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The healing power of raisin

  1. Raisins are dried grapes. They taste nice and sweet; it's healthy candy. That is why it is wise not to give children sweets but raisins. The raisin is also ideal for sweetening salads, muesli, apple pie, biscuits and cakes. You often find them in a nut mix. Currants are also raisins, but come from a different plant, from Corinth, hence the Dutch name �krent�.

Contents:

  1. History raisin Naming raisins and currants Nutritional value of raisin Raisins, good for the bones Resveratrol Anthocyanins Raisins, diabetes and cardiovascular disease Raisins and colon cancer

History raisin

  1. Raisins were dried as early as 2000 BC in ancient Persia and ancient Egypt. In addition to serving as food, raisins were often used for the decoration of the food offering. The ancient Romans were also fond of raisins. The Romans sometimes used it in place of money, and sports prizes were paid in raisins. In ancient Greece, raisins were eaten during offerings to Bacchus, which involved much celebration. The use of the raisin in Greece and Rome has been the beginning of the raisin's popularity in Europe. From the south of Europe the raisin spread to the rest of Europe and Young grapes which are later dried into raisin / Source: Javier martin, Wikimedia Commons (Public domain)

Naming raisins and currants

  1. In Latin, the raisin is called vitus vinifera. That is the scientific name for a grape. The raisin is the only dried fruit to change its name. Other dried fruits keep their names and are preceded by the adjective 'dried', such as dried apricot and dried apple. Currants are slightly smaller raisins. Currants are also dried grapes. The currant is made from the variation Vitis vinifera 'Korinthiaka' or Vitis vinifera 'Apyrena'. The name currant comes from 'Korinthe', a region in Greece where the currant is frequently produced. The word raisin comes from the Old French: resin or Picardic: rosin. This word stems from the classic Latin word racemus, which was once the name for a bunch of grapes. In French, both the raisin and the grape are called "raisin".

Nutritional value of raisin

  1. 100 grams of raisins contain 23% of the Recommended Daily Allowance (RDA) of potassium, 17% of the RDA of copper. One ounce of raisins contains 16% of the RDI of manganese. For iron and phosphorus, there is both 11% of the RDI in 100 grams of raisins. There are also 10 different amino acids in raisins, not in high amounts, but high quality in the form of a diverse range is also very important. Cysteine, histidine, isoleuzine, leucine, lysine, methionine, phenylalanine, threonine, valine and tryptophan. The latter, tryptophan is important for the production of serotonin, our happiness hormone. Tryptophan is the amino acid most commonly found in raisins: 18% of the RDI per ounce. Vitamins are a lot less in raisins; most of it contains vitamins B6 and B2, both about 9% of the RDI per 100 grams.

Raisins, good for the bones

  1. Boron is in good quantities in raisins. This mineral is very important for bone formation. Contrary to popular belief, you need much more minerals than just calcium for bone production; a surplus of calcium, without the proper minerals, can even lead to the extraction of calcium from existing bones, making the bones weaker. If people really want to get firmer bones, they better eat some raisins every day. This is especially recommended for menopausal women who have an increased risk of osteoporosis.

Resveratrol

  1. Just like in grapes there is a small amount of resveratrol in raisins. This substance helps to prevent various types of cancer, has a medicinal effect on cardiovascular diseases and is a substance that prevents Alzheimer's disease. Virus and fungal infections are also counteracted by resveratrol in raisins. In addition, resveratrol relaxes the blood vessels. This allows the blood to flow more freely and there is a lower risk of increased blood pressure.

Anthocyanins

  1. Anthocyanins in raisins provide an antimicrobial effect, an anti-allergic effect, an anti-cancer effect and an anti-inflammatory effect. Anthocyanins are among the strongest antioxidants that can be found in fruits and vegetables. Anthocyanins are polyphenols, a type of nutrients that are very important but for which no RDA percentages have been established.

Raisins, diabetes and cardiovascular disease

  1. In a meta-study from 2013, in which various studies of raisins in relation to diabetics and heart patients were compared, it was measured what the effect of raisins is on people with diabetes and predisposition to heart disease. and vascular diseases. First, it was found that raisins have a lot of fiber. These fibers ensure that sugars are retained longer in the intestines. This leads to fewer peaks and dips in blood sugar levels. Second, the scientists found that eating dried fruit generally lowers blood pressure. When people with high blood pressure eat raisins daily for 12 weeks, the blood pressure goes down. In addition, raisins fill the stomach very well. Eating raisins is said to be one way to prevent weight gain in diabetics. The scientists concluded that eating raisins significantly reduces the risk of diabetes and cardiovascular disease.

Raisins and colon cancer

  1. Raisins improve bile secretion and food transition. That means that the digestion is stimulated. According to scientists, this has direct consequences for the risk of developing colon cancer. Eating 160 grams of raisins daily would greatly reduce this chance. Currants and raisins from Corinth also measured the benefit of these dried grapes for the risk of developing colon cancer. Currants contain many antioxidants in the form of polyphenols. These help prevent inflammation in the cells of the gut that can eventually lead to cancer. There are several ways in which raisin or raisin prevents colon cancer.



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