The muscadine’s polyphenols include both resveratrol and ellagic acid, two anti-oxidants that are also found in red wine, pomegranate and berries. Resveratrol is a well-researched anti-oxidant that extended the lifespan of animals, improved the metabolic function of the energy-producing mitochondria, and possesses a number of beneficial activities when consumed. Ellagic acid and gallic acid, plus the polyphenolic tannins from which they are derived during ripening and processing, are potent anti-oxidants that have metabolic, anti-inflammatory and anti-cancer activities.

Muscadines also contain flavonoids such as anthocyanins and quercetin, which give muscadines their purple-red or yellow hue, respectively. Scientific studies, such as cell culture experiments, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess anti-oxidative and anti-microbial activities, improve visual and neurological health, and protect against various non-communicable diseases. Quercetin is a more potent anti-oxidant than vitamin C, vitamin E, or beta carotene.