A potent antioxidant from apples and water

A scientist from the University of Newcastle (UON) has developed what is claimed to be the most potent dietary antioxidant available anywhere in the world. The product was created by Dr Vincent Candrawinata through a process that involves only apples and water — a breakthrough in antioxidant extraction technology.

The antioxidant is the first to harness the power of activated phenolics — a new breed of antioxidants that surpass others in their ability to mop up and safely transport free radicals out of the body. Found in apples in high concentration, activated phenolics are a powerful natural preservative that pose no risk of harm or side effects.

“In apples, phenolics are responsible for protecting the fruit from degradation from UV light and disease,” said Dr Candrawinata. “They perform a similar role in humans, protecting our cells against damage which can lead to ageing, inflammation and cell mutations.

“Phenolics have three arms free to catch free radicals and importantly, don’t ever become unstable or unsafe in the human body after doing so. “Other antioxidants, for example vitamin C, have only one free arm and, after collecting a free radical, can become unstable — this is known as pro-oxidation and can do more harm than good.

“The profound health benefits of phenolics have long been a Holy Grail for scientists; however, until now we couldn’t figure out how to extract them from food sources in a way that was compatible with the human body.”

The solution was to develop natural extraction technology which resulted in a highly water-soluble antioxidant. This differs from the current processes which see supplements created in one of two ways — synthetically in a lab or extracted from natural foods using chemicals — both of which are very difficult for the body to break down and absorb.

“Antioxidants made synthetically or extracted from natural food using chemicals such as methanol or ethanol require these same chemicals to break them down; however, our bodies don’t produce those chemicals,” said Dr Candrawinata.

“Something our bodies have in large quantities is water, which is why this new water-soluble antioxidant is such a breakthrough. We’ve finally been able to create something natural and compatible with the human body.

“No chemicals are used at any stage of the process. This makes the end product so safe, safer and far more useful to the body than other dietary antioxidants.”

The antioxidant uses the natural conditions of the body to deliver to the upper small intestine, which is where phenolics are absorbed. Dr Candrawinata explained, “The antioxidant must pass through the stomach undigested and onto the small intestine, as this is where it is absorbed by the body.

“The acidic conditions of the stomach signal the antioxidant to activate a protective coating so that it stays intact until it reaches the small intestine. The alkaline environment of the small intestine then signals the antioxidant to release into the body.”

Dr Candrawinata hopes his phenolic antioxidant may one day help to lift minimum health levels in developing countries where fresh fruit and vegetables are not prevalent or affordable.

“In countries where nutrition is poor due to factors such as drought or poverty, activated phenolics could have a transformational impact,” he said. “Often, these communities also have limited access to health care, so prevention and recovery is key.”

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