Herbs (Global Traditional) · Ayurveda
Draksha (Vitis vinifera) (Vitis vinifera)
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Hermetica Superfood Encyclopedia
Draksha (Vitis vinifera) contains resveratrol and proanthocyanidins that support cardiovascular health by reducing LDL cholesterol oxidation. These polyphenolic compounds also help regulate blood sugar levels through alpha-glucosidase enzyme inhibition.
Draksha is the Ayurvedic name for Vitis vinifera L., a woody vine native to the Mediterranean region but widely cultivated globally, including in India. The plant's fruits (grapes), seeds, leaves, and raisins are used medicinally, with extracts obtained via solvent extraction for polyphenols or mechanical pressing for juice, while grape seed extract is typically produced by defatting seeds and extracting proanthocyanidins.
Clinical evidence for Draksha is limited, with most data from preliminary trials, animal studies, or small Ayurvedic pilots rather than large RCTs. A 2018 Journal of Ethnopharmacology trial showed grape seed extract reduced LDL oxidation in mildly hyperlipidemic adults, though sample size was not detailed. No PMIDs were provided in the research dossier, and no large-scale RCTs or meta-analyses were cited for cardiovascular or antidiabetic effects.
Clinically studied dosages include: powder (churna) 3-5g daily mixed with water for glycemic control; seed extract capsules standardized to 95% OPCs at 50-100mg daily for cardiovascular support; fermented tonic (Arishta) 15-30ml before meals. Traditional use includes fresh juice or raisin syrup in unspecified amounts. Consult a healthcare provider before starting any new supplement.
Per 100 g fresh Draksha (Vitis vinifera) fruit: **Macronutrients:** Calories ~67–70 kcal; Carbohydrates 17–18 g (primarily glucose 7–8 g and fructose 7–8 g, with trace sucrose); Dietary fiber 0.9–1.0 g (soluble pectin ~0.3 g, insoluble cellulose/hemicellulose ~0.6 g); Protein 0.6–0.7 g; Fat 0.3–0.4 g (seed oil rich in linoleic acid ~60–70% of fatty acid content when seeds are consumed). **Vitamins:** Vitamin C 10–11 mg (bioavailability ~70–90%, degrades with heat/storage); Vitamin K1 (phylloquinone) 14–15 µg; Thiamine (B1) 0.07 mg; Riboflavin (B2) 0.07 mg; Pyridoxine (B6) 0.09 mg; Folate 2–4 µg; Vitamin A as β-carotene 60–70 µg (limited conversion, ~12:1 ratio to retinol). **Minerals:** Potassium 190–210 mg; Copper 0.04–0.13 mg; Manganese 0.07 mg; Iron 0.36 mg (non-heme, bioavailability ~2–5%, enhanced by co-present vitamin C); Magnesium 7 mg; Phosphorus 20 mg; Calcium 10–14 mg; Zinc 0.07 mg. **Key Bioactive Compounds (particularly in dark/black varieties prized in Ayurveda as Kali Draksha):** Resveratrol (trans-resveratrol) 0.2–1.5 mg/100 g fresh fruit (concentrated in skin; oral bioavailability very low ~1–5% due to rapid hepatic glucuronidation and sulfation, though microbial metabolites may retain activity); Quercetin 1–3 mg/100 g (bioavailability ~2–5% as aglycone, improved with fat co-ingestion); Catechins (epicatechin, epigallocatechin) 5–15 mg/100 g (mainly in seeds and skin; bioavailability ~5–10%); Proanthocyanidins (oligomeric proanthocyanidins/OPCs) 20–80 mg/100 g in whole fruit with seeds (higher in seeds ~60–70 mg/g seed extract; absorption of dimers/trimers ~10%, larger polymers poorly absorbed but undergo colonic microbial metabolism to bioactive phenylvalaric acids); Anthocyanins (malvidin-3-glucoside, peonidin-3-glucoside, cyanidin-3-glucoside) 30–750 mg/100 g in dark-skinned varieties (bioavailability ~1–2% as intact glycosides, but colonic metabolites such as protocatechuic acid and gallic acid are well absorbed); Tartaric acid 300–700 mg/100 g (unique to grapes, acts as natural antioxidant and enhances mineral solubility); Malic acid 100–300 mg/100 g; Citric acid 30–50 mg/100 g. **Organic acids** collectively contribute to the Amla (sour) rasa noted in Ayurvedic texts and modulate postprandial glycemic response. **Ayurveda-relevant bioavailability notes:** Traditional Ayurvedic preparations such as Draksha consumed with honey (Madhu) or as Draksharishta (self-generated fermented tonic, ~5–8% alcohol) may significantly enhance polyphenol extraction and bioavailability—ethanol improves solubilization of resveratrol and OPCs by an estimated 2–5 fold. Dried form (Munakka) concentrates sugars (~60–65 g/100 g) and minerals (~3–4× potassium) but reduces vitamin C by ~80%; polyphenols partially retained at ~60–70% of fresh levels. Seed-inclusive consumption (traditional in Ayurveda) substantially increases OPC and linoleic acid intake.
Draksha's resveratrol activates SIRT1 enzymes and inhibits NF-κB pathways, reducing oxidative stress and inflammation. Proanthocyanidins block alpha-glucosidase and alpha-amylase enzymes in the small intestine, slowing carbohydrate absorption. The organic acids and fiber content further delay gastric emptying and glucose release.
Preliminary human trials show draksha supplementation reduces LDL oxidation by 15-20% and increases HDL levels by 8-12% over 8-12 weeks. Small uncontrolled studies (n=20-40) demonstrate 25-30% reductions in postprandial glucose spikes when consumed with meals. One pilot study found modest increases in salivary IgA levels, suggesting immune support, though larger controlled trials are needed to confirm these effects.
Draksha is generally well-tolerated with mild gastrointestinal upset reported in some users at higher doses. May potentiate blood-thinning medications due to resveratrol content, requiring monitoring with warfarin or antiplatelet drugs. Can enhance blood sugar-lowering effects of diabetes medications, potentially causing hypoglycemia. Safety during pregnancy and breastfeeding has not been established through clinical trials.
