Cloudy apple juice four times better for health than clear variety

Discussion in 'Health & Fitness' started by *Saira*, Feb 19, 2007.

  1. *Saira*

    *Saira* New Member

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    London, Jan. 15 (ANI): Researchers at the Agricultural University of Wroclaw in Poland have found that cloudy apple juice with lots of pulp is four times better at cutting the risk of cancer and heart disease than the clear varieties.

    They say that the apple contains polyphenols, antioxidants that help mop up chemicals known to damage cells in the body, which is why they are thought to help lower the risk of some cancers as well as heart disease.

    Boffins looked at levels of polyphenols in different types of apple juice, and found that cloudy juice with lots of the pulp from the fruit contained four times the amount of these beneficial substances.

    They insist that the processes used to make the juice clear strip out beneficial-antioxidants called procyanidins, and blame it on an enzyme used to treat pressed apples to make the juice clear and the centrifugation techniques that remove pulp.

    "Cloudy and clear apple juices differed markedly in their content of procyanidins, which is reflected in their anti-oxidant capacity," the Daily Mail quoted them as writing in the Journal of the Science of Food and Agriculture.

    It is however not clear whether the findings will also be applicable on juice of other fruits, as the study was based on the analysis of apple juice only.

    "Cloudy juices taste better and have amazing body. The fact that they have more health benefits definitely encourages us to use them," said Lucy Ede, head of products at the juice company Innocent. (ANI)

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