A new study has revealed the benefits of eating grapes in relation to reduced cardiovascular risk.

Researchers at the University of Michigan's cardiovascular centre found that grapes could aid the fight against high blood pressure in those with salty diets and could also reduce heart diseases and failure.

The survey identified naturally occurring antioxidants contained in grapes - phytochemicals – as having an "extremely encouraging" effect when tested on rats.

A blend of green, red, and black grapes were included in the subject's diets and compared with control rats receiving a grape-free diet. After 18 weeks it was found the former had improved cardiovascular health.

The research recorded "lower blood pressure, better heart function, reduced inflammation throughout their bodies and fewer signs of heart muscle damage" in the rats that had grapes added to their food.

Published in the Journal of Gerontology's Biological Sciences magazine, the news follows a study suggesting a preventative compound in chocolate could reduce the risk of cardiovascular disease.

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