A team of scientists has discovered a new method for juicing apples that may enhance their health benefits while retaining higher levels of polyphenol content. Polyphenols are natural plant compounds found in fruits and cocoa that act as antioxidants, potentially benefiting the heart and brain and protecting against diseases. Previous research has shown that a specific group of polyphenols, called flavan-3-ols, may help improve blood pressure and regulate cholesterol and blood sugar levels.
The scientists were able to intensify the content of these compounds using a "spiral filtration press" that removes oxygen, which helps minimize nutrient loss. Researcher Stefan Dösling stated in an international research journal, "Nutrient loss typically occurs due to the presence of oxygen, which causes some compounds, such as flavan-3-ols or vitamin C, to degrade quickly in apple juice." He added, "We hope to implement this new juicing method more widely in the future to help people obtain more of these beneficial natural compounds with just one glass of juice."
