2024, Vol. 7, Special Issue 4

author(s)
Sushmabati Devi, Susmita Das, Anis Ahmad Mirza and Gurpreet Singh

abstract
Grapes (Vitis vinifera) are a widely consumed fruit for the table. Consuming grape and its products regularly is linked to a decreased prevalence of degenerative illnesses including cardiovascular disease and certain malignancies. The bioactive phenolic chemicals found in grapes have garnered the most attention recently. The most significant grape polyphenols are anthocyanins, flavanols and resveratrol because they have a wide range of biological affects, including antioxidant, cardio-protective, anticancer, anti-inflammatory, anti-aging, and antibacterial capabilities. Wine, dried fruit (raisins), and fresh table grapes are the three main uses for grapes. The seeds and leaves of the grapevine are used in herbal medicine, while the fruits are utilized as a nutritional supplement. The most important use of grapes is wine production, which consumes 50-75 percent of grapes, followed by fresh fruits, dried fruits, and juice. This review includes several value-added goods, health benefits, and nutritional components of grapes.