Apple polyphenols (AP) and their major active compounds, procyanidins have several health benefits, particularly for ultraviolet (UV)-damaged skin according to a team of Japanese scientists.
The polyphenols and fibre contained within apples appear to have a mild cholesterol-lowering effect, according to a UK-based research team, which also point to the fruit’s vascular benefits.
Daily supplements of a dried apple peel powder may improve joint function and reduce pain in healthy older people with a reduced range of motion in their joints, says a new study.
Non-digestible compounds found in some types of apples, and especially in Granny Smith apples, could help to fight obesity by re-establishing the balance of a disturbed microbiota, say researchers.
Adding apple tree leaves to cloudy apple juice to boost polyphenol content could prove a reliable and cheap way for manufacturers to produce functional beverages with disease-preventing potential, according to a new Polish study.
Daily consumption of an apple or apple polyphenols could help to ‘keep the doctor away’ by lowering levels of LDL cholesterol by up to 40%, suggest researchers.
A daily glass of cloudy apple juice may decrease body fat in obese people, compared to a control beverage, with greater effects noted in individuals with certain genetic profiles.
Fruits and vegetables waste by-products could be utilized as a good source of cheap antioxidants for improving human health and reducing the risks of some chronic diseases, according to new research.
Consumption of apple smoothies may increase the bioavailability of polyphenols in the colon, compared with juice, and possibly offer greater protection against chronic disease and cancer.
Concentrates of fruit and vegetables taken as capsules may reduce levels of markers of inflammation, and potentially reduce the risk of chronic disease, suggests a new study.
Long term supplementation of antioxidant-rich apples and purple
grapes, particularly in juice form, may prevent artery hardening,
researchers from France have reported for the first time.
Apple pectin and polyphenol-rich apple juice have an
anticarcinogenic effect on the colon, encouraging the production of
suspected chemopreventative metabolite butyrate, say researchers.
New fruit varieties under development by HortResearch which can be
higher in antioxidants compared to their more natural counterparts
are tapping into consumer's understanding and demand for healthy
products.
The application of vinasse, a fermented waste product obtained from
sugar processing, could help the organic apple industry eradicate a
major source of disease.
The polyphenol content of cloudy apple juice is four times greater
than clear juice, says new research that could see a shift in
consumer preference from clear to cloudy.
British researchers are starting a small trial to investigate if
the antioxidant benefits of apples are passed on to cider drinkers,
and could possibly lead to "functional" ciders.
Fruit and vegetables waste products offer a cheap and practical
source of potent antioxidants that could be used as functional
ingredients, says a Spanish-German study.
Consuming apple juice may protect against cell damage that
contributes to age-related memory loss, conclude researchers
investigating the benefits in mice.
Forget the family 'bored' games this Christmas. It's time to get
down to the local orchard with a slice of toast, a loaded gun and a
big bowl of steaming Wassail for some real festive tradition.
Canadian researchers have identified certain types of apple with
superior polyphenol content and antioxidant action, a discovery
that highlights the potential for developing a disease-fighting
super fruit, writes Jess Halliday.
Food makers using processed apples in their food formulations can
maximise on the health-boosting antioxidant component of the fruit
with a new study backing up previous findings that suggest levels
of polyphenols are dependent on...
