Fruit is an excellent source of nutrients, particularly antioxidants. Peaches contain high amounts of vitamin C and polyphenols, both of which have been shown to have antioxidant effects in humans and animals. Studies have investigated the vitamin C and polyphenol content of different varieties of peaches, and found that the blood-flesh varieties are higher in anthocyanins, which is not surprising as anthocyanins often give fruits their red colours. In addition, blood-flesh peaches were also higher in hydroxycinnamic acids and flavonols. For example, the chlorogenic acid (a hydroxycinnamic acid) content was 4 times higher in blood-flesh peaches compared to white-flesh peaches and quercetin glycosides (a flavonol) was 20–40 times higher. The vitamin C content of blood-flesh peaches was 40 % higher compared to white-flesh peaches. However, the catechin content of white-flesh peaches was double that of blood-flesh peaches. The total antioxidant content was higher in the blood-flesh peaches, but sugar contents were similar.
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