What is Apple Polyphenol from APPCHEM?

In today's increasingly health-conscious world, plant polyphenols have received widespread attention as natural antioxidants. Among them, apple polyphenols have become a research hotspot in the food, health products, and cosmetics industries due to their rich biological activity and wide application prospects.

Apple polyphenols are a general term for a class of polyphenolic compounds extracted from apples, mainly found in the skin of immature apples._[1] It appears as a brownish-red powder with good solubility and is easily soluble in polar solvents such as water, ethanol, and methanol.

Compared with other polyphenolic substances in fruits, the biggest characteristic of apple polyphenols is the highest content of anthocyanin oligomers. Research has shown that the content of anthocyanins in apples can reach over 80% of the total polyphenol content, which endows apple polyphenols with excellent antioxidant capacity and bioavailability._[2]

1. Anthocyanins
Proanthocyanins are the most abundant component in apple polyphenols, with anthocyanin B2 being the most important. These substances are oligomers formed by the polymerization of catechins and epicatechins, typically consisting of 2 to 5 monomers.

Scientific data shows that:

• The content of anthocyanins in immature apples can reach more than 10 times that of mature apples
• Anthocyanin B2 accounts for 30-40% of the total polyphenol content in apples
• The antioxidant capacity of dimer anthocyanins is 20 times that of vitamin C and 50 times that of vitamin E

2. Flavonoids
It mainly includes components such as quercetin glycoside and root bark glycoside. Root bark glycoside is a flavonoid compound unique to apples, with distinct physiological functions.

Research shows that:

• Root bark glycoside can exert hypoglycemic effects by inhibiting the SGLT2 transporter protein_[3]
• Quercetin glycoside has strong anti-inflammatory and anti-allergenic properties

3. Hydroxycinnamic acid
Chlorogenic acid is an important phenolic acid compound in apples. Chlorogenic acid not only has strong antioxidant properties but has also been proven to regulate blood sugar and blood lipids.

Data support:

• Chlorogenic acid accounts for 10-15% of the total polyphenols in apples
• Research shows that chlorogenic acid can significantly improve glucose tolerance. Its antioxidant activity is superior to that of most common fruit phenolic acids

4. Dihydrochalcones
Phloretin and its glycoside form are unique dihydrochalcone compounds found in apples. Its unique whitening and anti-glycation properties make this ingredient a favorite in the cosmetics industry.

Experimental verification:

• Phloretin inhibits tyrosinase activity_[4], has an excellent anti-glycation effect, and can effectively prevent the formation of AGEs. It can maintain stability under UV irradiation.

1. Excellent antioxidant properties

Apple polyphenols exhibit good antioxidant capacity and have a better scavenging effect on O-2 radicals, · OH radicals, and DPPH · radicals, which is much higher than most common fruits and vegetables. This powerful antioxidant capacity enables it to eliminate free radicals and protect cells from oxidative damage.

2. Good stability
Compared with other polyphenolic substances, apple polyphenols exhibit better stability under acidic and heating conditions. Research has shown that apple polyphenol oxides undergo further reactions at high temperatures. As time passes, its total antioxidant capacity (FRAP value) increases, providing advantages for its application in food processing._[5]

3. High bioavailability
Due to the high content of oligomeric anthocyanins in apple polyphenols, their bioavailability is significantly higher than that of other high molecular weight polyphenols. Clinical trials have shown that the antioxidant activity in the blood reaches its peak 2 hours after consuming apple polyphenols.

1. Food industry
As a natural antioxidant, apple polyphenols are widely used in oils, meat products, and baked goods, which can effectively extend shelf life and prevent oxidation and spoilage. Japan approved the use of apple polyphenols as a food additive as early as 2000.

2. Health product industry

The bioavailability of apple polyphenols is significantly higher than that of other high molecular weight polyphenols, due to their high oligomeric anthocyanin content.

3. Application of cosmetics
The excellent whitening and anti-aging abilities of root bark extract and anthocyanins make them important ingredients for high-end cosmetics. Experimental results have shown that a skincare cream containing 0.5% apple polyphenols can significantly improve skin glossiness and elasticity after 4 weeks of use.

With the advancement of science and technology and the increasing demand for health, apple polyphenols will play a more important role in the future, making greater contributions to human health and sustainable development.

More details to chat with APPCHEM's specialist - Serrisha. (cwj@appchem.cn)

Reference:

[1] Huang Shanshan, Li Heyu, Wang Lei, and Zhao Ling. Research Progress of Antioxidant Properties of Apple Polyphenols[J]. Food Research and Development, 2014, 35(24):159-162.
[2] http://www.whb.ac.cn/xw/kyjz/201809/t20180924_5095500.html
[3] https://zhuanlan.zhihu.com/p/602794408
[4] Wang Jianxin, Zhou Zhong, Wang Jianguo.Study on Inhibitory Activity of Phlorizin against Tyrosinase[J].FLAVOUR FRAGRANCE COSMETICS, 2002,(02):4-5.
[5] Li Xuan, Bi Jinfeng, Liu Xuan, Wu Xinye, Yi Jianyong. Research Status and Prospect on the Composition and Functional Characteristics of Apple Polyphenols[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(11):328-340.DOI:10.16429/j.1009-7848.2020.11.037.