Researchers from the University of Glasgow have revealed in a report that a pint of cider reduces the risk of heart disease and cancer. To confirm their claims the researchers are set on clinical trials with 12 participants drinking a pint of cider, to test the effect of phenolic on their health.
Research claims that phenolic present in cider apples is higher than the amount present in cider apples and hence it is helpful as an antioxidant for heart.
Apple cider is the new ingredient in the list of phenolic compounds. Phenolic compounds were until now famous with red wine and olive oil for similar health benefits.
While cranberry stands to be richest in phenolic compounds the assertions made by cider and red wine seems more of adding dimension to research on phenolic compounds by uplifting alcoholic beverages.
However, the clinical confirmation of cider containing the highest amount of phenolic compounds will increase the consumption of this beer and will claim a place in food and beer pairings.
