University of Newcastle food scientist Dr Vincent Candrawinata explains how antioxidants work and what they do in our body.
Antioxidants lower inflammation thereby reducing the risk of degenerative conditions in the body such as arthritis, liver disease, autoimmune diseases and cancers.
Through his work at the University of Newcastle, Dr Candrawinata has developed the world’s most potent dietary antioxidant in what he calls a “remarkable breakthrough in antioxidant technology”.
The antioxidant harnesses the power of activated phenolics, which are found in high concentrations in apples.
“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,” said Dr Candrawinata.
“Apples contain the broadest spectrum and highest concentrations of phenolic antioxidants across the 1,755 edible fruits.”
Suvi Mahonen is a Surfers Paradise-based journalist. Her work appears in The Australian, the Australian Quarterly, Mamamia and other health and lifestyle publications. Follow her on Facebook, YouTube and online art-selling platform Redbubble.