Apple skins contain many of the polyphenols found in other fruits, but in higher concentrations. One of those compounds is a polyphenol called phloridzin. Scientists conducting initial investigations found that the use of apple polyphenols increased the life span of various species by 10% to 12% by ramping up gene expression of vital natural cellular antioxidant systems. The apple polyphenol phloridzin is especially active against glycation, one of the most common effects of normal aging. Phloridzin attacks glycation and its effects at many different levels, starting with blood sugar. Studies show that phloridzin significantly inhibits glucose uptake into intestinal cells, as well as the active transport of glucose out of those cells and into the bloodstream. Some sugar, of course, is inevitably absorbed, where it forms carbonyl molecules which react with proteins and DNA to form advanced glycation end-products, or AGEs. Phloridzin inhibits formation of those carbonyl compounds. Phloridzin also traps any remaining carbonyls that are produced, inhibiting them from reacting with more vulnerable body molecules. Apple polyphenols promote colon health by scavenging oxygen free radicals, a potent means of increasing cellular mechanisms and supporting DNA function. They also enhance production of natural antioxidant enzymes that colon cells use to protect themselves, inhibit enzymes which produce inflammatory cytokines, and have been shown to help protect the DNA of colon cells. Since health conscious people today obtain a wide range of polyphenols (such as green tea and pomegranate extracts), a daily dose of 300 mg to 600 mg of apple polyphenols may be all that is needed to obtain desired benefits.