Herbs (Global Traditional) · Traditional Chinese Medicine
Kyoho Grapes (Vitis vinifera) (Vitis vinifera)
Moderate Evidencebotanical
Hermetica Superfood Encyclopedia
Kyoho grapes contain high concentrations of anthocyanins, particularly malvidin-3-O-glucoside, which provide antioxidant activity. These compounds may help combat oxidative stress through free radical scavenging and anti-inflammatory pathways.
Kyoho grapes are a hybrid cultivar of Vitis vinifera developed in Japan in the 1940s through crossbreeding of Vitis labrusca and Vitis vinifera varieties, prized for their large size, deep purple-black skin, and high sugar content. The bioactive compounds are primarily extracted from fruits, skins, seeds, and pulps via solvent extraction or pressing methods to create phenolic-rich concentrates.
No human clinical trials, RCTs, or meta-analyses specific to Kyoho grapes were identified in the available research. The evidence is limited to compositional analyses showing polyphenol content and in vitro studies on general Vitis vinifera extracts, with no Kyoho-specific human data or PubMed PMIDs available.
No clinically studied dosage ranges for Kyoho grapes or their extracts have been established due to absence of human trials. Compositional data shows typical polyphenol levels but no therapeutic dosing guidelines exist. Consult a healthcare provider before starting any new supplement.
Kyoho grapes (Vitis vinifera × V. labrusca hybrid) are a large-berried, dark-purple table grape cultivar originating in Japan. Per 100 g of fresh edible portion (approximate values): **Macronutrients:** Energy ~67–72 kcal; carbohydrates 16–18 g (primarily glucose and fructose, with smaller amounts of sucrose); dietary fiber 0.8–1.0 g; protein 0.6–0.7 g; fat 0.3–0.4 g. **Vitamins & Minerals:** Vitamin C 3–5 mg; vitamin K ~14 µg; potassium 170–200 mg; calcium 10–15 mg; magnesium 5–7 mg; phosphorus 18–22 mg; iron 0.3–0.5 mg; trace amounts of B-vitamins (thiamin, riboflavin, B6). **Bioactive compounds (skin + seed fractions, per g dry weight unless noted):** Anthocyanins — dominated by malvidin-3-O-glucoside (~0.01233 mg/g fresh weight), with peonidin-3-O-glucoside, cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, and petunidin-3-O-glucoside present in lower concentrations; total anthocyanins in skin ~1.5–4.5 mg/g dry skin weight depending on ripeness and growing conditions. Flavonols — quercetin-3-O-glucoside and free quercetin (~0.08753 mg/g fresh weight); kaempferol and myricetin glycosides in trace amounts. Flavan-3-ols & proanthocyanidins — catechin, epicatechin, epicatechin-3-O-gallate predominantly concentrated in seeds; procyanidins B1 and B2; total proanthocyanidin content in seeds ~40–80 mg/g dry seed weight. Hydroxycinnamic acids — caftaric acid (caffeoyl-tartaric acid), coutaric acid (coumaroyl-tartaric acid), and chlorogenic acid present in pulp and skin at ~0.02–0.10 mg/g fresh weight. Stilbenes — trans-resveratrol detected in skin at ~0.5–2.5 µg/g fresh weight; resveratrol-3-O-glucoside (piceid) also present. Organic acids — tartaric acid (~3–6 mg/g) and malic acid (~1–3 mg/g) in pulp. **Bioavailability notes:** Anthocyanin bioavailability is generally low (estimated <2% absorption in humans), though gut microbial metabolites (e.g., protocatechuic acid, gallic acid) may extend biological activity. Quercetin glycosides have moderately better absorption (~5–10%) than the aglycone form. Proanthocyanidins (especially oligomers >3 units) are poorly absorbed intact but undergo colonic fermentation yielding phenylvalkeric acid and phenylpropionic acid metabolites. Trans-resveratrol undergoes extensive first-pass glucuronidation and sulfation, resulting in low free-form plasma levels; co-consumption with grape matrix components (fiber, fat) may modestly enhance absorption. The high sugar content of Kyoho flesh facilitates rapid energy availability but also contributes to glycemic load (~8–10 per 120 g serving). Seed and skin fractions contain the majority of polyphenolic bioactives; consumption of whole fruit (with skin) substantially increases polyphenol intake versus peeled flesh alone.
Kyoho grapes' primary bioactive compounds include anthocyanins like malvidin-3-O-glucoside and flavan-3-ols that neutralize reactive oxygen species through electron donation. These polyphenols may modulate antioxidant enzyme systems including superoxide dismutase and catalase. The procyanidins present may also influence inflammatory pathways by inhibiting NF-κB activation.
Current evidence for Kyoho grapes is limited to compositional analysis showing malvidin-3-O-glucoside content at 0.01233 mg/g fresh weight. No specific human clinical trials have been conducted on Kyoho grape extracts or supplements. The proposed benefits are extrapolated from general grape polyphenol research, which has shown antioxidant effects in various studies. More targeted research on Kyoho grape-specific compounds is needed to establish clinical efficacy.
Kyoho grapes are generally recognized as safe when consumed as food, with no known serious adverse effects reported. Individuals with grape allergies should avoid Kyoho grape products due to potential cross-reactivity. High intake of grape polyphenols may theoretically interact with anticoagulant medications due to potential effects on platelet aggregation. Pregnant and breastfeeding women should limit intake to normal dietary amounts due to insufficient safety data on concentrated extracts.
