Research at Glasgow University has shown that consumption of fruit juice could cut the risk of Alzheimer's disease.
The study, which will feature in the Journal of Agriculture and Food Chemistry into the benefits of antioxidants found that grape, apple and cranberry juices contain high amounts of the beneficial chemicals and a diet rich in fruit juices could stave off Alzheimer’s and other diseases.
Scientists in the university’s Human Nutrition group analysed the antioxidant content of various juices and chemical compounds.
Purple grape juice made with Concord grapes was shown to have the highest and broadest range of polyphenols as well as the highest antioxidant capacity.
Alan Crozier, professor of Plant Biochemistry and Human Nutrition, said: "Not all fruit juices are the same.
"Supplementing a healthy diet with a regular intake of a variety of fruit juices such as purple grape juice, grapefruit juice, cloudy apple juice and cranberry juice, will, without major dietary changes, increase the consumer's intake of phenolic antioxidants.
"Dietary polyphenols through their antioxidant properties, and possibly other mechanisms, are believed to play a role in protecting against chronic diseases."
