Previous research has suggested that different food matrixes may affect the bioavailability of polyphenols in the colon. In that apples are rich in a diverse array of vitamins, minerals and polyphenol antioxidants, German researchers find that apple smoothies deliver a higher quantity of bioavailable polyphenols to the colon than apple juices or ciders, and may therefore be effective in the prevention of chronic colon diseases.  Stephanie Hagl, from the Division of Food Chemistry and Toxicology, University of Kaiserslautern (Germany), and colleagues completed a study to determine the amounts of polyphenols and quinic acid reaching a simulated healthy colon (represented by ileostomy bags) after ingestion of apple smoothie, a beverage containing 60% cloudy apple juice, and a 40% apple puree or cider.  The team found that the amounts of polyphenol and quinic acids reaching the ileostomy bags were considerably higher after apple smoothie consumption, as compared to after the consumption of cloudy apple juice or cider. The researchers speculate that the differences in bioavailability may be related to the differences in the amounts of cell wall constituents which may reduce polyphenol metabolism. They conclude that: “These results suggest that the food matrix might affect the colonic availability of polyphenols, and apple smoothies could be more effective in the prevention of chronic colon diseases than both cloudy apple juice and apple cider.”