California Table Grape Commission Discusses New Study Linking Grapes to Health Benefits


Wed. June 24th, 2020
- by Chandler James     

FRESNO, CA - The consumer consensus: Grapes of all colors—red, green, and black—are great to enjoy no matter the occasion. Not only are they delicious to eat, but they’re also a natural source of beneficial compounds. The California Table Grape Commission is spreading the word so everybody knows that grapes are a natural source of flavonols, which is associated with decreasing the risk of developing Alzheimer's—a key point that retailers can communicate to the consumer when driving the category in the produce department.

Kathleen Nave, President, California Table Grape Commission“The new findings linking higher intake of flavonols to a reduced risk of Alzheimer dementia is very exciting and supports the previous positive findings of the beneficial impact grape consumption can have on brain health,” said Kathleen Nave, President. “Importantly, research indicates that just 2 1/4 cups of grapes a day is all it takes to make a positive difference. With more clinical research in this critically important area of human health underway, we look forward to having more positive news to share.”

According to a press release, a new study published in the scientific journal Neurology found that a higher intake of plant compounds known as flavonols is associated with a 48 percent decreased risk of developing Alzheimer dementia. As plenty of consumers make many of their decisions based on flavor, quality, and health, retailers can truly draw on these factors to generate continued consumption.

The California Table Grape Commission is spreading the good word so everybody knows that grapes are a natural source of flavonols, which is associated with decreasing the risk of developing Alzheimer's

Flavonols are a type of bioactive compound found in grapes, as well as other fruits and vegetables, and are known for promoting beneficial antioxidant and anti-inflammatory activities. Grapes are a natural source of flavonols, including kaempferol, myricetin, quercetin, and isorhamnetin. In this study, the benefit observed was most strongly associated with kaempferol, myricetin, and isorhamnetin; quercetin was not associated with Alzheimer dementia, although it has been linked to numerous other health benefits.

Other research has linked the consumption of grapes to brain health. In a clinical study conducted at UCLA, researchers found that eating grapes helped protect against metabolic decline in Alzheimer-related areas of the brain.

Fresh produce—and ANUK—will continue to nourish the body and brain, so keep checking back for more.

California Table Grape Commission

 
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