Why we need to know polyphenols

September 11, 2020


Vitamins have well-researched effects in the regulation of health, allowing health claims on food products. Amongst these, the protective antioxidant mechanisms are much publicized. The actions of minerals, such as zinc, magnesium, selenium and manganese are the subject of considerable conjecture and study. Polyphenols are compounds that occur naturally in fruit and vegetables, as well as cereals. They are often responsible for the colour of food, such as the deep purple, glowing red, luminescent orange or yellow, as well as taste and aroma. Interestingly, they are primarily produced by plants in defense of insects, fungi or ultraviolet radiation.

You can read up on some of the polyphenols and actions of fruit in the section…….. Polyphenols in red grapes, tea, coffee, cocoa and spices are particularly well known, but there are many more to explore. They are generally sensitive to growth, heat and handling processes and are often located in the skin or outer fruit layers. This is precisely why NiQui smoothies contain as much whole fruit purees as possible and are gently processed using pressure pasteurization (HPP). There is a world of a difference in content and taste to heavily heat pasteurized fruit juice smoothies.

Try a blinded tasting yourself, it’s fun!