Packed with polyphenols and backed by science, grapes are being redefined as a true superfood with body-wide, even genetic, health benefits.
A new article appearing in the current issue of the peer-reviewed Journal of Agriculture and Food Chemistry explores the concept of "superfoods" and argues that fresh grapes deserve a prominent position in the superfood family. The author, John M. Pezzuto, Dean of the College of Pharmacy and Health Sciences at Western New England University, presents comprehensive evidence supporting grapes as a superfood.
While "superfood" lacks an official definition, it generally refers to nutrient-rich plant-based foods central to diets like the Mediterranean Diet. Pezzuto highlights that grapes' underappreciated status contrasts with other superfoods like berries, despite their unique composition.
Grapes contain over 1,600 compounds including antioxidants, flavonoids, anthocyanidins, catechins, phenolic acids, and resveratrol. Unlike isolated supplements, the synergistic effect of these compounds in whole grapes creates biological impacts through antioxidant activity and cellular regulation.
Sixty peer-reviewed studies demonstrate grapes' benefits:
- 心血管健康：促进血管舒张、改善血液循环及调节胆固醇水平
- 大脑健康：维持健康脑代谢并改善认知功能
- 皮肤健康：增强抗紫外线能力和修复DNA损伤
- 肠道健康：调节微生物组并提升菌群多样性
- 眼部健康：通过增加黄斑色素密度改善视网膜功能
- 营养基因组学：葡萄摄入可正向调节关键基因表达
Ian LeMay of the California Table Grape Commission stated, "Dr. Pezzuto's research confirms grapes' superfood status. Whether consumed for health benefits or as a tasty snack, California grapes offer significant value to consumers."
Journal Reference:
John M. Pezzuto. Perspective: Are Grapes Worthy of the Moniker Superfood? Journal of Agricultural and Food Chemistry, 2025; DOI: 10.1021/acs.jafc.5c05738
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