SCIENTISTS have jumped on Orange’s apple bandwagon and developed the world’s most potent antioxidant.
The discovery was made by University of Newcastle scientist Dr Vincent Candrawinata.
The antioxidant is the first to harness the power of activated phenolics, a breed of ultra antioxidant.
“In apples, phenolics are responsible for protecting the fruit from degradation from UV light and disease. They perform a similar role in humans, protecting our cells against damage which can lead to ageing, inflammation and cell mutations,” Dr Candrawinata said.
“Apples were selected because they contain the broadest spectrum and highest concentrations of phenolic antioxidants across 1755 edible fruits.”
Orange’s Appledale Co-Operative played a key role in the development with its involvement in the processing of the apples.
Operational and business adviser Darrell Priestley said Orange’s cool climate and soil environment made the apples the ideal candidate.
“The cool environment and rich volcanic soil is extremely positive for growing,” Mr Priestley said.
“The variety of apples that can be grown is thanks to the soils and climate. [We’re] extremely proud to be involved in this world first.”
Dr Candrawinata said the breakthrough was achieved through new natural extraction technology.
“The extraction technology results in a highly water soluble antioxidant, which is 100 per cent natural and entirely compatible with the human body,” Dr Candrawinata said.
“The breakthrough is that no chemicals are used at any stage in the process. This makes the end product so safe, safer and far more useful to the body than other dietary supplements.”
The antioxidant poses benefits including defence against inflammation and cellular damage, a factor in cancers including lung, colon, prostate and pancreatic cancer.