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Why Do Insides of Apples Turn Brown After Slicing?

eating red apple

Story at-a-glance -

  • Cutting an apple exposes the cells to oxygen, which allows polyphenol oxidase (PPO) enzymes to rapidly oxidize the phenolic compounds in the apple tissues into ortho-quinones (o-quinones)
  • O-quinones form a natural antiseptic that helps protect the apple from bacteria and fungi
  • O-quinones react with oxygen and amino acids to produce melanin, which turns the apple brown

By Dr. Mercola

Apples are rich in phenolic compounds called polyphenols, which play a role in the color, flavor and nutritional quality of the fruit. They’re also the reason why apples turn brown soon after you cut them.


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