Reference Number: 251
The dietary consumption of grape and its products is associated with a lower incidence of degenerative diseases such as cardiovascular disease and certain types of cancers. Most recent interest has focused on the bioactive phenolic compounds in grape. Anthocyanins, flavanols, flavonols and resveratrol are the most important grape polyphenols because they possess many biological activities, such as antioxidant, cardioprotective, anticancer, anti-inflammation, antiaging and antimicrobial properties. This review summarizes current knowledge on the bioactivities of grape phenolics. The extraction, isolation and identification methods of polyphenols from grape as well as their bioavailability and potential toxicity also are included.
What does this mean for bakers?
Grapes and grape products have been associated with lower risk from age-related diseases such as heart disease. This gives bakers good reason to enjoy a few grapes with a slice of home baked bread and a hunk of cheese, or even a glass of red wine with a slice of sourdough cake.