For more than 250 years, Southerners have enjoyed the flavor
of wild and domesticated
muscadine grapes. Now, new research on muscadines is finding
that
they are one of nature’s
most healthful foods.

In the early 1990s, Betty Ector began analyzing muscadine
grapes at Mississippi State
University. She found they were richer in fiber, zinc,
manganese,
iron and calcium than
most other fruits.

May Fight Heart
Disease

In later research, Ector found that they are one of the
world’s richest sources of
ellagic acid (thought to help prevent cancer) and the phenolic
compound, resveratrol.

High levels of resveratrol are found in both fresh muscadines
and processed-muscadine
products. It is thought to be an important part of the
“French paradox,” in
which French people with rich diets who drink red wine have much
less heart disease than
expected.

May Fight Cancer,
Too

A new study by Minnie Holmes-McNary, at the University of
North Carolina’s medical
school in Chapel Hill, has determined that resveratrol is also a
potent anticancer
compound.

The substance switches off a protective mechanism in cells
and, as a result, makes
invading cancer cells vulnerable to the body’s natural
defenses.

The study, funded in part by the National Institute of
Health,
also found that
muscadine wines can contain up to seven times more resveratrol
than regular wines.

Fresh Muscadines
Available

Fresh muscadines are available from Aug. 1 to mid-October,
depending on the location in
the state. Since the University of Georgia grape breeders
developed large-fruited types
such as “Fry” and “Summit,” muscadines have
become available in
grocery stores and many farm markets. Nearly all Southeastern
wineries also produce
muscadine wine.

If you haven’t tried muscadine grapes, buy a package and see
if you like them. Their
rich flavor and chewy skins are an old Southern favorite with
outstanding health benefits.