Scientists in Glasgow are examining whether drinking cider may offer the same health benefits as eating apples. The researchers have found that English cider apples have high levels of "phenolic antioxidants" - linked to protection against strokes and cancer.
The next stage of the study, partly funded by the National Association of Cider Makers, is to analyse how humans absorb these chemicals from cider.
Twelve volunteers have been recruited to take part in the tests.
They will each drink a pint of cider, while avoiding all other dietary sources of antioxidants, and urine and blood samples will then be analysed.
Serena Marks, who is leading the study, said: "Previous research suggests there may be an association between phenolics and protection against some serious diseases, so we are trying to find out how we get phenolics from our diet."
Cider production
The scientists have already found that some varieties of apples and some types of cider have higher levels of phenolics than others.
Ms Marks said the production methods of cider could be adapted so that the phenolic levels remained high, even after fermentation.
The research is part of a project funded by the Biotechnology and Biological Sciences Research Council (BBSRC) and the National Association of Cider Makers.
Professor Nigel Brown, of the BBSRC, said: "This exciting research shows how scientists and industry can work together to improve manufacturing techniques, not just for economic gain, but to bring about potential health benefits for the public too."
source: http://news.bbc.co.uk/1/hi/scotland/glasgow_and_west/5291150.stm
The next stage of the study, partly funded by the National Association of Cider Makers, is to analyse how humans absorb these chemicals from cider.
Twelve volunteers have been recruited to take part in the tests.
They will each drink a pint of cider, while avoiding all other dietary sources of antioxidants, and urine and blood samples will then be analysed.
Serena Marks, who is leading the study, said: "Previous research suggests there may be an association between phenolics and protection against some serious diseases, so we are trying to find out how we get phenolics from our diet."
Cider production
The scientists have already found that some varieties of apples and some types of cider have higher levels of phenolics than others.
Ms Marks said the production methods of cider could be adapted so that the phenolic levels remained high, even after fermentation.
The research is part of a project funded by the Biotechnology and Biological Sciences Research Council (BBSRC) and the National Association of Cider Makers.
Professor Nigel Brown, of the BBSRC, said: "This exciting research shows how scientists and industry can work together to improve manufacturing techniques, not just for economic gain, but to bring about potential health benefits for the public too."
source: http://news.bbc.co.uk/1/hi/scotland/glasgow_and_west/5291150.stm
