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Characteristics and physiological functions of polyphenols from apples
Author(s) -
Akazome Yoko
Publication year - 2004
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.5520220161
Subject(s) - polyphenol , chemistry , food science , oxidative damage , pharmacology , oral administration , food additive , functional food , atopic dermatitis , toxicity , oxidative phosphorylation , adverse effect , biochemistry , antioxidant , medicine , dermatology , organic chemistry
Apples contain many kinds of polyphenols, and the main components are oligomeric procyanidins. Applephenon® is apple polyphenol extract produced commercially from unripe apples, and has been used as food additive in order to prevent oxidation of components in foods and its application in functional foods is expected. In a lipid metabolism regulation study, administration of Applephenon® has the potential to exert strong anti‐oxidative activity and to inhibit consumption of vitamin E and anti‐oxidative enzymes. Double blind clinical trials of Applephenon® on pediatric patients with atopic dermatitis, and tests using type I allergic model mice suggested that Applephenon® might regulate allergic reactions. We found the no observed adverse effect level (NOAEL) of Applephenon® is greater than 2000 mg/kg in a 90day consecutive oral administration toxicity test in rats, and Applephenon® is safe and acceptable based on mutagenicity tests.