- I'm copying this from a cider making group I'm on as I thought it might
interest people here. I hadn't realised the anti oxidant idea had
The original questioner had asked about them. The responder is a retired
food industry industrial chemist, who is a great source of valuable
information and regular poster on the group.
> > better pollination-but would really like to know whether my cider doesI have worked in this field most of my professional life. In cider,
> > contain a reasonably high level of antioxidants.
antioxidants are virtually synonymous with 'tannins'. So the more
bittersweets you use, the more antioxidants you have. There are a couple
of reasonable recent NACM sponsored papers on this by Serena Marks and
Alan Crozier in Glasgow. See these links to the abstracts (you have you
pay to get the full text):
Oxidation during processing also affects the levels hugely.
Bear in mind that the whole antioxidant / radical scavenging thing is
now pretty much discredited in the biochemical community. Only the Daily
Mail now believes in it. There is little chance of anything from cider
or blueberries getting into the bloodstream at levels high enough to
have any antioxidant activity greater than what is already there from
normal metabolism. Current thinking is that the very small amounts
(micromolar) that do get into the plasma have the effect instead of up
or down regulating existing body genes which code for useful enzymes
such as glutathione peroxidase or nitric oxide synthase. This could
indeed be a powerful effect but nothing to do with antioxidant activity.
There are lots of good reasons for eating fruit and veg (or even
drinking cider?) but antioxidant value per se is not one of them.