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Views: 0 Author: Site Editor Publish Time: 2022-12-10 Origin: Site
Apple polyphenols are a kind of polyphenols contained in apples, and it is a general term for various polyphenols contained in apples. Especially immature apple peels have a higher content.
Its main component is proanthocyanidin, which is a water-soluble component with strong antioxidant capacity and is used as a functional raw material for food and cosmetics.
Apple polyphenols have a good ability to remove active oxygen, help improve blood circulation and lower cholesterol. It also has the functions of preventing bad breath, whitening and losing weight. There is even a saying in Europe that "an apple a day keeps the doctor away". It can be seen that apple polyphenols are an ingredient that has attracted much attention.
In 1989, the WHO issued a report saying: "Although the French consume a large amount of animal fat, the mortality rates of heart disease, cerebral infarction, and arteriosclerosis are very low." This is known as the "French Paradox". Some people think that the secret of the health of the French may be because the red wine that the French often drink contains polyphenols. Thus, polyphenols began to attract people's attention.
Polyphenols generally refer to compounds with a molecular weight above 600 Da and containing multiple phenolic hydroxyl structures, such as tea polyphenols. However, it is still customary to classify compounds containing one or two phenolic hydroxyl structures as simple phenolic compounds. Polyphenols are mainly derived from plants, and their content in nature is second only to sugars. Like natural compounds such as proteins, fats, nucleic acids, and sugars, they are extremely important compounds. Almost all plants produce a certain amount of polyphenols as secondary metabolites to protect against ultraviolet radiation, protect themselves from being eaten by other plants and animals, and as anthocyanins.
It is a component produced by plant photosynthesis. It is a general term for compounds with bitter taste, astringent taste and pigment components in plants. It is said that there are more than 5,000 kinds. Anthocyanins contained in blueberries and resveratrol contained in grape seeds are one type of polyphenols. All polyphenols have strong antioxidant capacity and can protect the body from reactive oxygen species.
Apple polyphenols contain proanthocyanidins, catechins, epicatechins, chlorogenic acid, quercetin and other polyphenols. Among them, proanthocyanidins accounted for the largest proportion, more than half. Proanthocyanidins are formed by the mutual aggregation of catechins. Proanthocyanidins in apple polyphenols are 2-7 polymers. (When the polymer is greater than 7, the molecular weight is too large, it is not easy to be absorbed by the body, and it cannot exert antioxidant effect)
When apples are cut and stored, the flesh will turn brown. This is due to the browning of apple polyphenols in contact with oxygen in the air. If you soak cut apples in salt water or sprinkle them with lemon juice, you can prevent discoloration and thus prevent loss of polyphenols from apples. In addition, dipping discolored apples in lemon juice separates the oxygen from the apple polyphenols that have bound to it, restoring the apples to their original color.
Apple polyphenols have strong antioxidant capacity, so they can remove active oxygen in the body.
Originally, active oxygen can attack viruses that enter the body and is indispensable for protecting the body. However, due to the influence of ultraviolet rays and pressure, active oxygen will accumulate in the body too much, and even attack normal cells, accelerating aging and causing diseases. Modern people are under a lot of stress, which leads to too much active oxygen in the body.
Apple polyphenols have strong antioxidant capacity and can protect the body from active oxygen. Apple polyphenols can remove excessive active oxygen in the body, which helps in anti-aging and disease prevention.
After feeding the mice with 15% unprocessed apple pomace (containing apple polyphenols), the cecal pH, ammonia concentration and β-glucuronidase activity of the mice decreased, and the SOD activity of red blood cells and serum antioxidants increased. Serum glucose levels were significantly reduced after 4 weeks of feeding apple polyphenols. It was found that apple polyphenols contain strong antioxidant properties and are effective for the physiological functions of the gastrointestinal tract.
200, 400, and 800 mg/kg apple polyphenols were administered to mice for 7 days before carbon tetrachloride-induced liver injury. It was found that apple polyphenols could significantly reduce the levels of serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in carbon tetrachloride-induced acute liver injury and significantly improve the weight loss-related Histopathological liver lesions. In vitro, apple polyphenols also showed the ability to capture DPPH free radicals and inhibit lipid peroxidation in rat liver homogenate. It was concluded that the antioxidant effect of apple polyphenols helps to inhibit acute liver injury.
Apple polyphenols have the effect of inhibiting the activity of lipase, an enzyme that breaks down fat, which can prevent the fat in the diet from being absorbed by the small intestine and excreted from the body. In addition, apple polyphenols can also inhibit the action of fatty acid synthase that synthesizes fat in the liver and activate the enzyme that burns fat.
The study found that after the subjects took the beverage containing apple polyphenols for 12 consecutive weeks, the area of visceral fat in the abdomen was reduced by 10.69 square centimeters.
Apple polyphenols can not only inhibit the absorption of fat, but also lower cholesterol.
Feeding rats apple polyphenols (0.5-1% intake) significantly lowered liver cholesterol. In addition, there was a significant increase in HDL cholesterol compared to the control group. It is believed that the intake of apple polyphenols inhibits the absorption of cholesterol and prevents atherosclerosis.
Clinical trials have shown that after taking 600 mg of apple polyphenols, the blood cholesterol and triglycerides in the blood decreased by about 20% when the subjects were tested in their postprandial blood.
Four-week-old rats were given 0.3% cholesterol oxidation products (COP) and 0.5% or 2.5% apple polyphenols for 3 weeks. It was found that apple polyphenols can inhibit the rise of lipid peroxide. Therefore, it is considered that apple polyphenols can help remove exogenous harmful substances such as COP contained in processed foods and fast foods.
It is better to take apple polyphenols before meals. On the one hand, it can inhibit the activity of lipase and prevent the small intestine from absorbing lipase. On the other hand, apples contain a polysaccharide called pectin, which acts as dietary fiber in the human body, can inhibit fat absorption, and promote cholesterol excretion.
Apple polyphenols have the effect of inhibiting enzymes that cause allergies.
An allergy is an exaggerated immune response to a particular stimulus. The experimental results show that apple polyphenols have the effect of inhibiting this excessive reaction.
Ingestion of apple polyphenols in mice can inhibit the secretion of cytokines and inhibit the expression of pro-inflammatory substances in helper T cells. Therefore, it is considered that apple polyphenols can inhibit cytokines or allergens and relieve food allergy symptoms.
Oral administration of 0.1-10 mg apple tannin (a component in apple polyphenols) to mice with allergic ear swelling can inhibit ear swelling in type I allergy, and the inhibitory effect is dose-dependent, and the allergy inhibition rate is as high as 90%.
The main cause of bad breath is an ingredient called methyl mercaptan. When this ingredient increases in the oral cavity, bad breath occurs. Apple polyphenols have the effect of suppressing the increase of methyl mercaptan to less than half. So some people will drink 100% pure apple juice to prevent bad breath. At the same time, apple polyphenols can also inhibit plaque-forming enzymes produced by caries bacteria.
When it comes to whitening, women are more concerned about UV protection. Proper exposure to the sun is beneficial to the human body. Without a certain amount of ultraviolet radiation, the human body cannot produce vitamin D, which can lead to osteoporosis and cancer. And when the skin is exposed to ultraviolet rays, it produces reactive oxygen species and stimulates melanocytes, which are cells involved in the production of melanin.
The formation of melanin is one of the causes of age spots and freckles. But the original function of melanin is to protect the human body from ultraviolet rays. If melanin cannot be produced, UV rays can penetrate deep into the skin, and even small amounts of UV rays can cause blisters and inflammation. In addition, ultraviolet rays can damage DNA, generate excessive reactive oxygen species (ROS), and cause skin proteins and lipids to lose their original functions, resulting in wrinkles and sagging skin.
The melanin produced will peel off with the metabolism of skin cells, which is "regeneration". However, as we age, the skin's circulation cycle slows down, making it difficult for skin cells to regenerate. As a result, melanin remains on the surface of the skin, forming dark spots and freckles. Too little sun exposure will lead to osteoporosis, and too much sun exposure will cause dark spots. What should I do? At this time, you can try apple polyphenols.
Melanocytes produce melanin through the oxidase tyrosinase, and apple polyphenols can inhibit the excessive production of melanin, making the skin fair and beautiful. Apple polyphenols have also begun to be added to skin care products, and have been proven to have the effect of blocking ultraviolet rays.
Studies have found that apple polyphenols have an effect on the production of melanoma cells in B16 mice, and its inhibitory effect is stronger than that of arbutin or kojic acid. Among them, the inhibitory effect of proanthocyanidin trimer to pentamer in apple polyphenols is the most significant. This is due to the inhibition of tyrosinase by proanthocyanidins.
Apple polyphenols can also reduce the increase of intracellular active oxygen caused by ultraviolet radiation, prevent the decomposition of collagen caused by ultraviolet radiation, and regenerate collagen, thereby reducing the damage of ultraviolet rays to the skin.
According to reports, apple polyphenols have the effect of activating longevity genes and prolonging life. Its effects are similar to those of resveratrol, which is known for its ability to activate longevity genes.
