Grapes

Overview

Grapes provide resveratrol, a polyphenol that activates SIRT1, enhancing NAD+-dependent processes and supporting mitochondrial function. Red and purple grape varieties additionally supply anthocyanins built on Malvidin, Cyanidin, Delphinidin, Peonidin, and Petunidin backbones (green/white grapes contribute little anthocyanin).

Within the BRAIN Diet framework, polyphenols (e.g., resveratrol) activate SIRT1, enhancing NAD⁺-dependent processes, and are found in grapes, blueberries, cranberries, peanuts, and dark chocolate [1][2].

Key Nutritional Highlights

• Polyphenol-rich fruit patterns are associated with cognitive endpoints in flavonoid intervention trials [1]
• Grape polyphenols such as resveratrol are studied for antioxidant and nutraceutical mechanisms [2]
• Grapes provide resveratrol, a polyphenol that activates SIRT1, enhancing NAD+-dependent processes and supporting mitochondrial function. [1]
• Polyphenols (e.g., resveratrol) activate SIRT1, enhancing NAD⁺-dependent processes, and are found in grapes, blueberries, cranberries, peanuts, and dark chocolate. [2]
• Grapes provide resveratrol, a polyphenol that activates SIRT1, enhancing NAD+-dependent processes and supporting mitochondrial function.

Food Context

Synergies

• Part of diverse polyphenol intake
• Pair with other resveratrol sources

Preparation

• Can be consumed fresh or as juice (whole fruit preferred)
• Supports mitochondrial NAD+ pathways

Recipes

no recipes found

Nutrient Tables (per 100 g)

Core nutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Energy	69 kcal	—
Protein	0.7 g	—
Total fat	0.2 g	—
Saturated fat	0.1 g	—
Carbohydrates	18.1 g	—
Sugars	15.5 g	—
Fibre	0.9 g	—

Key vitamins and minerals

Nutrient	Amount per 100 g	% RDA per 100 g
Potassium	191 mg	5.6%

Bioactive compounds

Explicitly identified compounds, including individual fatty acids, with a defensible quantity or an explicit qualitative status. Asterisks (*) identify supplementary sources below. Unquantified or trace constituents are not automatically admitted to the Substances list.

Compound / class	Amount per 100 g	Notes
Cyanidin	Present — quantity not established *	—
Delphinidin	Present — quantity not established *	—
Malvidin	Present — quantity not established *	—
Peonidin	Present — quantity not established *	—
Petunidin	Present — quantity not established *	—

Source notes (supplementary):

• * Cyanidin: USDA Database for the Flavonoid Content of Selected Foods (Release 3.3) lists cyanidin glycosides in Grapes; individual cyanidin mass is not reported in the selected USDA SR Legacy composition record.
• * Delphinidin: USDA flavonoid database / Phenol-Explorer list delphinidin glycosides in Grapes; per-100 g of the isolated anthocyanidin is not in the selected USDA SR Legacy record.
• * Malvidin: USDA flavonoid database lists malvidin glycosides in Grapes; individual malvidin quantity is not in the selected USDA SR Legacy record.
• * Peonidin: USDA flavonoid database lists peonidin glycosides in Grapes; individual peonidin quantity is not in the selected USDA SR Legacy record.
• * Petunidin: USDA flavonoid database lists petunidin glycosides in Grapes; individual petunidin quantity is not in the selected USDA SR Legacy record.

Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).

Data provenance (core / micronutrient panel): USDA FoodData Central, Grapes, red or green (European type, such as Thompson seedless), raw, FDC ID 174683, SR Legacy bulk (April 2018), per 100 g edible portion, last checked 2026-08-15

Substances

Substances admitted through a supported nutrition-table row. Not every table row appears here. Cards are not BRS mappings.

6 substances in this food

Delphinidin

Anthocyanidin parent compound; occurs in foods predominantly as glycosylated anthocyanins.

Malvidin

Anthocyanidin parent compound; occurs in foods predominantly as glycosylated derivatives, notably in red/purple grapes and blueberries.

Peonidin

Anthocyanidin parent compound; occurs in foods predominantly as methylated anthocyanin glycosides, including in cherries, cranberries, and blueberries.

Petunidin

Anthocyanidin parent compound; occurs in foods predominantly as glycosylated anthocyanins, including in blueberries and red/purple grapes.

K⁺

Potassium

Electrolyte for nerve transmission, muscle function, and blood pressure regulation

Cyanidin and Cyanidin-3-Glucoside (C3G)

Anthocyanidin parent compound and its common dietary glycoside, cyanidin-3-glucoside (C3G).

References

[1] Polyphenol-rich fruit patterns are associated with cognitive endpoints in flavonoid intervention trials. Neshatdoust et al. 2016. High-flavonoid intake induces cognitive improvements linked to changes in serum brain-derived neurotrophic factor: Two randomised, controlled trials

[2] Grape polyphenols such as resveratrol are studied for antioxidant and nutraceutical mechanisms. Boots et al. 2008. Health effects of quercetin: From antioxidant to nutraceutical