Function of 

Apple polyphenols is a general term for polyphenols contained in apples. Polyphenols are widely found in fruits and vegetables. The content of polyphenols in apples varies with the degree of maturity. The content of polyphenols in immature fruits is 10 times that of mature fruits. Therefore, it is advisable to use unripe fruit to extract apple polyphenols. Crude apple polyphenols contain chlorogenic acid, catechins, epicatechins, apple condensed tannins, phloridin, phloretin, anthocyanins and so on. Among them, apple condensed tannins account for about half of the total content of polyphenols.Apple polyphenols have the functions of anti-oxidation and scavenging free radicals;
Apple polyphenols have a good effect on inhibiting bad breath;
Apple polyphenols have a variety of health care functions such as preventing hypertension, anti-tumor, anti-aging, anti-mutation, anti-radiation, anti-allergic, anti-caries, and strengthening muscle strength;
Apple polyphenols can reduce volatile trimethylamine, thereby prolonging the preservation period of fish;
Apple polyphenols can be used as a clarifying agent for wines and beverages, can effectively inhibit the degradation of vitamin C, and have a strong inhibitory effect on pigment fading, especially for carotene pigments;
Apple polyphenols have antibacterial effects, and the minimum inhibitory concentration (MIC) against Bacillus, Escherichia coli, Pseudomonas and other tested bacteria is 0.1%;
Apple polyphenols are a kind of natural products with unique physiological and chemical activities, and have good astringency and adhesion.