Grape juice
 

Grapes contain beneficial compounds called flavonoids, which are phytochemicals that give the vibrant purple color to grapes, grape juice and red wine; the stronger the color, the higher the concentration of flavonoids.

These flavonoid compounds as well as a second flavonoid-type compound (falling into the chemical category of stilbenes), Both compounds appear to decrease the risk of heart disease by:

  • Reducing platelet clumping and harmful blood clots
  • Protecting LDL cholesterol from the free radical damage that initiates LDL's artery-damaging actions.

In a study in which blood samples were drawn from 20 healthy volunteers both before and after they drank grape juice, researchers found several beneficial effects from their juice consumption.

First, an increase occurred in levels of nitric oxide, a compound produced in the body that helps reduce the formation of clots in blood vessels. Second, a decrease occured in platelet aggregation, or blood clotting, by red blood cells. Lastly, researchers saw an increase in levels of alpha-tocopherol, an antioxidant compound that is a member of the same family to which vitamin E belongs, and this increase was accompanied by a 50% increase in plasma antioxidant activity.

 


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These findings confirmed the benefits found in an earlier study, where researchers found not only an increase in blood antioxidant activity, but also discovered that grape juice protected LDL cholesterol from oxidation, which turns LDL into an artery-damaging molecule. (Although LDL is often called the "bad" form of cholesterol, it is actually benign and only becomes harmful after it is damaged by free radicals or "oxidized.") Additionally, investigators have found that phenolic compounds in grape skins inhibit protein tyrosine kinases, a group of enzymes that play a key role in cell regulation. Compounds that inhibit these enzymes also suppress the production of a protein that causes blood vessels to constrict, thus reducing the flow of oxygen to the heart. This protein, called endothelin-1, is thought to be a key contributing agent in the development of heart disease.


Vitamin C

Vitamin C, or ascorbic acid, is a white, crystalline, water-soluble substance found in citrus fruits and green vegetables. As an antioxidant, vitamin C scavenges free radicals in the body and protects tissues from oxidative stress. Vitamin C also promotes the absorption of iron, while preventing its oxidation. Vitamin C is a vital cofactor to the formation of collagen, the connective tissue that supports arterial walls, skin, bones, and teeth. More vitamin C is contained in the adrenal glands than any other organ in the body and is required at higher levels during times of stress. Physical stresses on the body such as ingestion of heavy metals. cigarette smoking, infections, extreme temperatures, and chronic use of certain medications such as aspirin also signal the need for increased intake of vitamin C.

Ascorbic acid is one of the important and essential vitamins for human health. It is a water soluble vitamin. Most plants and animals synthesize ascorbic acid for their own requirement. However, apes and humans can not synthesize ascorbic acid due to lack of an enzyme gulonolactone oxidase. Hence, ascorbic acid has to be supplemented mainly through fruits, vegetables and tablets.

 

Stress, smoking, infections and burns deplete the ascorbic acid reserves in the body and demands higher doses of ascorbic acid supplementation. Based on available biochemical, clinical and epidemiological studies, the current RDA for ascorbic acid is suggested to be 100–120 mg/day to achieve cellular saturation and optimum risk reduction of heart diseases, stroke and cancer in healthy individuals. In view of its antioxidant property, ascorbic acid and its derivatives are widely used as preservatives in food industry. Many health benefits have been attributed to ascorbic acid namely antioxidant, anti-atherogenic and anti-carcinogenic activity.