Apple polyphenols are a group of bioactive phenolic compounds extracted from the fruit, peel, and pomace of Malus domestica. The extraction process typically involves aqueous-ethanol methods followed by purification and spray-drying.
Key bioactives include phloridzin, chlorogenic acid, epicatechin, and procyanidins. Apple polyphenols demonstrate strong antioxidant, anti-obesity, and blood sugar management properties. They are commercially utilized in dietary supplements, functional foods and beverages, and anti-aging cosmetic formulations.