Muscadines show promise for cancer prevention

By Tom Lollis

Xiuping JiangMuscadines have potential as a medicinal plant that could be useful in the prevention of gastric cancer, according to research by Clemson food scientist Xiuping Jiang.

She conducted a year-long study funded by the S.C. Research Authority through the S.C. Nutrition Research Consortium. The study examined the effect of muscadine skins and seeds on the pathogen Helicobacter pylori, which causes ulcers that can lead to gastric cancer.

“Some epidemiological studies show a relationship between the pathogen infection and consumption of wine,” Jiang said. Her study showed that muscadine skin extract has stronger antimicrobial properties than extracts from muscadine seeds or skins from regular wine grapes.

The muscadine skins, which were freeze-dried, helped retard the growth of the pathogen and reduced its ability to attach to gastric cells. Her advice: Eat more muscadines, including the skins.




For information: Xiuping Jiang, 864-656-6932, xiuping@clemson.edu