GRAPE JUICE RANKS #1 OF ALL JUICES AND BEVERAGES TESTED IN NEW USDA “PROANTHOCYANIDIN” DATABASE
--Potent antioxidants and more?
Proanthocyanidins may be protective of human health --
CONCORD, MA, September 10, 2004—According to a newly published USDA database, purple grape juice made from Concord grapes tested higher in total proanthocyanidins—natural plant compounds that function as antioxidants and may contribute to good health in a variety of ways — than any of the juices or beverages it tested on a per serving basis, including red wine, tea, cranberry juice cocktail and apple juice. The new database is part of a USDA effort to quantify some of the micronutrient properties of the foods Americans consume.
“These plant compounds are of great interest because of their potent antioxidant capacity and possible protective effects on human health. Flavonoids in fruits, vegetables and juices appear to play a significant role in cancer and heart disease health benefits, and proanthocyanidins account for a significant portion of the total flavonoids ingested by Americans,” says Ronald L. Prior, Ph.D., nutritionist, USDA Agricultural Research Service, Arkansas Children’s Nutrition Center. “Up until now, however, it has been difficult to compare the relative concentrations of these micronutrients in common foods. This database is an important step in that direction.”
According to the database, grape juice topped the beverage list by containing 124 mg of proanthocyanidins per 8 oz serving. Compared to grape juice, red wine had 91mg/5 oz serving, cranberry juice cocktail had 55mg/8 oz serving, brewed tea had 32mg/8 oz serving and apple juice had 30mg/8oz serving. Beer and chocolate milk trailed, each with about 7mg/serving (12 and 8 oz servings, respectively).
“This is not surprising,” adds Prior. “In a previous study we published, we measured the antioxidant capacity of several commercial juices and found Concord grape juice to be more than two times higher than orange, apple, grapefruit or tomato juice.”
Another researcher who has studied the cardiovascular health benefits of Concord grape juice, John D. Folts, Ph.D., University of Wisconsin Medical School-Madison, notes, “These findings underscore what we know already about the potential benefits of Concord grape juice. In preliminary studies, it reduced the tendency of blood platelets to aggregate, slowed the oxidation of LDL cholesterol, enhanced the flexibility of the arteries and reduced blood pressure.”
While the authors
recognize the interest in proanthocyanidins because of their potent
antioxidant and potential protective effect, choosing foods high in
these compounds is only one part of a healthy diet.
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Editors’ notes:
Although the grape juice tested was Welch’s Purple 100% Grape Juice made from Concord grapes, it was purchased at retail locations by study investigators.
Drs. Prior and Folts are available for interviews.
The database can be reached via the following link http://www.nal.usda.gov/fnic/foodcomp/Data/PA/PA.html
The study
was also published in the Journal of Nutrition:
Gu, et al, J. Nutr. 134(3), 2004, 613-617.
