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Sultana or golden raisins are dried forms of grapes with interesting health benefits that always tempt you for buying them.Raisins are dried grapes that are consumed all over the world and contain beneficial elements for human health.
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They are rich in fiber and phytochemicals such as phenolic compounds. Despite being 60% sugar, several studies have reported health-promoting properties of raisins, and this review combines interventional studies as well as cell line and animal model studies conducted to date.
Raisins are shown to have a low to moderate glycemic index, making them a healthy snack. They appear to improve diet quality and may reduce appetite. Its antioxidant capacity has been linked to its phenol content and may be involved in improving cardiovascular health. In addition, raisins maintain good oral health due to their antibacterial activity, less tooth adhesion, and ideal oral ph.
Raisin consumption also appears to be beneficial for colon function, although more studies are needed to conclude this benefit. In addition, the gut microbiota may be influenced by the prebiotic content of raisins.
Cell line studies and animal models show other potential benefits in certain diseases, such as cancer and Alzheimer's disease.
However, deeper research and future interventional studies with humans are needed. In general, adding 80-90 grams of raisins (half a cup) to the daily diet can be beneficial for human health.
Raisins are dried grapes mostly obtained from different species of Vitis vinifera L. They are widely consumed all over the world. The type of raisin depends on the type, color, and size of the grape.
The most common are dark raisins, which are usually obtained from seedless Thompson grapes. Golden raisins are usually produced from the white muscat grape.
Sultana is grown from yellow, seedless grapes and is usually sweeter and milder than other varieties. Zante currants, currants, or Corinthian raisins are produced from black Corinthian grapes and are small in size.
Raisins are sweet because they are made up of about 60% sugar, mostly fructose and glucose, leading to the popular perception that they are unhealthy. However, it is rich in dietary fiber (3.3-4.5 g per 100 g), which contributes to its prebiotic effect, as it is selectively utilized by host microorganisms and confers a health benefit. During raisin production, the drying process converts a portion of the dextrose into fructan, a form of fiber.
While fructans are undetectable in grapes, in raisins, fructans can be as high as 8%. In plants, fructans are synthesized from sucrose by the action of two or more fructosyltransferases.
In addition, raisins are an important source of potassium and other bioactive compounds, including phenolic compounds and tartaric acid, which may benefit human health.
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A growing interest in phytochemicals lies in their biological and physiological activities along with health-promoting properties.
Polyphenols are secondary plant metabolites and are said to have many biological effects. The main polyphenols found in raisins are phenolic acids (caftaric acid, coutaric acid) and flavanols (quercetin, kaempferol glycosides, and rutin). Anthocyanins have also been identified.
Both total and individual phenolic content varied greatly between different raisin cultivars. Other phytochemicals found in raisins are triterpenoids (oleanolic acid, oleanolic aldehyde, betulin, and betulinic acid) and tartaric acid, which work synergistically with fiber to maintain a healthy digestive system.
Despite the presence of these beneficial elements, some authors have described the presence of ochratoxin A (OTA) in raisins. OTA is a mycotoxin produced by Aspergillus ochraceus and other species of Aspergillus, for which it has been attributed carcinogenic, nephrotoxic, teratogenic, immunotoxic, and potentially neurotoxic properties.
Raisins can become contaminated with mushrooms if a wave of wet weather occurs during the drying process. Accordingly, the European Commission has set a maximum limit of 10 μg/kg for OTA in dried grapes.
Although several studies have found mycotoxin levels in raisins below the safe limit, others have reported higher samples. Ostry et al estimated the dietary exposure dose of OTA from raisins for children and adults and found that the risk of acute toxic effects was low.
Although there may be a risk of delayed (especially carcinogenic) toxic effects after very small single doses or repeated doses of OTA, the health-promoting properties of raisins may outweigh this.
Thus, the aim of this review is to synthesize the interventional studies conducted to date on raisins and their beneficial effects on human health.
To do this, the terms “raisins or raisins” and “health benefits” were used for searches in Scopus and PubMed. In addition, cell line and animal model studies were also integrated as a result of the research. Although not considered as prestigious as human studies, they can also reveal knowledge about molecular mechanisms of action and prove hypotheses for humans.
Antioxidant capacity
Antioxidants have great potential to prevent and reduce the formation of these species. Therefore, eating foods rich in antioxidants can help reduce the risk of these diseases.
Several studies have shown a positive correlation between antioxidant capacity and total phenol content in raisins. Specific polyphenols such as catechins, procyanidins, and quercetin have been associated with antioxidant and antimicrobial activities.
Raisins were found to be the solid food among the foods studied, with the highest content of total phenols (mg/kg) (raisins > raisins > dried black plums > dried apricots > red grapes > fresh red peppers > grapes > sweet pepper paste > fresh black plum > Urtica sp.
> cherry > pickled paprika > fresh apricot). Furthermore, a correlation between total phenols and total antioxidant activity has been demonstrated.
The levels of total phenolic compounds varied among raisin varieties, with white raisins having the lowest value and red raisins having the highest value.
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This was according to antioxidant capacity: white raisins had the lowest value, while red raisins had the highest value. A correlation between total phenolic content and antioxidant capacity has been demonstrated again.
When analyzing raisin phenolic groups separately, a correlation was found between total phenolic acids and antioxidant activity, with ferulic acid being the most closely related, followed by trans-caftaric acid and coutaric acid.
In the case of total flavanols, there was also a positive correlation, with myricetin-3-O-glucoside having the closest correlation, followed by rutin, kaempferol-3-O-glucoside, and quercetin-3-O-glucoside.
Although there are many controversies in total plasma antioxidant capacity assays, few reports have examined the antioxidant capacity of raisins in plasma.
science showed that consumption of 144 g of Corinthian raisins by healthy individuals was associated with an increase in serum resistance to oxidation in the postprandial state, which in turn was associated with an increase in phenolic compounds in blood plasma.
However, it cannot be determined whether the increase in antioxidant capacity is a direct effect of phenolic compounds, as other antioxidants may contribute. Peak plasma total phenolic content and serum oxidation resistance are shown one hour after ingestion of raisins.
Cardiovascular health
Cardiovascular diseases (CVD) are a group of cardiovascular disorders and the number one cause of death globally. An unhealthy diet, lack of physical activity, as well as tobacco and alcohol consumption are major risk factors for CVD.
Dietary fiber and other phytochemicals increase the parameters of cardiovascular health by influencing lipoprotein metabolism and inflammatory response.
Due to their antioxidant capacity and anti-inflammatory activity, phytochemicals, especially phenolic compounds, may protect against atherosclerosis.
Hypercholesterolemia
Hypercholesterolemia, a risk factor for cardiovascular disease, has become the most common medical problem worldwide, and poor dietary habits are one of its main causes.
Hypertension
Blood pressure, a risk factor for high blood pressure, appears to decrease after eating 84 grams of raisins per day.
According to the authors, the high amount of dietary fiber and potassium found in raisins may contribute to lowering blood pressure. In addition, polyphenols may play a role in promoting the release of nitric oxide and lowering blood pressure.
Eating raisins lowers total cholesterol, LDL-c, and some inflammatory biomarkers.
However, there is a lack of interventional studies focusing on the effects of raisin consumption on CV health in healthy individuals and individuals with CV risk factors. Further clinical trials are needed to reach a firmer conclusion.
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Diabetes
The glycemic index (GI) describes the blood glucose response after eating a test food containing carbohydrates compared to a reference food containing carbohydrates, usually glucose or white bread.
The insulin index (II) was defined as a direct indicator of the postprandial insulin response to the test meal compared with an equivalent-energy portion of the reference meal (glucose or white bread). Foods are classified as low (70) GI or II. Raisins have a low to moderate GI and II, making them a healthy choice for individuals with diabetes or insulin resistance.
These indices have been analyzed by several authors.
GI values of raisins were low (55) in sedentary and prediabetic subjects, moderate in aerobic-trained individuals (55-69), while II was low for all groups (≤ 55). Raisins had a GI value of 64 in healthy adults and recently a value of 49 was obtained.
Generally, reported GI values range from 49 to 69, and II values from 47 to 54. It appears that fructose, the most abundant sugar in raisins, is responsible for these index values because it has a low glycemic index of 15 ± 4.
In addition to foods with low GI and high fiber content, another important nutrient in the management and prevention of diabetes is a high amount of antioxidants, especially phenolic compounds such as flavonoids.
It is hypothesized that flavonoids maintain cell function by reducing oxidative stress damage and protecting against the development of insulin resistance in type 2 diabetes (T2D).
Anthocyanins have also been studied for their antidiabetic properties, including inhibiting the production of free radicals and lipid peroxidation, lowering blood lipids and hemoglobin A1c (HbA1c), increasing insulin secretion, and improving insulin resistance.
however, more large-scale and long-term clinical trials are needed to draw a firm conclusion about the contribution of anthocyanins in the management and prevention of diabetes.
Impaired fasting blood sugar (IFG), also known as pre-diabetes or metabolic syndrome, occurs when the body's blood sugar levels rise during the fasting period but are not high enough to diagnose diabetes.
does not happen A randomized, crossover study compared blood glucose and insulin responses to three snacks before, during, and after exercise in men with IFG and men with normal fasting blood glucose values.
Snacks consisted of (1) 296 ml of water and a 296 ml glucose tolerance test drink with a glycemic index of 100, (2) 69 g of raisins with a glycemic index of 49, and (3) a 77.4 g chocolate flavor energy bar with g. Index 58.
Results showed that blood glucose concentrations were higher in the IFG group, while there were no significant differences in serum-free fatty acid concentrations.
In addition, serum insulin concentrations took longer to return to baseline in IFG men due to higher blood glucose concentrations. Raisins reduced both blood sugar and postprandial insulin responses during exercise, which is beneficial for people with IFG, as well as for those with normal fasting glucose.
Therefore, eating a low glycemic index snack before exercise appears to be beneficial from an insulin response perspective.
Gut and colon health
The effect of raisin ingestion on intestinal transit time, stool weight, and fecal bile acid ratio were evaluated.
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A total of 16 healthy adults consumed 84, 126, and 168 grams of raisins daily for two weeks. The results showed that the higher the raisin intake, the greater the stool weight, while the transit time was shorter.
In addition, fecal bile acids (a potential indicator of colon cancer risk) were reduced when two servings (84 grams) of raisins per day were consumed.
Therefore, two servings of raisins per day lead to beneficial changes in colon function.
Dental Health
The fact that raisins stick to teeth and are high in sugar has misled people into promoting tooth decay. However, recent reports contradict these traditional views.
Three conditions are believed to promote the development of dental caries: (1) low oral pH, (2) food adherence to teeth, and (3) biofilm or bacterial behavior.
When raisins are eaten alone, they (1) do not lower oral pH below the threshold of 5.5, which favors enamel demineralization, (2) does not remain on the teeth as long, and (3) Actively antioxidants are antibacterial.
Raisins may also benefit oral health because they contain antimicrobial phytochemicals that inhibit the growth of oral bacteria associated with dental disease.
Diet quality
Diet is one of the main factors that contribute to maintaining good health. Although diet quality is a heterogeneous and multidisciplinary term, various indicators have been proposed for its evaluation.
Scientific reports have shown a link between eating patterns during childhood and adolescence and healthy growth and development, as well as the prevention and/or reduction of health problems in adulthood. The Mediterranean diet is an obvious example. Focuses on daily consumption of whole grains, olive oil, fruits, vegetables, legumes, nuts, herbs, and spices.
Thus, knowledge and understanding of food composition and its effects on human health are important for establishing nutritional guidelines and predicting diet quality.
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