Many people mistakenly believe that cut, peeled or bitten berries turn dark due to a reaction between the iron in the fruit and oxygen.
Why do apples turn dark?
In reality, it is not iron that enters into the reaction, but plant polyphenols (quercetin, catechin, anthocyanin).
These substances help protect the body from various negative influences.
They can also act as antioxidants, eliminating free radicals and preventing cell damage.
Another positive effect of polyphenols on the body is that they reduce inflammation, which can cause chronic diseases.
Some apples' flesh changes color more than others due to different amounts of enzymes and polyphenols.
Can you eat browned apples?
Brownish flesh does not indicate that the fruit has gone bad, so you can safely eat darkened apples.
And if you want to prevent darkening, grease the cut with sugar syrup or sprinkle with sugar. For the same purpose, you can use lemon or pineapple juice.
