Is Eating Raisins Healthy?

Abstract

Raisins are dried grapes consumed worldwide that contain beneficial components for human health. They are rich in fiber and phytochemicals such as phenolic compounds. Despite a 60% sugar content, several studies have reported health-promoting properties for raisins and this review compiles the intervention studies, as well as the cell line and animal model studies carried out to date. It has been demonstrated that raisins possess a low-to-moderate glycemic index, which makes them a healthy snack. They seem to contribute to a better diet quality and may reduce appetite. Their antioxidant capacity has been correlated to the phenolic content and this may be involved in the improvement of cardiovascular health. In addition, raisins maintain a good oral health due to their antibacterial activity, low adherence to teeth and an optimum oral pH. Raisin consumption also seems to be favorable for colon function, although more studies should be done to conclude this benefit. Moreover, gut microbiota could be affected by the prebiotic content of raisins. Cell line and animal model studies show other potential benefits in specific diseases, such as cancer and Alzheimer’s disease. However, deeper research is required and future intervention studies with humans are needed. Overall, incorporating an 80–90 g portion of raisins (half a cup) into the daily diet may be favorable for human health.

Gallic acid improves recognition memory and decreases oxidative‐inflammatory damage in the rat hippocampus with metabolic syndrome

“…The phytochemicals possess a vast range of biologically active natural compounds with valuable pharmaceutical and nutritional properties (Olmo‐Cunillera et al., 2019). Phenolic acid compounds are phytochemicals that are characterized by having at least one hydroxylated benzene ring.…”

Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products

“…Fresh grapes often undergo several drying processes for the production of dried grapes, such as the traditional open sun drying and open-air shade drying or with the aid of proper equipment for the reduction of humidity, such as hot-air, freeze, microwave, and vacuum-impulse drying [49]. Dried grapes account for, among others, mainly raisins, currants, and golden raisins, with the difference lying in the grape variety of origin: The first one refers to dried grapes as a generalized term, currants are produced more often from dried Black Corinth grapes, and the latter are made with the Sultanina white grapes from the Eastern Mediterranean, also known as Thompson Seedless in the rest of the world [50]. Numerous reports on dried grapes addressed mycotoxins and the relevant producer fungi, with most of them referring to OTA [51,52].…”

A Targeted Approach by High Resolution Mass Spectrometry to Reveal New Compounds in Raisins

“…Raisins have been reported as a good source of polyphenols with potential human health benefits and effects against different diseases [1].…”

“…Raisins are dried grapes mostly obtained from cultivars of V. vinifera L. and are extensively consumed worldwide. Although sometimes perceived as unhealthy because of their high sugar content, raisins represent an important source of bioactive compounds, including fiber and polyphenols, which may benefit human health [1].…”