The muscadine grape is a nutritional powerhouse. Like many intensely colored fruits, vegetables, and berries, the muscadine grape is a rich source of polyphenols. The skins and seeds of muscadine grapes are particularly rich in the polyphenolic compound resveratrol, which has been studied for its anti-oxidant benefits in numerous diseases, including cancer and heart disease. However, many of the health benefits of the muscadine have been linked to other polyphenolics, including ellagic acid.

Muscadine Nutritional Facts

One serving of grapes is about 1/2 cup, or 16 grapes. That amount of muscadines has:

• 55 calories

• 0.78 grams of protein

• 0.45 g of fat

• 13.37 g of carbohydrate

• 3.37 g of fiber

• They are also about 84 percent water.

They are fat free, cholesterol free, sodium free, an excellent source of manganese, and a good source of fiber.

Muscadine Polyphenols

Polyphenols are highly complex chemicals found in plants that provide multiple health benefits. Years of research have shown that polyphenols from foods support the function of brain, heart, liver, joints, muscle recovery, and other organs. As anti-oxidants, these phytonutrients support the body’s cellular function and recovery from normal metabolism, and reduce oxidative stress and inflammation associated with many disease states. Muscadine grapes contain particularly high concentrations of polyphenols as compared to other grape varieties. The highest concentrations of these healthful phytonutrients are in the skins and seeds of the grapes.

The muscadine’s polyphenols include both resveratrol and ellagic acid, two anti-oxidants that are also found in red wine, pomegranate and berries. Resveratrol is a well-researched anti-oxidant that extended the lifespan of animals, improved the metabolic function of the energy-producing mitochondria, and possesses a number of beneficial activities when consumed. Ellagic acid and gallic acid, plus the polyphenolic tannins from which they are derived during ripening and processing, are potent anti-oxidants that have metabolic, anti-inflammatory and anti-cancer activities.

Muscadines also contain flavonoids such as anthocyanins and quercetin, which give muscadines their purple-red or yellow hue, respectively. Scientific studies, such as cell culture experiments, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess anti-oxidative and anti-microbial activities, improve visual and neurological health, and protect against various non-communicable diseases. Quercetin is a more potent anti-oxidant than vitamin C, vitamin E, or beta carotene.

Top 5 Health Benefits of Muscadine Grapes

Not only are muscadine grapes sweet and easy to digest thanks to their high fiber content, but they also are associated with several key health benefits—and there may even be a correlation between muscadine consumption and longevity. There are many health benefits of muscadine grapes, but here are the top five associated with regularly consuming this nutritious fruit:

1. Improved Skin Health: Muscadine grapes are rich in antioxidants, including polyphenols and resveratrol, which help protect the skin from damage caused by free radicals. These antioxidants can help improve the overall appearance of the skin and reduce the signs of aging. Additionally, muscadine grapes are high in vitamin C, which is essential for collagen production and maintaining skin elasticity.

2. Brain Health: The polyphenols in muscadine grapes have been linked with having a positive effect on brain health. They may be associated with improving cognitive function, memory, and reducing the risk of neurodegenerative diseases such as Alzheimer’s and Parkinson’s.

3. Heart Health: Muscadine grapes are a great source of heart-healthy compounds, including anthocyanins and resveratrol. These compounds help improve cardiovascular health by reducing inflammation and oxidative stress in the body, which can contribute to heart disease. Additionally, muscadine grapes are low in sodium and high in potassium, which may help to lower blood pressure and reduce the risk of stroke.

4. Antioxidants: Muscadine grapes are rich in antioxidants, including polyphenols and resveratrol. These compounds help protect the body against oxidative stress, which is caused by the accumulation of harmful molecules known as free radicals. Oxidative stress can lead to cell damage and increase the risk of chronic diseases such as cancer, heart disease, and neurodegenerative disorders. Antioxidants work by neutralizing free radicals and reducing oxidative stress, which are linked to improving overall health and may prevent chronic diseases.

Additionally, antioxidants support the immune system, reduce inflammation, and likely slow down the aging process. Some of the most commonly found antioxidants include vitamins C and E, beta-carotene, and selenium. These can be found in a variety of foods, including fruits, vegetables, nuts, and whole grains. Incorporating a diet rich in antioxidants can help maintain good health and prevent chronic diseases.

5. Potential Protection from Cancer: The high levels of antioxidants in muscadine grapes may help protect against cancer. Studies have shown that the polyphenols in muscadine grapes may help prevent the growth and spread of cancer cells, and resveratrol has been shown to potentially have anti-tumor effects.

Muscadine grapes are a delicious and nutritious fruit that offer a range of health benefits. They are rich in antioxidants, vitamins, and minerals that can help improve skin, brain, and heart health, reduce the risk of cancer, and support overall well-being. If you’re looking for a healthy snack, consider incorporating muscadine grapes into your diet.

References: NC Muscadine Grape Association, Muscadine Naturals

Here is a short and sweet recipe!

North Carolina Grape Hull Pie

Source: North Carolina Department of Agriculture and Consumer Services.

Ingredients

• 51/2 cups NC muscadine grapes, rinsed
• 1 Tbsp. grated orange rind
• 1 cup sugar
• 1 1/2 Tbsp. lemon juice
• pastry for 2-crust pie
• 1/4 cup flour
• 2 Tbsp. butter or margarine

Directions

1. Separate pulp from skins. Set skins aside.
2. Boil pulp until seed loosen, then press through a sieve to separate pulp from seeds.
3. Cook pulp together with skins until tender. Then add sugar, flour, lemon juice, and orange rind.
4. Mix well. Put in pastry-lined 9-inch pie plate. Top with butter or margarine.
5. Add top pastry. Seal edges and slit top.
6. Bake at 400 degrees about 40 minutes