Grapes

The components of grapes and grape products believed to play a significant role in preventing or delaying the onset of diseases including cancer and cardiovascular diseases are the phenolic compounds. These compounds are secondary plant metabolites that contribute in an important manner to the flavour and colour characteristics of grapes, grape juices and wines. The phenolic compounds of grapes include phenolic acids, anthocyanins, flavonols, flavan-3-ols, and  tannins. The flavonoids (C₆-C₃-C₆), which include the anthocyanins, flavonols and flavan-3-ols, are powerful antioxidants, and are found in high concentration in grapes and grape products. These compounds exhibit a
wide range of biochemical and pharmacological effects including antiinflamatory and antiallergic effects.
 
From the foregoing, it is evident that the grapes and grape products are rich in phenolic compounds, particularly flavonoids, which  have demonstrated a wide range of biochemical and pharmacological effects, including anticarcinogenic, antiatherogenic, anti-inflamatory, antimicrobial, and antioxidant activities. The available information suggests that the regular consumption of currently available grape products should have a long-term health benefit. However, for increased concentration of grape phenolics, such as resveratrol, ellagic acid and flavonoids, new food products rich in these phytochemicals need to be developed. The byproducts of wine-making, grape skins, seeds and cluster stems are rich in catechins, proanthocyanidins and/or natural antioxidants, which can then be incorporated  in the variety of foods such as breakfast cereals, bakery products and confectionaries.