Our studies have shown that the antioxidant behavior of raisins remains constant – and in some cases even increases – during baking.
~ It is a very good source of antioxidant polyphenolic components. Polyphenols have an antioxidant effect (they protect LDL cholesterol from oxidation, reduce cholesterol deposited in the tissues, reduce atherosclerotic plaque in the vessels and thus the risk of heart diseases).
~ It has anti-tumor activity – mainly in the colon and stomach by driving cancer cells to programmed cell death (apoptosis).
~ It has an antimicrobial and antibacterial effect as well as a vasodilator effect through the production of intracellular nitric oxide.
~ Contains large amounts of trace elements, specifically magnesium, zinc and potassium (blood pressure regulators).
~ Given that the raisin is eaten with its skin, it has a very high percentage of dietary fiber – in fact, the raisin has higher than the other types of raisin and it is higher than that of most fruits (missing only some leafy vegetables). Dietary fiber acts as a substrate for beneficial bacteria in the large intestine, thus giving the raisin prebiotic properties that help the good functioning of the intestine but also prevent cholesterol biosynthesis.
~ Currants have a very high antioxidant content, higher than sultanas.
~ The sweetness of the raisin is due to its high content of fructose, which has a very low glycemic index (19) compared to glucose (100) and as a result the raisin has a moderate glycemic index (55-63).
~ Raisin sugars are not in the form of crystals, so they can “entrap” other ingredients, antioxidants, flavorings, and protect them. At the same time, the seeds, when present, also contribute to the antioxidant content.
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