TNF- ELISA kit from R&D Systems using Quant Microplate Reader was used for the determination of anti-inflammatory/immunomodulatory activity. Microsoft Excel was used for the calculation. Anti-inflammatory effectiveness is expressed as a dose response graphs using SigmaPlot version 13.0.

The juice from Muscadine grapes contain readily available, water-soluble polyphenols, with antioxidant and anti-inflammatory properties. Consuming the juice will provide moderate amounts of those polyphenols, including ellagic acid and anthocyanidins. These polyphenolic compounds have beneficial effects on metabolic health.
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Wine produced from Muscadine grapes contains some of the same readily available, water-soluble polyphenols as the juice, with antioxidant and anti-inflammatory properties. The wine also contains modified muscadine-based compounds altered during the fermentation process. Possibly, the wine may also contain some yeast-based compounds, contributed from the fermentation process. An exact chemical comparison of juice to wine has not been published in the literature at this time.

Both red and white muscadine wines had higher antioxidant capacity after storage than juices made from an identical grape press, despite lower concentrations of individual polyphenolic compounds.8 This suggests that the fermentation, even though it breaks down some known polyphenols, will generate other fermentation-based compounds with antioxidant capacity less affected by storage.