Unveiling the deep, dark mystery.

Concord and Niagara grapes, just like those grown by Welch’s family-farmer-owners, provide a mix of plant nutrients (including polyphenols) that act as antioxidants. In general, vibrantly colored blue and purple fruits, like the Concord grape, tend to have more natural antioxidant power1 than their lighter-skinned counterparts, as measured by ORAC.2 This is because they have antioxidants and plant nutrients not found in many other colors of fruits and vegetables.3 But what does this mean? Why is this important?

Antioxidants seem to be everywhere these days… from skin creams to red wine to chocolate bars.  And research suggests that there may be reason for all the attention. These sought-after bioactive compounds are naturally found in certain foods and help neutralize unstable molecules – also known as free radicals.

Free radicals are a normal part of everyday life, and your body is dealing with them on a regular basis. In small numbers, free radicals are a not a problem. However, certain lifestyle and environmental factors, such as exercise, pollution and UV rays, can result in the formation of excess free radicals. Over time, an abundance of unchecked free radicals has the potential to impact overall health.

Luckily, science suggests that antioxidants can help reduce free radical activity and support health. Vitamins C, E and A (as beta-carotene), and the mineral selenium, as well as certain plant nutrients (such as polyphenols) all function as antioxidants. Polyphenols are found naturally in colorful fruits, vegetables and in plant-derived drinks like tea, red wine, and grape juice made with Concord grapes.

Welch's 100% Grape Juice made with Concord grapes can be an easy, delicious way to add antioxidants vitamin C and polyphenols to your daily diet.

 

References

  1. Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE and Prior RL. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem. 2004. 52(12):4026-4037.
  2. U.S. Department of Agriculture, Agricultural Research Service. 2010. Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2. Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/nutrientdata/orac. Last Updated: May 4, 2010 (Accessed July 20, 2010).
  3. U.S. Department of Agriculture - Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods Release 2.1. 2007. http://www.ars.usda.gov/Services/docs.htm?docid=6231. Last Updated: Aug. 14, 2010. (Accessed: Sept. 9, 2010).

 

nutrition glossary

  • ORAC

    • ORAC (Oxygen Radical Absorbance Capacity) measures the antioxidant activity or power of certain foods and beverages and is considered by many scientists to be the preferred method for measuring antioxidant power.1 A higher ORAC score equals more antioxidant power and often means more plant nutrients (e.g. polyphenols).2 With that said, it’s important to note that ORAC measures antioxidant power in a laboratory and does not test antioxidant activity or health effects within the body. For more information on the benefits of grape polyphenols, please visit www.grapescience.com.

  • Plant Nutrients

    • Plant nutrients are compounds found within fruits (e.g. Concord and Niagara grapes), vegetables, grains, legumes, nuts, and teas that are being actively investigated by the scientific community for their potential health-supporting effects.

  • Polyphenols

    • Polyphenols are a sub-group of plant nutrients. They are found in foods like onions, tea, red wine, grapes, and certain nuts. Polyphenols naturally protect plants against pathogens, parasites and predators, and often contribute to the flavor and color of fruits, vegetables, and their juices. More research needs to be done to understand polyphenols’ impact on our health.

References:

  1. U.S. Department of Agriculture, Agricultural Research Service. 2010. Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2. Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/nutrientdata/orac. Last Updated: May 4, 2010 (Accessed July 20, 2010).
  2. Seeram. N. P., Aviram, M., Zhang, Y., Henning, S. M., Feng, L., Dreher, M., and Heber, D. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States. J. Agric. Food Chem., 2008, 56:1415-1422.

 

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