November 8, 1997

Juicy alternative to oat bran

Persons who have trouble keeping their cholesterol count down are often told to eat more soluble fiber, such as the type found in oat bran. But anyone who has tried to fortify their diet with the bran will soon find that the nutritious additive does little to improve the texture or taste of the foods with which it’s combined.

Muscadine Grapes (Photo: USDA-GARS)

Nutritionist Betty J. Ector of Mississippi State University now recommends a juicy alternative -- muscadine grapes. Not only are their thick skins a richer source of soluble fiber than oat bran is, but they also contain a plentiful supply of resveratrol. This compound appears capable of lowering both cholesterol and cancer risk (Versatile cancer weapon in grapes).

Indeed, some researchers have suggested that wine’s resveratrol may be a prime contributor to the French Paradox: the observation that although the wine-loving French tend to possess high cholesterol levels, they don’t experience the same high rates of heart disease as people with similarly elevated cholesterol in the United States and many other countries.

Says Ector, "We know that high fiber consumption lowers blood pressure, serum triglycerides, and [serum] cholesterol levels." In addition, she points out that soluble fiber has been associated with reducing risks of heart disease, gastrointestinal disease, and colon cancer. It can even benefit diabetics, she says, "by delaying glucose absorption and increasing the sensitivity of skeletal muscles to insulin."

Moreover, even teetotalers can benefit from muscadine’s benefits, notes Ector. "Try some jam or a muffin made from muscadines. They’re an even better source of resveratrol."

A 2-ounce serving of unfiltered muscadine juice, a serving of muscadine jam, one medium muscadine-laced muffin, or serving of a muscadine analog to applesauce sauce each contain about the same amount of resveratrol as 4 ounces of red wine.