New research indicates that fruit may contain higher levels of a type of beneficial compounds called polyphenols than was previously believed.

The research was conducted by Dr Sara Arranz and was published in the Journal of Agricultural and Food Chemistry. She found that in addition to the known extractable polyphenol content in fruits, there was also an unknown content that is not extractible but would nevertheless be metabolized when the fruit is eaten.

"These polyphenols are major constituents of the human diet with important health properties. To consider them in nutritional and epidemiological research may be useful for a better understanding of the effects of plant foods in health," says Professor Fulgencio Saura-Calixto, the leader of Arranz’s research group.

Polyphenols work much in the same way as antioxidants; they can remove free radicals from the bloodstream, prevent oxidation reactions and block certain processes involved in the development of cancer. Research has also been conducted as to whether the compounds can help treat cardiovascular disease and hypertension.

In addition to fruits, virtually every kind of tea has high polyphenol content. While eating more fruit is a positive step for those suffering from heart-related health issues, increasing the intake of antioxidants such as omega-3 fatty acids or Coenzyme Q10 may also help.