[2026 Limited Edition] Is that way of eating a bit of a waste? Apple techniques to properly receive procyanidins - Practical Edition -

"Apples are supposed to be good for beauty and health."
"Procyanidins have an antioxidant power many times greater than catechins, right?"

Having heard such information, some of you may have started picking up Fuji or Ourin apples more often.

However, there is something I would like you to pause and consider for a moment.

Small differences in the "way you interact with apples" that you continue casually every day
may surprisingly affect how much procyanidin "remains" to reach your future skin and body.

What points you should be careful aboutwill be thoroughly organized in the main text below.

In the previous article,

• the fact that the antioxidant power of procyanidins is reported to be about 3.8 times that of catechins

• the fact that the content varies considerably depending on the apple variety

• the fact that Fuji and Ourin are particularly reliable choices

were discussed.

The theme of this installment is the "continuation" of that.

For those people,

• what kind of eating habits are positive for procyanidins

• conversely, what kind of habits tend to become "wasteful ways of eating"

have been summarized while breaking down technical terms as much as possible.

In this middle installment of the apple series, this is

highly practical contentthat I have diligently and steadily researched by following papers and data.

I decided to explain this thoroughly because I want you to know these points.

[Wasteful Point 1: What to do with the peel and core]

First, the simplest and most impactful point is "what to do with the peel."

To put it simply, apple procyanidins are...

• likely to be concentrated around the peel

• also packed tightly around the seeds (the core zone)

From the plant's perspective, the outer peel is constantly exposed to intense stress such as "sunlight, insects, and scratches." When you think about it calmly, isn't it amazing that it repels all that with just that one thin layer of skin!?
Concentrating a defensive force of polyphenols in that armor is, in a sense, a natural strategy.

"Peel it all" or "leave as much as possible"

Here, let's consider three common patterns.

1. Peel it thoroughly and eat only the flesh

2. Peel it roughly, leaving some skin here and there

3. Eat it with the peel on (wash well and cut as is)

If we consider it solely in terms of the "likelihood of receiving" procyanidins,

is the order.

"So, is it absolutely necessary to eat it with the peel?" issue

However,

• you don't like the texture of the peel

• it's being eaten by small children or the elderly

There are likely many situations where "eating it whole every time isn't realistic."

That is why I would like to suggest
what is recommended by the Aomori Apple Countermeasures Council,
**"Star Cut"**.

What? Star Cut!?
For those of you who are wondering, let me explain.

It is a cutting method that increases the edible portion by slicing it horizontally into rounds.

I will illustrate the Star Cut method!

Since there are many procyanidins in the flesh around the core, the Star Cut is effective. You can receive procyanidins without waste, right down to the very last bit.
To all of you who have been roughly cutting away the seeds of antioxidant power, thinking, "It's fine to be a bit sloppy, right?"...

It's okay, I was the same way, haha. If you start changing from the day you learn about it,your life will get better!

Even for those who say, "I hate desserts without the skin peeled!"you might find it's okay with the skin on if you combine it with salad or yogurt.

If you cut them out with cookie cutters,they look cute too!

Some of you might even be wild enough to say, "I can just bite into it without cutting it!" haha.

It is known that Tsuyoshi Kusanagiloves applesand is known for the anecdote that heeats them wholeon a daily basis. Apparently, he keeps an apple in his bag just like that. That is why his skin is so beautiful.
I really cannot believe he is over 50.

For those who don't mind eating it whole but are bothered by the core, there is a special item: the
apple corer.

By twisting it while pushing it straight in
and then pulling it out,
you can cleanly remove the apple core.

If you want to watch a video,
click hereto see how to use the corer.

Cutting that used to take over 5 minutes can be finished in 20 seconds. And above all...
eating an apple whole after removing the core is refreshing!

Find a routine that you feel you can stick with, and
thenlean just a little bit toward the skin side.
Even this small effort will make a difference over the long term.
Let's start "saving up" for the firmness and glow of your future skin.

[Wasteful Point 2: How to Heat and Cook]

The next point ishow to deal with "heat".

The relationship between procyanidins and "heat"

Some polyphenols, including procyanidins, have the property of

• being easily broken down or altered by intense heat.

This is the nature of them.

I have written some considerations based on research papers before this, but if you don't want to read them, just know this and skip ahead to 'Wasteful Point #3'.

According to the
“Research on Functional Components of Apples from Iizuna Town (Report 2) - Effects of Processing on Procyanidins -” from October 2021 by the Nagano Industrial Technology Center,

This is understood.

This study tracks how much the procyanidin amount changes during the manufacturing process of

• apple juice

• apple jam.

It tracks how much it changes during the manufacturing process.

【Rough image of experimental conditions】

• Juice

Produced by heating the squeezed juice at 90°C for 15 minutes. Then, cooled under running water.

• Jam

Produced by adding sugar equal to 90% of the weight of the raw material, boiling it in a pot, filling bottles while hot, tightening the caps, and letting it cool naturally (the temperature and duration of heating are not specified).

[Results]

• Juice

At the point of being squeezed into juice, it decreases to about 60% of the raw material,
and after going through the final heat treatment, it decreases to about 50% of the raw material.

• Jam

It decreases to about 20% of the raw material.

The impact of the significant reduction at the point of being squeezed into juice is strong, but
the fact that it decreases by 10% of the raw material during the 'heat treatment process' of the juice is also a point that cannot be overlooked. (60% at the squeezed juice stage - 50% after heat treatment = 10%)

In other words,

it can be read that 10% of the raw material was lost due to heating at 90°C for 15 minutes.

Now you know the approximate amount of reduction due to heating!
However, it is a pity that there was no description of the temperature and time for the jam...

Although sugar is added to the jam, it has not been squeezed, yet
it decreases to about 20% of the raw material (an 80% reduction of the raw material).
The effect of heating seems significant.

If we knew 'at what temperature and for how many minutes it was heated', we could likely figure out
'the limit of how much we can heat it'.

If you are interested in the details, you can also check the original text, which is available for free in the NARO literature database.
・Click here for the relevant paper in Agriknowledge (NARO Literature DB)

I really want to know the 'limit of heating'...

I personally like raw apples, but when it comes to every day, I want to increase my repertoire of dishes... so I searched for more information.

Then, I found a paper from overseas that investigated the thermal decomposition of phenolic components in apple juice!
It is a study that analyzed the overall phenols in apple juice rather than a study on procyanidins, but procyanidins are also included in it.

It is a highly advanced study written in English, so it seems like it will take time to read, but I plan to investigate the 'limit of heating' and write an article about it later. Please look forward to it!

[Wasteful Point 3: Storage Methods and Procyanidins]

The final point is how to store them.
Have you ever had the experience of the surface of a cut apple turning brown immediately? That is exactly what speaks to the powerful antioxidant power of procyanidins.

Helping with human "anti"-oxidation means that they themselves are extremely prone to oxidation. Think of it as them acting as a substitute to protect you. Therefore, you must be careful about how you store them.

This is actually a very deep topic, and
there is talk that changes in components, including procyanidins, can occur depending on the storage temperature and duration of the apples.

Here,

is all we will cover. This kind of thing
will emerge as the 'difference' that affects your skin and physical condition a few years from now.

Three points to keep in mind for now

1. Planned bulk buying is OK!

   • It is OK to buy in bulk! You don't need to chase ideals and go to the supermarket every day.
     However, please be sure to store them in the refrigerator.

   • Look at your own pace and try to aim for an amount you can finish within 2 months. (From the perspective of procyanidins alone, they can last about 3 months in the refrigerator, but about 2 months is generally how long you can store them well without letting them rot.)

2. [Store in the refrigerator] Do not leave them in places with direct sunlight & high temperatures

   • Always store them in the refrigerator

   • Even when leaving them in a corner of the kitchen,
     it is recommended to avoid places where the temperature is likely to rise, such as next to the stove or by a window.

3. Even though procyanidins are resistant to proper storage, leaving them cut is strictly prohibited

   • When cut, certain enzymes become active, and
     polyphenols like procyanidins and catechins react with oxygen and turn brown

   • Processed products are more susceptible to temperature than fresh apples and are not suitable for room temperature storage

[“Slight improvement” apple habits you can start today]

For those who have read this far,

Some of you may feel this way.

So, in conclusion, I will summarize some
relaxed improvement suggestions, like “let’s just try doing this much” for you.

Step 1: Change how you deal with the peel a little

• For those who used to peel the whole thing every day,
  → try star-cutting

• For those who don't mind the peel that much,
  → when eating at home, basically keep the peel on and core it to save time. Done in 20 seconds!

• For the amount you put on salads or yogurt,
  → deliberately choose to keep the peel on

Instead of “keeping the peel on everything,”
aiming to “slightly increase the ratio of peel-on” will make it much easier.

Step 2: Reconsider the “degree” of heating

• If you heat it at 90°C for 15 minutes, procyanidins won't decrease that much.

• If possible, “raw”, “slightly heated” is the most efficient way to consume them

• From jam experiments, “long-time heating is a no-go” can be inferred

Don't decide that “heating is evil” and “raw is the only way,”

try adjusting with that kind of feeling.

Step 3: Be a little conscious of how you buy and where you store them

• You don't have to go to the supermarket "every day"
  → They store well long-term if refrigerated. Bulk buying is okay!

• However, they are weak when cut and stored...
  → Use handy items like apple corers to eliminate daily hassle!

• Keep processed products in the refrigerator
  → Since they are often already cut,always keep them in the refrigerator!

Even with just these 3 steps,

• while increasing your chances of "properly receiving" procyanidins,

• while keeping the enjoyment and ease of eating,

you can get closer to that state.

[Summary]

Finally, here is a concise summary of the key points from this article.

• The areas around the skin and core are where procyanidins tend to gather
  → It's okay to start by "increasing the ratio of skin-on apples just a little." Use star-cutting to improve the texture. Stop cutting the core roughly and use an apple corer to save time.

• Overcooking might be a bit of a waste
  → The idea of "using" raw, lightly cooked, or different "degrees" of cooking according to the season or your mood is important.

• Storage is an important point that also relates to how procyanidins "remain"
  → For now, just "bulk buying is okay (within 2 months is fine)," "store in the refrigerator," and "cut/process right before eating" are things you can start practicing today.

There is absolutely no need to aim for perfection.

I would be happy if you could try it with that kind of relaxed feeling.