![]() “Clear apple juice, any kind of apple juice, has been shown scientifically to be very healthy.” “One thing that’s unfortunate about this study is that it’s taking two healthy products and trying to put one above the other,” says Shannon Schaffer, communications manager for the association. sought to downplay the differences between the two kinds of juice. That leaves commercial clear juices with only one-tenth the antioxidant power of cloudy juice, says Oszmianski. But commercial clarification processes involve aeration and treatment with enzymes and agents such as gelatin, all of which reduce polyphenol content. ![]() To make the clear juice, the researchers simply put the cloudy juice in a centrifuge. The reported numbers might even underestimate the difference, Oszmianski says, because his group used samples made in the lab rather than commercial apple juice. Oszmianski and his colleagues report their results in an upcoming Journal of the Science of Food and Agriculture. Overall, the cloudy juice was 1.5 to 1.8 times as effective an antioxidant as the clear juice. However, amounts of other antioxidants were more nearly equal between the two kinds of juice. Oszmianski’s team found that procyanidins were between 2.6 and 5.3 times as abundant in cloudy juice as in clear, depending on the variety of apple used. ![]() “This is the first time that I’ve seen use to measure antioxidant activity in plant extracts,” says Joshua Lambert, assistant professor of chemical biology at Rutgers University in Piscataway, N.J., who was not involved in the study. The method even accounts for polyphenols bound to solid bits of pulp, which include an especially potent class of polyphenols called procyanidins. Oszmianski and his colleagues employed a technique called electron paramagnetic resonance (EPR), which can measure the activity of antioxidants in both cloudy and clear juice.
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