What Apple Has the Highest Polyphenols? A Deep Dive Into Antioxidant-Rich Varieties

December 7, 2025 •

4 min read

Research into the polyphenol content of apples reveals significant differences between varieties, with some studies showing Pink Lady or Red Delicious as leading contenders, while the overall polyphenol count is highly dependent on the fruit's skin. This variability makes identifying a single "highest polyphenol" apple a complex task, influenced by factors like growing conditions and analytical methods.

Quick Summary

Several apple varieties consistently rank high in polyphenol content, including Pink Lady, Red Delicious, and certain heirloom types. The apple's skin is where most of these beneficial compounds are concentrated.

Key Points

Pink Lady: A study from Edith Cowan University identified the Pink Lady (Cripps Pink) variety as containing the most polyphenols among 91 tested cultivars.
Red Delicious: Often ranks high in total phenol and anthocyanin content, with the deep red skin providing significant antioxidant properties.
Northern Spy: Unique for having a high concentration of antioxidants in its flesh, making it a good choice even when peeled.
Eat the Skin: The apple's skin contains significantly more polyphenols than the flesh, so eating the whole fruit is crucial for maximum benefit.
Heirloom Apples: Many traditional and heirloom varieties tend to possess higher polyphenol content than many modern commercial apples.
Boskoop: Research on freshly prepared apple juices showed high polyphenol content for this specific variety.
Cultivation Matters: Environmental factors like UV light exposure and temperature, in addition to genetics, influence an apple's final polyphenol count.

The Surprising Truth Behind Apple Polyphenols

While the saying "an apple a day" touts general health benefits, the specific nutritional profile of an apple can vary significantly depending on the cultivar. Polyphenols, powerful plant-based antioxidants, are central to many of these health properties. Numerous studies have attempted to rank different varieties, but the results can be inconsistent due to research variables and natural factors. However, a few varieties emerge as frequent top contenders, while one rule remains consistently true: the peel is paramount.

Why the Peel is the Richest Source

For any apple variety, the skin is where the highest concentration of polyphenols is found, often containing several times more than the flesh. This is especially true for flavonoids, which are a major class of polyphenols. The deep red pigments found in many apple skins are anthocyanins, a potent type of polyphenol associated with various health benefits. Peeling an apple, therefore, drastically reduces its potential health impact, making it a less effective source of antioxidants.

Leading Varieties for High Polyphenol Content

Based on various studies, here are some of the apple varieties frequently cited for their high polyphenol and antioxidant content:

Pink Lady (Cripps Pink): An analysis found this variety to have a high concentration of polyphenols. This study specifically tested 91 varieties, lending significant weight to the finding.
Red Delicious: This variety is rich in total phenols and epicatechin, with its deep red skin containing high levels of anthocyanins. A 2005 Canadian study also ranked it highly for antioxidant content.
Northern Spy: A Canadian study indicated that while this variety's skin has fewer polyphenols than Red Delicious, its flesh contains twice as many, making it a great option even for those who prefer to peel their apples, though eating the peel is still best.
Granny Smith: Some research indicates high polyphenol content, including flavonoids like quercetin and catechin, which may also positively impact the gut microbiome. The tartness is a sign of its higher flavonoid levels.
Boskoop: One study on fresh apple juices found Boskoop to have one of the highest polyphenol contents measured in the test.
Traditional/Heirloom Varieties: Several studies suggest that many traditional and heirloom apple varieties contain significantly higher levels of polyphenols compared to modern, commercial cultivars. A 2015 book points out that wild apples can have profoundly more phytonutrients than domesticated versions.

Comparison Table: Polyphenols in Popular Apples

Determining the absolute highest polyphenol apple is challenging due to varying research, but the following table compares some common varieties based on total phenolic content (TPC), a measure of overall polyphenol levels. Note that results can vary by study, harvest, and testing methods.


Apple Variety	Typical Color	Key Polyphenol Compounds	Average Relative TPC Score*
Pink Lady	Pink-red blush	Flavonoids, procyanidins	High (often highest)
Red Delicious	Deep red	Anthocyanins, epicatechin	High
Granny Smith	Green	Quercetin, catechin	Variable (some studies high)
Northern Spy	Red-yellow	Procyanidins, flavanols	High (especially flesh)
Fuji	Red-yellow	Chlorogenic acid, catechin	Variable (often lower than top tier)
Royal Gala	Red stripes	Catechin, flavanols	Variable (some studies high)

*Relative TPC scores are based on various studies and are not absolute values. The highest scores are found in the skin.

Factors Influencing Polyphenol Levels

Several factors can influence the final polyphenol concentration in an apple. These include:

Variety: As highlighted, genetic differences are the primary determinant of a cultivar's polyphenol potential.
Ripeness: Polyphenol content can change during the ripening process. For example, anthocyanin levels increase significantly in the weeks before harvest in red-skinned varieties.
Cultivation Practices: Exposure to ultraviolet light, temperature conditions, and soil nutrients can all impact polyphenol synthesis. Better light exposure often leads to higher anthocyanin levels.
Storage: Polyphenol levels can degrade over time, meaning a fresh apple is often more potent than one stored for months.
Testing Method: The way researchers extract and measure polyphenols can affect reported values. Some methods capture more types of compounds than others.

The Health Benefits of Apple Polyphenols

Beyond their antioxidant properties, the polyphenols in apples are associated with a range of health benefits. They can help reduce oxidative stress, improve cardiovascular health by supporting healthy cholesterol levels, and act as prebiotics to improve gut health. Regular consumption of apples, particularly with the skin, is linked to a reduced risk of chronic diseases like heart disease, diabetes, and even certain cancers.

Conclusion: Eat the Whole Apple for Maximum Benefits

Pinpointing the single apple with the highest polyphenols is difficult due to genetic diversity and cultivation factors. However, varieties like Pink Lady, Red Delicious, and Northern Spy are strong candidates. For maximum benefit, the most important takeaway is to consume the whole apple, including the skin, where the concentration of polyphenols is most potent. Selecting an apple variety that is deeply colored and enjoying it fresh will provide a significant dose of these beneficial antioxidants, contributing positively to overall health.

Nova Publishers provides an in-depth review of apple polyphenols and their health benefits.

Frequently Asked Questions

No single apple is definitively proven to have the highest polyphenols in every circumstance. Research varies based on cultivar, growing conditions, and testing methods. However, studies have identified Pink Lady and Red Delicious as varieties with high polyphenol levels, especially in their skin.

Yes, there can be. Red apples often contain higher levels of anthocyanins, the specific type of polyphenol that gives them their red color. Some green apples, like Granny Smith, have high levels of other flavonoids, but generally, the color indicates a higher concentration of certain compounds.

While some studies have indicated that traditional or heirloom varieties, which might be more common in organic farming, have higher polyphenols, the impact of organic vs. conventional on polyphenol content is not consistently conclusive across all research.

The best method is to eat the apple raw and whole, including the skin. Heat and processing can degrade some polyphenol compounds. If you cook apples, keeping the skin on and using minimal heat can help preserve some of the nutrients.

Yes, multiple studies confirm that many wild and traditional heirloom apple varieties have significantly higher polyphenol and phytonutrient levels than the mass-marketed commercial apples we commonly find today.

Yes. Due to their widespread availability and high consumption rates, apples are one of the most important sources of dietary polyphenols in Western diets.

Yes, research has shown that apple seeds also contain polyphenolic compounds, including phloridzin. However, the overall concentration in the fruit is heavily weighted towards the peel and flesh.