Aug 6, 2008 · Polyphenols are major antioxidants in apples, however, the antioxidants vary with the apple variety, and the post-harvest storage conditions. Further, the polyphenols are distributed differently throughout the fruit (skin or flesh).

Mar 31, 2022 · These results suggest that the food matrix might affect the colonic availability of polyphenols, and apple smoothies could be more effective in the prevention of chronic colon diseases than both cloudy apple juice and apple cider.

May 30, 2024 · In vitro digestion UHPLC-ESI-QTOF-MS/MS analysis of whole apple (and its corresponding matrix-free extract) clustered polyphenols into five main groups according to their interaction with plant cell walls (PCWs) during each digestion phase.

Apples are rich in bioactive polyphenols and fiber. Evidence suggests that consumption of apples or their bioactive components is associated with beneficial effects on lipid metabolism and other markers of cardiovascular disease (CVD).

In this review, the polyphenolic profile, processing impact, and bioaccessibility of apple-fermented products is assessed, with most available studies showing polyphenol profiles and bioaccessibility in apple varieties and fermented apple products.

Oct 1, 2004 · The present review will summarize the current knowledge on potential cancer preventive effects of apples, apple juice and apple extracts (jointly designated as apple products).

Jan 15, 2004 · We found that the apple-contained flavonols and flavanols, quercetin, rutin, (−)-epicatechin, and (+)-catechin, had a higher antioxidant capacity than the dihydrochalcones, phloridzin and phloretin, and the hydroxycinnamate, chlorogenic acid.

Sep 7, 2019 · Here we investigated the genetic architecture of apple polyphenols by combining high performance liquid chromatography (HPLC) data with ~100,000 single nucleotide polymorphisms (SNPs) from two...

Flavanols (catechin and oligomeric procyanidins) are the major class of apple polyphenols, representing more than 80%, followed by hydroxycinnamic acids (1−31%), flavonols (2−10%), dihydrochalcones (0.5−5%), and in red apples, anthocyanins (1%).

Sep 11, 2020 · The aim of this study was to investigate the interactions between β-glucans and individual polyphenols from two indigenous, traditional apple varieties (“Božićnica” and “Batulenka”) by studying the adsorption process. Those apple varieties have never been studied for adsorption onto β-glucan.