Here is an alternative phrasing: DNA damage and the resulting risk of cancer are reduced by antioxidants such as polyphenol and flavonoids which are found in apples.

polyphenol non flavonoid polyphenol non flavonoid

The soluble factor will change depending on the tea leaves that you use. the amount of the polyphenol will make a difference as well.

Polyphenol oxidase causes browning in fruit. While often considered a negative effect, this chemical is important in coloring tea, cocoa, and some white wines.

Vitamin C has been recognized as an antioxidant.

What I need is a good antioxidant.