Apples

Apples

Apples

Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The phyto-nutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

Antioxidants


Apple consumption has 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. Processed apple peels retain their phenolic and flavonoid compounds activity and therefore may be used as a value-added ingredient with potent antioxidant activity.

Apples contain good quantities of vitamin-C and beta-carotene as well. Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body. 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 in maintaining good health. 1

These statements have not been evaluated by the FDA.  Apples are not intended to diagnose, treat, cure, or prevent any disease.  Apples are a food, not a drug or dietary supplement.

Citations:

  1. Boyer, Jeanelle, and Rui Hai Liu. “Apple Phytochemicals and Their Health Benefits.” Nutrition Journal 3 (2004): 5. PMC. Web. 2 Dec. 2015. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC442131"