Scientists are examining whether a glass of cider is more effective than an apple a day in terms of keeping the doctor at bay.
Researchers at the University of Glasgow have discovered that English cider apples contain high levels of "phenolic antioxidants", chemicals which have been linked to protection against strokes, heart disease and cancer.
As a result, the compounds, which help give cider its taste and colour, could also provide major health benefits, scientists believe.
The Glasgow researchers now intend to test their theory by examining how humans absorb the antioxidants from cider, with the help of twelve willing volunteers.
Each will be required to drink a pint of cider so that scientists can assess whether the disease-fighting chemicals are passed into their bodies as a result.
The Scottish experts have already found that some types of apples and some varieties of cider contain higher levels of phenolics than others.
They believe that if the health benefits of phenolics in cider are proven then methods of producing scrumpy could be adapted to ensure that levels of the compound remained high, even after fermentation.
Commenting on the study, lead researcher Dr Serena Marks said: "Previous research suggests there may be an association between phenolics and protection against some serious diseases, so we are trying to find out how we get phenolics from our diet.
"We know that apples are high in phenolics and our research shows that cider apples have a higher phenolic content than dessert apples," she added.
The latest research into the potential health benefits of cider is being funded by the Biotechnology and Biological Sciences Research Council (BBSRC) and the National Association of Cider Makers.