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Is drinking purple grape juice and red wine really good for you?


Grape juice and wine are known for their antioxidant properties. For a better understanding of these benefits, researchers at Albany College of Pharmacy and Health Sciences in the U.S. assessed the antioxidants of different types of wine and grape juice. Their findings revealed that purple grape juice and red wine have high antioxidant levels.

  • In the study published in the journal Free Radicals and Antioxidants, the researchers compared the antioxidant levels of three types of wine: Concord grape, Pinot noir, and Pinot grigio.
  • They also compared the antioxidant levels of three types of grape juice: homemade purple grape juice, Concord grape juice, and white grape juice.
  • They used the cupric reducing antioxidant capacity (CUPRAC) biochemical test for total antioxidant activity and a carbohydrate biochemical test for the study.
  • Results revealed that Pinot noir contained more antioxidants than the Concord grape wine and the Pinot grigio.
  • The purple and Concord grape juices had similar antioxidant content and both had substantially greater antioxidants than the other wines examined.
  • The white grape juice had low antioxidant content.
  • For the carbohydrate levels, all three grape juices had high and similar carbohydrate levels.
  • The Concord grape wine had moderate carbohydrate levels, while the Pinot noir and Pinot grigio wines had extremely low levels.
  • Overall, purple grapes and red wine contain significantly higher antioxidant levels than green grapes or white wine.

Taking both antioxidant and carbohydrates into account, the researchers suggested that drinking purple grape juice and red wine is good for the health.

Read the full text of the study at this link [PDF].

To read more stories on foods rich in antioxidants, visit Food.news today.

Journal Reference:

Callaghan CM, Leggett RE, Levin RM. A COMPARISON OF THE ANTIOXIDANTS AND CARBOHYDRATES IN COMMON WINES AND GRAPE JUICES. Free Radicals and Antioxidants. 2017; 7(1): 86-89. DOI: 10.5530/fra.2017.1.13

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