Grape juice has the ability to raise levels of ‘good’ HDL cholesterol, while as the same time lowering the overall risk of heart disease.
Flavonoids (polyphenols) in grape juice are reported to reduce low density lipoprotein (LDL) oxidation and improve blood circulation.
Grape juice also seems to prevent red blood cells from forming clots that can lead to heart attack.
The quality of grape juice can be described almost entirely by its chemistry. Its color is caused by anthocyanins, the glucosides and condensation products.
Tartaric acid is the predominant acid in grapes and accounts for the tartness of the juice, Tartaric acids is presents as the D0-isomer and malic acid as the L-isomer.
Grape juice is high in potassium and is therefore a good beverage to help lower high blood pressure. It has antibacterial activity and can help reduce tooth decay. It also contains caffeine acid a phytochemical that acts as an antioxidant and helps protect against cancer.
Grape juice
