Characteristics and physiological functions of polyphenols from apples

Issue title: The Proceedings of the 3rd International Conference on Food Factors (ICoFF 03)

Article type: Research Article

Authors: Akazome, Yoko

Affiliations: Fundamental Research Laboratory, Asahi Breweries, Ltd., 1-21, Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan. Tel.: +81 297 46 1504; Fax: +81 297 46 1506; E-mail: yoko.akazome@asahibeer.co.jp

Abstract: 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 90~day consecutive oral administration toxicity test in rats, and Applephenon® is safe and acceptable based on mutagenicity tests.

Keywords: polyphenols, Applephenon®, lipid metabolism regulation, anti-allergy, toxicity tests

Journal: BioFactors, vol. 22, no. 1-4, pp. 311-314, 2004