and is known for its antioxidant and anti-inflammatory properties. Grape flavonoids are found in all parts of the grape including skin, flesh and seeds. A recent review of documented natural grape compounds totaled 1610, including the presence of the carotenoids lutein and beta-carotene. There are likely still hundreds of compounds yet to be identified.

Antioxidants:

Help protect cells by neutralizing the damaging effects of free radicals present in the environment
Help reduce oxidative stress, a condition associated with the development of many chronic diseases
Green Grapes Have Antioxidants Too

Contrary to popular belief, green (white) grapes also contain antioxidants. A recent study that looked at the total antioxidant capacity (as measured by ORAC) of green grapes and red grapes found significant levels in each: The red grapes had an antioxidant capacity of 2016 while the green grapes had an antioxidant capacity of 1789.

The bottom line is that grapes of all colors contain antioxidants. It's just that red and black grapes also contain anthocyanins, which are a type of phytonutrient responsible for red and blue pigment in fruits and vegetables.

Written by the California Grape Association