Next time you have a choice between clear apple juice and cloudy apple juice, you may be better off choosing the cloudy, according to research published in the Journal of the Science of Food and Agriculture.
Researchers found the polyphenol content of cloudy apple juice to be four times higher than clear apple juice.
Polyphenols are natural compounds with potent antioxidant abilites.
Polyphenols have been linked to a protective effect against cancer, cardiovascular disease and Alzheimer's.
The production of clear apple juice involves adding enzymes to remove pectin and starch from cloudy apple juice. Further studies are needed to determine if the addition of enzymes lowers the polyphenol content.
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