Uvetta passolina o uva passa o uva sultanina o uvetta (Vitis vinifera L.) deriva da un procedimento di essicazione degli acini d'uva.

L'aggiunta di uva o di derivati dell'uva alla dieta può esercitare un certo beneficio per l'azione antinfiammatoria svolta dai polifenoli contenuti negli acini e nei semi dell'uva in particolar modo contro il tumore del colon. 

L'uva passa ha 330 calorie, contiene fibre, zucchero, magnesio, potassio e tracce di ferro. Contiene inoltre flavonoidi (catechine, quercetin, kaempferol e rutina), tracce di epicatechine e resveratrolo (1). 

Tuttavia gli effetti benefici dell'uva passa sono piuttosto discordanti.

Questo studio (in vitro) attribuisce attività antiossidanti ed antinfiammatorie all'estratto metanolico di due specie di uvetta greca (Corinthian e Sultanas) che hanno dimostrato efficacia preventiva su cellule tumorali del colon (2).

Questo altro studio di ricercatori dell'Università della Florida, durato 3 mesi, non ha riscontrato significativi miglioramenti e conclude che "studi futuri devono includere risultati sanitari ben definiti per stabilire se i cambiamenti microbici derivanti dall'assunzione di uva passa sono correlati ai benefici per la salute." (3).

Tuttavia l'uva passa ha un moderato indice glicemico e un basso indice insulinico per cui ha il potenziale per ridurre il rischio di sviluppare diabete o rischi cardiovascolari (4).

Durante la lavorazione. l'uva passa può essere trattata con solfiti (Anidride solforosa) per allungare il periodo di conservazione. Alcune persone potrebbero esserne allergiche ed in particolare chi soffre di asma.

Attenzione a non farla ingerire agli animali domestici in quanto potrebbero avere problemi digestivi seri (5).

Uva passa studi

Bibliografia_________________________________________________________________________

(1) Fulgoni VL 3rd, Painter J, Carughi A. Association of raisin and raisin-containing food consumption with nutrient intake and diet quality in US children: NHANES 2001-2012. Food Sci Nutr. 2018 Oct 15;6(8):2162-2169. doi: 10.1002/fsn3.780. 

(2) Kountouri AM, Gioxari A, Karvela E, Kaliora AC, Karvelas M, Karathanos VT. Chemopreventive properties of raisins originating from Greece in colon cancer cells. Food Funct. 2013 Feb 26;4(3):366-72. doi: 10.1039/c2fo30259d. 

Abstract. Colorectal cancer is one of the major causes of cancer-related mortality in humans in both developed and developing countries. Dietary patterns influence the risk of colon cancer development, while plant-derived foods have gained great interest, due to the high content of antioxidants. Corinthian raisins (Currants, CR) and Sultanas (S) (Vitis vinifera L., Vitaceae) are dried vine fruits produced in Greece with many culinary uses in both the Mediterranean and the Western nutrition. In the present study, we investigated the effects of CR and S on human colon cancer cells. Methanol extracts of CR and S were used at different concentrations. The total polyphenol content and anti-radical activity were measured by Folin-Ciocalteu and DPPH, respectively. Antioxidant, anti-inflammatory and anti-proliferative effects on HT29 cell culture were evaluated. All extracts exhibited DPPH˙ scavenging activity in a dose-dependent manner. Both products suppressed cell proliferation, while the levels of glutathione and cyclooxygenase 2 were significantly decreased. A significant reduction in IL-8 levels and NF-kappaB p65 activation was also observed. Both antioxidant and anti-inflammatory effects were dependent on the duration of exposure. Results indicate that the methanol extracts of CR and S exhibit anti-radical activity in vitro, as well as cancer preventive efficacy on colon cancer cells, with S having slightly higher activity. The beneficial properties of these unique dried grapes are attributed to their high content of phenolic compounds.

(3) Wijayabahu AT, Waugh SG, Ukhanova M, Mai V. Dietary raisin intake has limited effect on gut microbiota composition in adult volunteers. Nutr J. 2019 Mar 7;18(1):14. doi: 10.1186/s12937-019-0439-1. 

Abstract. Background: Dried fruits, such as raisins, contain phytochemicals and dietary fibers that contribute to maintaining health, potentially at least partially through modification in gut microbiota composition and activities. However, the effects of raisin consumption on gut microbiota have not previously been thoroughly investigated in humans. Therefore, the objective of this study was to determine how adding three servings of sun dried raisin/day to the diet of healthy volunteers affects gut microbiota composition....Conclusion: Our findings suggest that adding raisins to the diet can affect the prevalence of specific bacterial taxa. Potential health benefits of the observed microbiota changes should be determined in future studies in populations for which specific health outcomes can be targeted.

(4) Anderson JW, Waters AR. Raisin consumption by humans: effects on glycemia and insulinemia and cardiovascular risk factors. J Food Sci. 2013 Jun;78 Suppl 1:A11-7. doi: 10.1111/1750-3841.12071. 

(5) Stanley SW, Langston CE. Hemodialysis in a dog with acute renal failure from currant toxicity.
Can Vet J. 2008 Jan;49(1):63-6.

  Elwood S, Whatling C.  Grape toxicity in dogs.  Vet Rec. 2006 Apr 8;158(14):492.