Studies have shown that the antioxidant behavior raisins remains constant - and in some cases even increased - during cooking of food.

~ It is a good source of polyphenol antioxidant ingredients. Polyphenols have antioxidant activity (protect LDL cholesterol from oxidation, decrease cholesterol deposited in the tissues, reduce plaque in blood vessels and thus the risk of heart disease).

~ It has anti-cancer activity - particularly regarding the colon and stomach destroying cancer cells.

~ It has antimicrobial and antibacterial activity and vasodilating action through intracellular production of nitrogen oxide.

~ Contains large quantities minerals and magnesium in particular, zinc and potassium (regulator of blood pressure).

~ The raisins are consumed with the peel that is why they have a very high percentage of dietary fiber - especially the Corinthian is higher than other types of raisins and is also higher than that of most fruits. The dietary fibers act as a substrate for beneficial bacteria in the colon thus giving the currant prebiotic properties that help good bowel function but prevent and cholesterol biosynthesis.

~ The currants have a very high antioxidant content, higher than sultaninas.

~ The sweetness of raisins due to the high content of fructose, which has a very low glycemic index (19) against glucose (100) and causes the raisin to have a moderate glycemic index (55-63).

~ Sugars in raisins are not in the form of crystals, so they can "encapsulate" the other ingredientssuch as antioxidants, fragrances, and protect them.