fw: an apple a day

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http://www.nutritionj.com/content/3/1/5

 

Abstract

 

Evidence suggests that a diet high in fruits and vegetables may decrease the

risk of chronic diseases, such as cardiovascular disease and cancer, and

phytochemicals including phenolics, flavonoids and carotenoids from fruits and

vegetables may play a key role in reducing chronic disease risk. Apples are a

widely consumed, rich source of phytochemicals, and epidemiological studies have

linked the consumption of apples with reduced risk of some cancers,

cardiovascular disease, asthma, and diabetes. In the laboratory, apples have

been found to have very strong antioxidant activity, inhibit cancer cell

proliferation, decrease lipid oxidation, and lower cholesterol. Apples contain a

variety of phytochemicals, including quercetin, catechin, phloridzin and

chlorogenic acid, all of which are strong antioxidants. The phytochemical

composition of apples varies greatly between different varieties of apples, and

there are also small changes in phytochemicals during the maturation and

ripening of the fruit. Storage has little to no effect on apple phytochemicals,

but processing can greatly affect apple phytochemicals. While extensive research

exists, a literature review of the health benefits of apples and their

phytochemicals has not been compiled to summarize this work. The purpose of this

paper is to review the most recent literature regarding the health benefits of

apples and their phytochemicals, phytochemical bioavailability and antioxidant

behavior, and the effects of variety, ripening, storage and processing on apple

phytochemicals.

 

[snip]

 

Conclusion

 

In numerous epidemiological studies, apples have been associated with a

decreased risk of chronic diseases such as cardiovascular disease, cancer, and

asthma. In vitro and animal studies have demonstrated that apples have high

antioxidant activity, can inhibit cancer cell proliferation, decrease lipid

oxidation, and lower cholesterol, potentially explaining their role in reducing

risk of chronic disease. Apples contain a wide variety of phytochemicals, many

of which have been found to have strong antioxidant activity and anticancer

activity. The interaction of the many apple phytochemicals warrants more study

as researchers attempt to further explain the mechanism behind the apple's

ability to reduce risk of chronic disease. Recent research has shown that apples

do contain bioavailable phytochemicals, although more work is needed to better

understand the bioavailability of phytochemicals within the apple matrix as

opposed to pure phytochemicals.

 

Many factors affect the phytochemical profile of apples, and are important to

consider as one attempts to understand and maximize the health benefits of

apples. Phytochemical concentrations vary greatly between different cultivars.

The level of some phytochemicals varies during maturation of the fruits in

response to available light, stage of fruit development and to some types of

fertilization. In general, storage of apples does not seem to greatly affect

apple phytochemicals, but the processing of apples for juice results in a very

significant decrease in phenolics. Processed apple peels retain their phenolic

and flavonoid compounds activity and therefore may be used as a value-added

ingredient with potent antioxidant activity.

 

The potential health benefits of apples are numerous. Regular consumption of

fruits and vegetables, including apples, as part of a healthy diet may aid in

the prevention of chronic disease and maintenance of good health.

 

 

 

Bob Avery

 

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