Scientists from the University of California found evidence showing that eating grapes can increase gut biome diversity and also lower cholesterol levels in the blood.
Prior research has found that eating certain fruit, such as apples and grapes, can promote healthy blood vessels because they contain polyphenols, which are antioxidants.
Eating such fruits also lowers blood sugar and blood pressure levels.
And in some cases, polyphenol consumption has been shown to reduce inflammation, a contributing factor in heart disease.
In this study, the researchers looked at other possible health benefits of eating grapes. They tested 19 healthy adults to learn more about possible positive health benefits.
Each ate a special diet low in polyphenols and fiber for four weeks. Then, each subject ate the same diet but with the addition of grape powder.
The volunteers ate 46 grams of the powder each day, which is equivalent to two servings of grapes. The researchers collected stool, blood and urine samples from the volunteers during both stages of the experiment.
The team found that after four weeks of eating the grape powder, all of the volunteers saw increases in gut biome diversity.
Prior research has shown that increased gut biome diversity tends to be associated with a strong immune system.
Notably, levels of Akkermansia bacteria, which is known to have a positive impact on blood sugar levels and lipid metabolism, increased.
The researchers also found a decrease in overall cholesterol levels of 6.1 percent and a 5.9 percent drop in LDL.
And they also found some steroid acids in bile dropped by 40.9 percent—prior research has shown they play a role in cholesterol metabolism.
If you care about nutrition, please read studies that common vegetables may reduce kidney damage caused by diabetes, and this stuff in oranges and tangerines may help prevent diabetes, heart disease.
For more information about health, please see recent studies about 7 best foods to reduce anxiety, and results showing diet that could boost your gut health and weight loss.
The research was published in the journal Nutrients.
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