These statements have not been evaluated by the Food and Drug Administration.
Any products or substances mentioned here are not intended to diagnose, treat, cure, or prevent any disease.

Muscadine Resources:
“Muscadine Medicine” Book,
Antioxidant Capacity, Grape Production

Muscadine Medicine,” a book by Diane Hartle, Ph.D., Phillip Greenspan, Ph.D., and James Hargrove, Ph.D., was published in 2005.

“… by 2004, there were hundreds of scientific papers in the literature. There is no sign that the research is slowing down.” (Page 7)

This book describes areas it helps:

  • Chapter 4: Heart Disease
  • Chapter 5: Diabetes
  • Chapter 6: Cancer
  • Chapter 7: Inflammation, Arthritis
  • Chapter 8: Gastrointestinal
  • Chapter 9: Longevity

“Powdered [nutraceutical supplements] … yield two benefits:

  1. “First, the shelf life is long relative to fresh fruit.
  2. “Second, phytochemicals in the products are much more concentrated in the medicinal phytochemicals than in the whole fruit.” (Page 5)

Translation: we get more nutrition from supplements than food.

See the most recent research on the antioxidant levels found in muscadine grapes: “Antioxidant Capacity, Phenolic Content, and Profiling of Phenolic Compounds in the Seeds, Skin, and Pulp of Muscadine Grapes,” (PDF) published in Mar. 2010 in The Journal of Agricultural and Food Chemistry, from a study conducted at The University of Florida Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611.

  • “A total of 88 phenolic compounds of diverse structures were tentatively identified in muscadines, which included 17 in the pulp, 28 in the skin, and 43 in the seeds. Seventeen compounds were identified for the first time in muscadine grapes.”
  • “Phenolic compounds have been linked to many positive health benefits, including protective effects against certain diseases such as cancer and cardiovascular diseases. The protective effect of phenolic compounds has been attributed in part to their antioxidant capacity.”

To learn even more about muscadine grapes, see the University of Arkansas, Division of Agriculture, Muscadine Grapes Program, apparently last updated in 2008:

  • “The University of Arkansas Enology and Viticulture Research Program is a multidisciplinary, industry-oriented program that addresses research and extension issues in grape cultivar development, production, handling, harvesting, processing, and utilization. The Program was established to conduct basic and applied research pertinent to both the current and long-term challenges that face the Arkansas, regional and national grape industries.”

For a thorough understanding of the processing of muscadine grape seeds and skins, read “Evaluation Of Drying Technologies For Muscadine Pomace To Produce An Antioxidant Rich Fuctional Food Ingredient,” (PDF) published in May 2009 at The University of Georgia.

UA Grape and Wine Research Program to enhance the profitability from muscadine grape harvesting: “The Muscadine Experience: Adding Value to Enhance Profits,” (PDF) published in Sep. 2004 at The University of Arkansas.

For even more information on muscadine grapes, go to

These statements have not been evaluated by the Food and Drug Administration.
Any products or substances mentioned here are not intended to diagnose, treat, cure, or prevent any disease.

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