Grapes of any color and grade are extremely useful strong antioxidants which are not only in a peel and pulp, but also in stones. The green grade distinguishes only lack of anthocyan which gives a red shade.
If to go into detail of a vinogradolecheniye (ampeloterapiya), then in it the black grade of grapes is most often applied. However when modern scientific medicine passed from an ancient empirical method of a research of properties of grapes to the detailed chemical composition, many interesting facts opened.
Whether there is a dependence of curative force on color?
Substance anthocyan is responsible for color of berries. If concentration of this phenolic connection is high, then the cluster of grapes can be not just dark red, but almost black. Anthocyan has excellent anti-inflammatory and antioxidant properties.
But ancient Romans applied in doctoring not only berries, but also stones, leaves, stalks and a rhizome of grapes. Conceding to dark grades available of valuable anthocyan, green grapes compensate this shortcoming due to other phenolic connection – flavan-3-ol. It influences well vessels too, interfering with their presenilation. Green grapes as well as red, has the valuable resveratrol relating to polyphenols as a part of a thin skin and stones. Thanks to the anticarcinogenic and antimycotic properties it drew to itself(himself) attention of medicine as an alternative in treatment of Alzheimer's disease and prevention of cardiovascular diseases. The oil which is present at stones participates in strengthening of walls of capillaries and interferes with a clotting. Pterostilben – the antioxidant normalizing cholesterol level. Data on amount of the useful substances (more than 150) found in grapes belong by the right and to green grapes.
Advantages of green grapes
And yet the qualities inherent only in green grapes, undoubtedly, are. First, it is more favorable on caloric content if to enter it into a diet diet for weight loss (68 kcal against 74 - in red grades). Green grapes intensify exchange processes much quicker in an organism including insulin exchange. This its main advantage at weight reduction. Fruits of green color have softer gustatory qualities and less aggressively influence stomach walls, helping at locks and disorders of digestion. Only in that case physicians recommend not to eat berries together with stones in order to avoid swelling. Besides influence on heart and vessels, green grapes it is shown at renal diseases. It is capable to strengthen immunity and to increase working capacity. In cookery most often use leaves of green grapes because they more gentle also have a smooth edge. Having collected them during a blossoming season of a grapevine and having frozen, it is possible to enjoy vitamins and in the winter. The only lack of green grapes – a smaller period of storage of berries, than at dark grades.