RESOLUTION OIV-SECSAN 429-2015

GUIDANCE FOR FUTURE RESEARCH ON THE HEALTH EFFECTS OF GRAPE OR GRAPE JUICE CONSUMPTION

THE GENERAL ASSEMBLY,

In accordance with Article 2 (2) (a) of the Agreement establishing the OIV, which determines the OIV's activities:

"to promote and guide scientific and technical research and experimentation in order to meet the needs expressed by its members, to assess the results, calling on qualified experts as necessary, and where relevant to circulate the results by appropriate means":

Taking into account Article 2 (2) (g) of said Agreement, to help protect the health of consumers and to contribute to food safety;

Taking into consideration the actions provided in the Strategic Plans of the OIV 2012-2014 and 2015-2019;

Taking into account the review document presented during the previous sessions of the OIV group of experts “Consumption, nutrition and health” 

Taking into account the works of the OIV Sub-commission on table grapes, dried grapes and unfermented vitivinicultural products

CONSIDERING scientific studies on the consumption of grapes, raisins and grape juice on human nutrition,

CONSIDERING the specific composition of fresh grapes, raisins, grape juice and the non-fermented products derived from them,

CONSIDERING that fresh grape or grape juice consumption is a source of phenolic compounds including flavonoids and stilbenes such as resveratrol, and other substances of nutritional interest such as glutathione.

DECIDES to recommend, taking into account the results obtained to date, the following axes for future research to be undertaken:

1. Conduct of in vitro and in vivo studies on the effects of grape or grape juice consumption on human health, such as biochemical and physiological activities associated with chronic, degenerative diseases (ie cancer, cardio, neuro metabolic) and other diseases.
2. Development of human intervention studies to evaluate the impact of grape juice consumption on health.
3. Assessment of whether the polyphenols, flavonoids and other grape derived compounds act in synergistic effects on health.
4. Evaluation of the antibacterial activity of grape polyphenols for pathogenic strains.