A cider a day may very well keep the doctor away

Scottish scientists say the good old west country beverage cider may offer health benefits to quaffers.

According to a research team from Glasgow University, the apples which are used to make English cider have the same health benefits as eating apples.

English cider apples it seems have particularly high levels of "phenolic antioxidants" which are thought to give protection against strokes and cancer.

The researchers have found that apples and cider vary in their levels of phenolics and this is dependent on two factors, the type of apples used and the production methods.

On the strength of their convictions they have planned a further study in order to see how humans absorb phenolics from cider.

This study will be funded by the UK National Association of Cider Makers and the Biotechnology and Biological Sciences Research Council (BBSRC).

The trial will involve 12 participants who will drink a pint of cider each and, in order to ensure the volunteers do not consume the antioxidants from other food sources, they will avoid all other dietary sources of antioxidants, and urine and blood samples will be taken and analysed.

Study leader Serena Marks, says previous research suggests there may be an association between phenolics and protection against some serious diseases, so they are trying to find out how people get phenolics from their diet.

She believes the production methods of cider could be adapted so that the phenolic levels remain high, even after fermentation.

Professor Nigel Brown, of the BBSRC, says the research is exciting in that it shows how scientists and industry can work together to improve manufacturing techniques, not just for economic gain, but to bring about potential health benefits for the public too.

English cider is an alcoholic drink made from apples which are first crushed and then fermented; it usually has an alcoholic content of 5% or more and is stronger than beer.

The Brits are the greatest cider drinkers in the world and in UK it is available as sweet, medium or dry and in Somerset as 'scrumpy', a rather rough but potent version!