Raisins are dried grapes mostly obtained from different cultivars of Vitis vinifera L. and are extensively consumed worldwide. The type of raisin depends on the grape variety, color and size. The most common are dark raisins, usually obtained from Thompson seedless grapes. Golden raisins, or Muscats, are normally produced from white Muscat grapes. Sultanas originate from seedless yellow grapes and are usually sweeter and softer than other varieties. Zante currants, currants or Corinthian raisins are produced from black Corinth grapes and are smaller in size [1].

Raisins are sweet as they consist of about 60% sugar, predominantly fructose and glucose [2], which gives rise to the common conception that they are unhealthy. However, they are rich in dietary fiber (3.3–4.5 g per 100 g) (Table 1) [2,3], which contributes to their prebiotic effect [4,5], as they are selectively used by host microorganisms and confer a health benefit [6]. During the production of raisins, the dehydration process converts part of the grape sugars into fructan, a form of fiber. While fructans are not detectable in grapes, in raisins, the fructan content can be up to 8% [3]. In plants, fructans are synthesized from sucrose by the action of two or more different fructosyltransferases [7].

 

 

According to the scientific evidence presented in this review, despite their high content of sugar, raisins are a source of beneficial components and a healthy snack. Due to their composition, they contribute to a better diet quality, and their consumption before a meal could be favorable for regulating appetite in normal-weight healthy subjects. Eating raisins may reduce hunger and affect dietary intake by altering hormones influencing satiety, thus diminishing the energy intake of the meal, which in turn could help to maintain a correct body weight. Their antioxidant capacity has been extensively demonstrated and correlated to the phenolic content, and although this may be an indication of their potential to exert beneficial effects on human health, more scientific evidence in intervention studies is required. Due to their phenolic components and high fiber content, raisins may improve cardiovascular health parameters by increasing the plasma antioxidant capacity and lowering total and LDL cholesterol levels, systolic blood pressure and molecules linked to inflammation response. Incorporating raisins to the daily diet seems to lower some CV risk factors, even though these effects were not appreciated in overweight individuals. Moreover, raisins have a low-to-moderate GI, which makes them a healthy choice for diabetics or those with insulin resistance, and their consumption could be linked to a lower risk of T2D. The potential of raisins to preserve a good dental health has also been demonstrated, due to their antibacterial activity, low adherence to teeth and an oral pH not below the threshold that damages enamel. Raisin intake might also be favorable for colon function and their prebiotic content seems to affect gut microbiota. It would be of great interest to perform more studies concerning the impact of raisin intake on gut microbiota and colon function before drawing any clear conclusion. Cell line and animal model studies have shown interesting results, suggesting the investigation of consuming raisins in other diseases, such as cancer and Alzheimer’s disease, but in intervention studies with humans. Although raisins have shown to be a potential beneficial food, deeper and further research is required to state whether eating raisins could be favorable and beneficial for preserving a good health. Overall, with the research done so far, it seems that adding 80–90 g of raisins to the daily diet may be favorable for human health. However, more intervention studies with specific biomarkers are required.