The populace of the British Isles have been fermenting apple juice into cider and cider vinegar for at least 2000 years. We know that cider and cider vinegar were both important commodities by the time of the Roman invasion in 55 BC.
From pre-history onwards mankind has placed great faith in the power and restorative magic of cider vinegar. Modern science is just beginning to explain some of the magic and reveal the benefits of apple cider vinegar!
Phenolics are antioxidants and studies suggest that there is a strong correlation between the presence of phenolics and the body’s ability to protect itself against diseases like stroke, heart attack and cancer.
The lead researcher, Dr Marks, told Somerset Cider Vinegar that the highest levels of phenolics were found in the traditional Somerset variety Yarlington Mill (grown extensively at West Croft farm) and Medaille D'or (a French cider apple).
The research was funded by the Biotechnology and Biological Science Research Council UK.
Professor Roger Corder – who is famous for the ‘Red-Wine Diet – extensively tested traditional ciders for procyanidins (plant chemicals which protect against diabetes and heart attacks) whilst conducting his studies and concluded that ‘real’ cider contains higher levels than most wines.
He also found that traditional ciders, made only from cider apples, had procyanidin levels 95% higher than ‘factory’ ciders.
Prof. Corder was brought up in the Blackdown Hills, Somerset and is Fellow of the Royal Society of Medicine and a member of the Society for Endocrinology, and the British Pharmacological Society.