Nutrition Research Reviews

Research Article

Grape products and cardiovascular disease risk factors

Jara Pérez-Jiméneza1 c1 and Fulgencio Saura-Calixtoa2

a1 Departamento de Nutrición y Bromatología I, Facultad de Farmacia, Universidad Complutense de Madrid, Ciudad Universitaria, 28040 Madrid, Spain

a2 Departamento de Metabolismo y Nutrición, IF-ICTAN, Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain


Many in vivo trials have evaluated the effects of grape products on different CVD risk factors. Most published studies have dealt with some specific aspects of mechanisms of grape flavonoid action or have focused only on one product, such as wine. The aim of the present paper is to review trials dealing with grape products and CVD published during the last 13 years (seventy-five trials). Polyphenols, alcohol and dietary fibre are the main constituents of the tested products. In animal and human studies, grape products have been shown to produce hypotensive, hypolipidaemic and anti-atherosclerotic effects, and also to improve antioxidant status as measured in terms of plasma antioxidant capacity, oxidation biomarkers, antioxidant compounds or antioxidant enzymes. Differences in the design of the studies and in the composition of the tested products (not always provided) could explain the different results of these studies.


c1 Corresponding author: Dr Jara Pérez-Jiménez, fax +34 915493627, email


Abbreviations: l-NAME, N-nitro-l-arginine-methyl ester; MDA, malondialdehyde; SBP, systolic blood pressure