Scientists at Brewing Research International’s laboratories in Surrey have found as many antioxidants in half a pint of cider as in a glass of red wine. Antioxidants are thought to help stop cell damage called oxidation, which can contribute to cancer and degenerative diseases like dementia.

Vitamins C, E, and beta-carotene (vitamin A) are all antioxidants. Red wine and green tea are among foods rich in these compounds.John Thatcher, of Sandford in Somerset, Chairman of the National Association of Cider Makers, said: "I have spent a lifetime making cider, enjoying a regular glass or two."Now I can enjoy it all the more knowing it is helping to keep me healthy."

Dr Caroline Walker, a scientist at Brewing Research International, said: "For those who enjoy a glass of cider it is reassuring to know it may be healthy too. "But it is important that no-one drinks more than the recommended daily intake of alcohol.

A further study has been carried out on the absorption of polyphenols in cider into the blood stream by M. Susan DuPont, Richard N. Bennett, Fred A. Mellon and Gary Williamson of the Institute of Food Research, Norwich in the UK (Journal of. Nutrition. 2002 132: 172-175. The researchers found that the antioxidants in cider are readily absorbed into the blood stream.Their data shows that polyphenols are taken up from cider, that phloretin is excreted in the urine and suggest that low doses of quercetin are extensively methylated in humans.