- New method retains more polyphenols that benefit the heart and brain
Apple juice is facing a shake-up after scientists discovered a way to juice the fruit, which could boost its health benefits.
The new method was found to retain four times more of the polyphenol content.
Polyphenols are natural plant compounds found in fruits, red wine and cocoa that are antioxidants believed 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 removes oxygen.
By excluding oxygen from all other processing steps, scientists say nutrient deterioration is reduced. Previous research has suggested that a group of polyphenols called flavan-3-ols may help improve blood pressure, cholesterol levels and blood sugar levels.
Apple juice is facing a shake-up after scientists discovered a way to juice the fruit, which could boost its health benefits (Stock Photo)
By excluding oxygen from all other processing steps, scientists say nutrient deterioration is reduced. Previous research has suggested that a group of polyphenols called flavan-3-ols may help improve blood pressure, cholesterol levels and blood sugar levels (Stock Photo)
Researcher Stefan Dussling told Research International magazine: ‘Nutrient losses are usually due to the presence of oxygen, which quickly breaks down some of the nutrients in apple juice, such as flavan-3-ols or vitamin C.
‘We hope that the new juicing method will be used more widely in the future to help people get more of these beneficial natural substances by simply drinking one glass of juice.’