Cloudy, less processed apple juice contains up to four times the antioxidants found in highly processed, clear apple juice, according to a new Polish study appearing in the Journal of the Science of Food and Agriculture.
The researchers made both cloudy and clear juice from the apples -- Champion and Idared varieties and then tested for levels of plant antioxidants called polyphenols. Oszmianski and colleagues found that the cloudy juice contained as much as four times the antioxidants as the clear juice.
The new study suggests that eating and drinking apple juice, can protect the brain from the effects of oxidative stress – and therefore antioxidant-rich foods should be eaten regularly, according to Thomas B. Shea, PhD from University of Massachusetts Lowell’s Center for Cellular Neurobiology and Neurodegeneration Research, whose study was just published in the latest issue of the Journal of Alzheimer’s Disease.
Based on these epidemiological studies, it shows that apples may play a large role in reducing the risk of a wide variety of chronic disease and maintaining a healthy lifestyle in general.
Apples were most consistently related with reduced risk of cancer, heart disease, asthma, and type II diabetes when compared to other fruits and vegetables and other sources of flavonoids. Apple consumption was also positively associated with increased lung function and increased weight loss (Nutrition Journal 2004, 3:5)
Recent researches on apple juice
