The researchers said Monday the benefits derive from chemicals in English cider apples. The compounds, called phenolics, play an important role in giving cider its taste and colour.

    "Previous research suggests there may be an association between phenolics and protection against some serious diseases, so we're trying to find out how we get phenolics from our diet," said lead researcher Serena Marks from the University of Glasgow. "We know that apples are high in phenolics, and our research shows that cider apples have a higher phenolic content than dessert apples."

    A new trial is set to begin and will involve 12 participants all of whom will drink a pint of cider.

    They have to make sure these volunteers do not consume these antioxidants from other food sources. Urine and blood samples will be taken and analysed.

    Marks and her colleagues have measured phenolic levels in 19 varieties of English cider apple and 35 types of cider.

    They found that some kinds of apple and certain sorts of cider have more of the compounds than others. Factors affecting phenolic concentration are thought to include the age of the fruit, light exposure, growing region and storage conditions. Enditem

    (Agencies)