The grape

The consumption of grapes prevents the development of cardiovascular diseases and slows aging.

Fruit of the vine, climbing plant belonging to the family of Vitáceas and the genus Vitis vinifera, the grapes grow in clusters of between 40 and 60 berries on average. Of spherical or oval shape and of small or medium size, it can occur in two main types: white (green or amber) and black (red, purple or black-blue). Its flavor is sweet and sour.

The origin of the vine goes back to Prehistory. It is believed that it was cultivated for the first time in Asia, around 5000 BC. Protected from the glacial winds, the plant survived in temperate forests, which were adapted to give rise to new varieties. During Antiquity, Egyptians, Greeks and Romans began to expand their culture in the Mediterranean basin. Today, Italy, France, Spain, the United States, Mexico and Chile are the main producers.

Its nutritional composition is variable. In general, the fruit contains vitamin B6, folic acid, minerals and sugars (mainly fructose and glucose), which give it a high caloric and energetic value. White grapes have a higher concentration of sugars, calcium and magnesium, and black grapes are richer in potassium.

The grapes contain flavonoids, tannins and anthocyanins, substances with antioxidant properties that, among other benefits, prevent the development of cancer and cardiovascular and degenerative diseases. Within the flavonoids, resveratrol (present in greater quantity in blacks) is the most recognized: it prevents arteriosclerosis, improves blood flow and inhibits the formation of clots.

Because of its fiber content and other substances that favor intestinal motility, when eaten with skin and seeds, they act as a mild laxative.

Source: +Salud, year VII, nº38.