- A new method retains more polyphenols that benefit the heart and brain
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Apple juice is facing a shake-up after scientists discovered a way to juice the fruit that can boost its health benefits.
The new method was found to retain four times more of its polyphenol content.
Polyphenols are natural plant compounds found in fruit, red wine and cocoa, which are antioxidants and are thought to benefit the heart and brain and may protect against disease.
Researchers say they can maximize these compounds by using a spiral filter press that extracts oxygen.
By excluding oxygen from all other processing steps, scientists say nutrient spoilage is reduced. Previous research has suggested that a group of polyphenols, called flavan-3-ols, may help improve blood pressure, cholesterol concentrations, and blood sugar.
Apple juice faces a shakeup after scientists discovered a way to juice the fruit that can boost its health benefits (Stock Photo)
By excluding oxygen from all other processing steps, scientists say nutrient spoilage is reduced. Previous research has suggested that a group of polyphenols, called flavan-3-ols, may help improve blood pressure, cholesterol concentrations and blood sugar (File Photo)
Researcher Stefan Dussling told Research International magazine: “Nutrient losses are commonly due to the presence of oxygen, which rapidly degrades some of the nutrients in apple juice, such as flavan-3-ols or vitamin C.
“We hope the new juice extraction method will be used more widely in the future to help people get more of these beneficial natural compounds simply by drinking a glass of juice.”