Polyphenols from foods are widely studied to support the function of brain, heart, liver, joints, muscle recovery, and other organs. As antioxidants, they support the body’s cellular function and recovery from normal metabolism, and reduce oxidative stress and inflammation associated with many disease states.
Muscadine’s polyphenols are unique because they contain both resveratrol and ellagic acid, two antioxidants that are found in red wine, pomegranate and berries. Resveratrol is a well-researched antioxidant that is shown to extend lifespan in animals, act on mitochondria to improve metabolic function, and possess a number of beneficial activities when consumed. Ellagic acid and gallic acid, plus the polyphenolic tannins from which they are derived during ripening and processing, are potent antioxidants that have metabolic, anti-inflammatory and anti-cancer activities.
Muscadine also contains flavonoids such as anthocyanins and quercetin, which lend a purple-red or yellow hue to the fruit, respectively. Catechin flavonoids such as epicatechin, epicatechin gallate, and proanthocyanidin tannins are also found in the fruit, mainly in the seed.