A team of scientists has discovered a new method for squeezing apple fruits that may enhance their health benefits while retaining higher proportions of their polyphenol content.
Polyphenols are known as natural plant compounds found in fruits and cocoa, and they act as antioxidants that may benefit the heart and brain and protect against diseases.
Previous research revealed that one group of polyphenols, called flavan-3-ols, may help improve blood pressure, cholesterol concentration and blood sugar.
Scientists were able to condense the content of these compounds using a “screw filter press” that extracts oxygen, which contributes to reducing the loss of nutrients.
Researcher Stefan Duesling told the International Research Journal: “The loss of nutrients usually occurs due to the presence of oxygen, which leads to the rapid decomposition of some of them in apple juice, such as flavan-3 oles or vitamin C.”
He added: "We hope to use the new juicing method on a larger scale in the future to help people get more of these beneficial natural compounds just by drinking one cup of juice."