Apples are a widely consumed, rich source of phytochemicals, and research has shown that biologically active components in plant-based foods, particularly phytochemicals, have important potential to modulate many processes in the development of diseases, including cancer, cardiovascular disease, diabetes, pulmonary disorders, Alzheimer’s disease, and other degenerative disease states.
Apples contain a variety of phytochemicals, including quercetin, catechin, phloridzin and chlorogenic acid, all of which are strong antioxidants.
In the early 1990's, researchers examined well over one hundred epidemiological studies relating to diet and cancer, and in 128 of 156 dietary studies, fruits and vegetables had a significant protective effect against a variety of different cancers. They found that those who consumed low amounts of fruits and vegetables were twice as likely to have cancer compared to those who ate high amounts of fruits and vegetables.
Pectin in apple exerts prebiotic effects and is fermented by the microflora in the large intestine resulting in the formation of short chain fatty acids (SCFA) which are absorbed and metabolized in the colonic mucosa, liver, or peripheral tissues. It has been established a relationship between the consumption of pectins and maintenance of normal blood cholesterol concentrations and a reduction of post prandial glycaemic responses.
Apples also provide an array of antioxidants. These substances help neutralize free radicals. If too many free radicals accumulate in the body, they can cause oxidative stress, and this can lead to cell damage.
Apple also contains several nutrient as well as non-nutrient components, including, minerals, and vitamins. Apples are rich in vitamins C and E, some pro-vitamin A carotenes, lutein, folic acid, potassium and magnesium.
Fruit of apple for your health
