The human-vine relationship is lost in the depth of time. For his nutrition man used grapes since the time of brass. Around the 15th century BC, the cultivation of the vine began to spread consisting of one of the foundations of the economy of the land, as coins with the representation of grapes testify.
Grape a fruit with high nutritional value
It is an extremely nutritious fruit with a composition full of minerals and vitamins. In specific, the grape is rich in vitamin A, vitamin C, as well as in B complex vitamins, while in minerals contains calcium (Ca), phosphorus (P), potassium (K) and iron (Fe). It is a good source of carbohydrates because of natural sugars it contains, thus constituting it a good source of energy for the body.
Vitamin A aids good vision, while anthocyanine (pigments mainly found in red grapes) strengthen the eye’s vessels and slow down the aging of vision and the development of retinal diseases.
In addition to their protective effect on vision, anthocyanine along with polyphenols, due to their high antioxidant properties, prevent the creation and action of free radicals, strengthening the walls of the vessels and reducing inflammation, exerting both anti-ageing and cardioprotective properties Flavonoids, which also abound in red grapes, protect the heart, vessels and lungs and stimulate the skin.
At the same time, the grape is a good source of fiber, which contributes to the good function of the bowel, thus constituting it a medicine against indigestion, constipation, colitis, and hemorrhoids. Because of its vitamin C concentration, it strengthens the immunizing system, can be used in cases of recovery and acute fever, while it also enhances the absorption of the iron, so as to be used in anemia cases.
Moreover, thanks to the polyphenols contained in the grapes, triglycerides in pre- and post-menopausal women can be reduced.
Nature cared for the grape to be a combination of taste and health attributes.
In any case, it is a nutritional challenge that deserves the trouble to be put in a prominent position in our nutrition…
