A new small study shows people with heart disease may be able to slow down its progression by drinking purple grape juice. Several studies have linked consumption of grape juice and
wine to a reduction in heart disease risk. Now, researchers at the University of Wisconsin Medical School in Madison have found that purple grape juice slowed the oxidation process of low-density lipoprotein cholesterol, or LDL cholesterol, known as the "bad" cholesterol that clogs arteries. Blood samples were taken from 14 people with heart disease. After two weeks in which people drank 12 to 14 ounces of grape juice a day, researchers found delayed LDL oxidation. Purple grape juice is being studied because it has more flavonoid compounds than white grape juice. Flavonoids are antioxidants that protect cells from becoming
damaged. Lead researcher Dr. John Folts says people may not get the same benefits from eating raisins or grapes as they do from drinking grape juice because the juice is processed with
the seeds, which contain about one-third of the healthy properties. Many grapes sold in grocery stores today are seedless. The study was partially funded by Welch Foods, Inc., in Concord, Mass., which manufactures grape juice. The study was presented this week at the American College of Cardiology's annual meeting in New Orleans.