The fruit of common grape vine (Vitis vinifera), or simply “grapes”, are eaten fresh, processed for wine or juice, and dried for the production of raisins. Grapes have been consumed and appreciated by people for centuries, as is evidenced by the discovery of 7000-year-old wine vessels in what is now Northern Iran.
Grape juice and seeds are rich in the following bioactive substances: proanthocyanidins, anthocyanidins, phenolic acids, flavonols and stilbenes.
The bioactive substances in the fruit of the true grape vine are believed to help protect human cells from oxidative stress, thus helping to maintain the skin’s normal state and preserving its elasticity and flexibility for a longer time.
Evidence suggests that the antioxidant potential of some of the phenolic compounds in grapes is several times higher than that of vitamins C or E.
