By the ingestion of fresh apple fruit, it is masticated squeezing apple juice into the oral cavity and the juice is mixed with saliva. The mixture of saliva and apple juice is swallowed into the stomach where the pH is around 2. This paper deals with the reactions of polyphenols in the juice obtained by mastication of apple fruit with salivary nitrite under acidic conditions. The concentrations of catechins, procyanidins, and chlorogenic acid in the apple juice were approximately 55, 55, and 170μM, respectively, and the polyphenols were oxidized by salivary nitrite under conditions of the stomach. Rates of the oxidation increased in order chlorogenic acid
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