A new study that appears in the current issue of the Journal of Nutrition¹ shows that eating fresh grapes may prevent the accumulation of harmful oxidized cholesterol as well as the development of atherosclerotic lesions.

Naturally occurring antioxidants in fresh grapes known as polyphenols are believed to be responsible for this beneficial impact.

In order to ensure the scientific validity of grape health studies, a representative sample of fresh California grapes was collected and freeze-dried into an edible grape powder. The grape powder used in this study contains all of the biologically active compounds found in fresh grapes.

"We found a remarkable reduction in the development of atherosclerosis following consumption of grape powder," said principal investigator Bianca Fuhrman, Senior Scientist at the Lipid Research Laboratory headed by Dr. Michael Aviram at the Rambam Medical Center in Israel.

"Grapes contain an abundance of powerful antioxidants that appear to inhibit an array of critical factors that can cause atherosclerosis."

Atherosclerosis, also known as hardening of the arteries, is the result of cholesterol build-up on the arterial wall, which leads to blockage of the vessels that supply blood to the heart or the brain, resulting in a heart attack or stroke, respectively.

Blood cholesterol is carried throughout the body by two lipoproteins. Low density lipoprotein (LDL), also known as the "bad" cholesterol, deposits cholesterol in arterial walls when it is present in excess. High density lipoprotein (HDL), or the "good" cholesterol, removes the excess cholesterol from the arteries to the liver and out of the body.

Diseases caused by atherosclerosis are the leading cause of illness and death in the U.S.²

Dr. Fuhrman's study showed that grape polyphenols reduced oxidative stress, increased serum antioxidant capacity, reduced cell uptake of oxidized LDL cholesterol and decreased the oxidation of LDL in general.

These processes eventually reduces the accumulation of cholesterol in the cells and prevent foam cell formation, thus inhibiting the development of atherosclerosis.

Information is from the Journal of Nutrition, vol. 135, pp. 722-728, 2005, and the U.S. Department of Health and Human Services, National Institute of Health.

3 to 4 heads red or white Belgium endive, cored and chopped into bite-sized pieces1 cup tender mixed greens, stems removed1 cup halved red and green seedless grapes2 goat cheese rounds¼ cup toasted pine nutsPeppery Tarragon Vinaigrette Dressing2 tablespoons champagne or tarragon vinegar1 tablespoon grated shallot1 teaspoon chopped fresh tarragon1 teaspoon freshly ground black pepper½ teaspoon Dijon mustardteaspoon saltcup virgin olive oil or walnut oilPreheat oven to 400 degrees.For the vinaigrette, mix champagne or vinegar, shallot, tarragon, pepper, mustard and salt. Gradually add oil, adjust seasoning to taste.Slice the goat cheese rounds in half horizontally. Place cut sides down on a baking dish or heatproof skillet. Bake until cheese is warmed through but not melted, about four minutes.Toss the endive, greens, grapes, pine nuts and vinaigrette and portion on four large salad plates. Carefully lift disks of warm cheese and place on top of salads, serve immediately.Makes four servings.

6 pieces of pita bread6 leaves of green leaf lettuce, washed and dried1 pound cold, cooked lamb, thinly sliced1 cup canned garbanzo beans, rinsed1 cup red or green seedless grapes, halved¾ cup crumbled Feta cheesecup diced red onions2 tablespoons chopped fresh mint½ teaspoon oreganoSalt and pepper to tasteTahini Dressing1 teaspoon pressed or chopped garlic2 tablespoons tahini1 cup plain yogurt¼ teaspoon ground cuminPinch of saltDash of Tabasco sauce (optional)Mix together ingredients for tahini dressing and set aside.In a medium bowl, combine garbanzo beans, grapes, feta cheese, onions, mint, oregano, salt and pepper.Place a leaf of lettuce on top of each pita bread, followed by slices of cold lamb and a spoonful of salad mixture. Top with tahini dressing.Makes six servings.

2 cups cake flour or all-purpose flour1 tablespoon baking powder½ teaspoon salt1 teaspoon ground ginger1 teaspoon cinnamon¼ teaspoon allspiceteaspoon ground cloves6 ounces unsalted butter, softened1½ cups granulated sugar2 tablespoons dark molasses4 eggs1 teaspoon vanilla extract or brandy2 cups seedless grapes¾ cup buttermilkBroiled Almond Icing4 tablespoons melted butter¾ cup brown sugar½ cup sliced almonds2 tablespoons cream1 teaspoon brandy (optional)¼ teaspoon saltSift together the flour, baking powder, salt and spices and set aside.With an electric mixer, cream together butter, sugar, vanilla or brandy and molasses until light and fluffy. Scrape the bowl regularly.Add one egg at a time, blending well after each addition. Fold half of the dry ingredients into the batter, followed by half the buttermilk. Repeat and then fold in a cup of whole grapes.Pour batter into the prepared pan. Sprinkle the remaining grapes on top and bake for 30 minutes, or when a toothpick placed in the middle of the cake comes out clean. Let cool slightly before icing.Arrange oven rack so cake will sit about three inches from the broiler element. Preheat broiler.Combine icing ingredients in a small bowl. Spread icing evenly over warm cake. Broil for two to three minutes or until cake is bubbly and brown. Watch to ensure icing will not burn.Makes 12 servings.