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A review on benefits and uses of Vitis vinifera (Grape)

N.S.S.A.Valli Kanagarla, I.J.Kuppast, T.Veerashekar, Chindala Laxman Reddy

Herbs have been used by people for longer than we have been keeping written record. Originally they were found in the wild, by the gatherers and used for a lot of different things. They were used to flavour food, as a source of nutrition, as medicines[1]. Over the years, natural products have contributed to the development of important therapeuticdrugs used currently inmodernmedicine. The study of plants that have been traditionally used should still be seen as a fruitful and logical research strategy, in the search. Vitisviniferais a perennialwoody, climbing tree belongs to family Vitaceae. It is commonly known as grape and draksha. The ripe fruit is laxative and purgative, fattening, diuretic, aphrodisiac, appetizer, and the throat; cures thirst, asthma, “vata” and “vatarakta”, jaundice, strangury, blood disease. The ashes of stemare goodfor pains in joints, swelling of the testicle, and piles. The flowers are expectorant and haematinic, and are useful in bronchitis. In Iran, grape leaves are used in a traditional food and for treatment of diarrhea and bleeding[2]. In this review, several pharmacological and clinicalstudies of the Vitisviniferafruit, commonly known asgrape and its active components are described[3].