Plant
Apple polyphenols
Malus domestica
Polyphenols from the apple's skin hold back the enzymes that split starch and sugar, so carbohydrate is released into the blood gradually, not in a flood.
What the evidence shows
Every line below is carried on the blend page that makes the claim. Follow it to the pathway and its sources.
Procyanidins from the skin of the apple slow the enzymes that break carbohydrates down, so a sweet course arrives at the blood in a longer, lower curve.
Where it appears
2 blend pages carry this ingredient. Open it and you will find this ingredient in the list.
Pathways it touches
Every pathway named, with the published study behind it. · interstellarblends.com · Sign in