The pint-size fruit packs stroke protection
Make grapes a regular part of your diet, and you may survive a stroke with more brain cells intact. University of Missouri researchers who studied animal strokes that mimicked those in humans found that strokes produced unstable molecules that slowly decimated brain cells over the next few days.
A grape polyphenol called resveratrol absorbed some of the stroke-generated molecules, preventing part of the subsequent brain damage. Like red wine, scarlet grapes are high in resveratrol, which is concentrated in their seeds and skin.
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