Apple juice is facing a shake-up after scientists discovered a way to squeeze the fruit that may 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 maximise these compounds by using a spiral filter press which takes out oxygen.
By excluding oxygen from all other processing steps, scientists say the deterioration of nutrients is reduced. Past research has suggested that one group of polyphenols, called flavan-3-ols, may help to improve blood pressure, cholesterol concentrations and blood sugar.
Apple juice is facing a shake-up after scientists discovered a way to squeeze the fruit that may boost its health benefits (Stock Photo)
By excluding oxygen from all other processing steps, scientists say the deterioration of nutrients is reduced. Past research has suggested that one group of polyphenols, called flavan-3-ols, may help to improve blood pressure, cholesterol concentrations and blood sugar (Stock Photo)
Researcher Stefan Dussling told the journal Research International: ‘Nutrient losses are commonly due to the presence of oxygen which quickly degrades some of the nutrients in apple juice like 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 compounds simply by drinking one glass of juice.’
