Apple Polyphenols

Apple polyphenols are the general term for polyphenols contained in apples. Polyphenols are widely found in fruits and vegetables. The polyphenol content of apples varies with maturity. The polyphenol content of immature fruits is 10 times that of mature fruits.Apple Polyphenols are phytochemicals concentrated in the skin of unripe apples. Quercetin, procyanidins, catechins, phloridzin, phlorizin, epicatechin, rutin, and chlorogenic acid are all apple polyphenols. Apple condensed tannin accounts for about half of the total content of polyphenols. Apple polyphenol extracts have been shown to be 2 to 6 times more powerful then Vitamin C as antioxidants. All polyphenols are strong antioxidants that protect the body from reactive oxygen species.The main conponent of apple polyphonels is proanthocyanidin,which is a water-soluble component with strong antioxidant capaciry and used as a functional raw material for food and cosmetics.

Latin name: Malus pumila Mill,Apple P.E.
Appearance: Brown red to light-brown red powder
Particle size: 100% pass 80 mesh
Specifications: 10-80% Polyphenol by UV
Part Used: Fruit/Bark, 100% Natural
CAS NO.：85251-63-4