Epicatechin in apples produces stronger effects than green tea
Epicatechin is a type of catechin and belongs to the apple polyphenol family. When an apple is cut and left for a while, the cut surface turns brown. This is because the epicatechin in the apple is exposed to air and oxidizes. Soaking the cut surface in saltwater can prevent this oxidation. When an apple is cut, the polyphenol oxidase it contains oxidizes the polyphenols, and we see the apple turn brown. Saltwater can deactivate the polyphenol oxidase, thus preventing the polyphenols from oxidizing. The most famous food containing epicatechin is green tea. However, we found that the epicatechin in apples produces a more powerful effect than that in green tea. This is because the epicatechin in green tea exists in the form of "monosaccharides" (sugars that cannot be broken down further by hydrolysis). Therefore, green tea's epicatechin has to deal with free radicals alone and cannot exert its full strength.
The epicatechin content in the apple peel is more than 4 times that of the flesh
On the other hand, the epicatechin in apples exists in the form of "polysaccharides" (sugars formed by linking two or more monosaccharides). This allows it to exert a more powerful effect against free radicals. In other words, the epicatechin in apples wins through teamwork. The apple peel contains more epicatechin than the flesh, with the peel's epicatechin content exceeding that of the flesh by more than 4 times. So when eating an apple, it's best not to peel it—eat it with the peel on!
"Apple Polyphenols" have the following 7 effects:
1. They can inhibit "methanethiol," the main component causing bad breath or flatulence. "Methanethiol" (also known as "methyl mercaptan") is a colorless gas found in human tissues such as blood and the brain, releasing an odor similar to rotten onions.
2. Apple polyphenols can inhibit the production of compounds such as histamine, preventing allergic symptoms like atopic dermatitis.
3. Apple polyphenols can inhibit the production of free radicals in the body.
4. Apple polyphenols can inhibit the small intestine from absorbing oxidized cholesterol and help prevent high blood pressure.
5. Apple polyphenols can hinder the activity of caries-causing bacteria, preventing the destruction of tooth enamel.
6. Apple polyphenols can inhibit the production of melanin in the body, providing a whitening effect.
7. Apple polyphenols can prevent the oxidation of linoleic acid, thereby preventing the deterioration and fading of natural pigments.