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Studies propose that eating resveratrol-rich foods may reduce the risk of cardiovascular disease, lower total cholesterol and lower LDL (bad) cholesterol. The compound’s antioxidant properties may also play a part in slowing the oxidation of LDL cholesterol. Grapes are harvested only when fully ripe so they should always be ready to eat when you buy them. Use color as a guide to the sweetness of the fruit. Green grapes should have a yellow cast or straw color with a touch of amber, when fully ripe, not an opaque grassy green color. Red grapes should be a deep crimson, not a milky or pale red. Blue grapes should be darkly hued, almost black, not pale or tinged with green. Grapes have a long and abundant history. While they've grown wild since prehistoric times, evidence suggests they were cultivated in Asia as early as 5000 BC. The grape also played a role in numerous biblical stories, being referred to as the "fruit of the vine." Grapes were also pictured in hieroglyphics in ancient Egyptian burial tombs. During the ancient Greek and Roman civilizations, grapes were revered for their use in winemaking. They were planted in the Rhine Valley in Germany, a place of notable wine production, in the 2nd century AD. Around this time, over 90 varieties of grapes were already known. As European travelers explored the globe, they brought the grape with them. Grapes were first planted in the United States in the early 17th century at a Spanish mission in New Mexico. From there, they quickly spread to the central valley of California where climate, and absence of grape-preying insects, best supported their production. In the late 19th century, almost all of the vinifera varieties of grapes in France were destroyed by an insect that was unintentionally brought from North America.

Fortunately, agriculturists crossbred some of the vinifera variety with the American labrusca variety and were able to continue the cultivation of grapes in this region, one that is famous for its grapes and wine. Today, as researchers continue to investigate the health-promoting polyphenolic compounds found in grapes, this fruit is gaining even more attention. Currently, Italy, France, Spain, the United States, Mexico and Chile are among the largest commercial producers of grapes. Because resveratrol is water- and fat-soluble, it lends itself to a variety of applications. It’s believed to improve circulation, promote healing and help prevent wrinkles. The antioxidant properties of grapes also have been shown to strengthen blood vessels, boost immunity and inhibit allergies. Researchers suspect that resveratrol is partially responsible for the cholesterol-lowering effects of red wine; however, there are many other phenolic phytochemicals found in wine that are present at much higher levels. These are called flavonoids, and include anthocyanins, catechins, procyanidins and tannins. Most are antioxidants and promote cardiovascular health. Antioxidant compounds in purple grape juice appear to offer similar benefits to those in red wine, without the alcoholic effects. Washing and removing grapes from their stems is about all that is needed to prepare grapes to be used in a particular dish. If grapes are left in their bunch for fruit and cheese platters, rinse them briefly under cool water and drain to refresh them about 30 minutes before serving. Grapes are excellent in cold salads, especially chicken, turkey, or tuna salads.