Re: Choosing apples?

[Guest guest]

Hi Willie:

Thanks. Useful info. My guess is that the beneficial compounds are

in the skin. Does anyone know?

If we could take the sugar (calories) out of apples they would be too

tart because of the malic acid. If we could take ther sugar and acid

out we'd be able to get the beneficial components without the

calories, and in a palatable form. My bet is that fifty years from

now products like that will be available.

Anyone know what happens to the skins that are left over in the

production of apple juice?

Rodney.

> >

> > On a table I put together some years ago apples, for example,

came

> > out below 'bacon double cheeseburger' and not far above 'salt

pork'

> > based on the * asterisked criterion above, using six important

> > nutrients, three vitamins and three 'minerals'.

>

> Yes, I thougt the same years ago, and in fact I didn't eat an apple

> for seven years or so, but then I found this paper, and really made

> me think... Here is for you, friends...

>

> http://www.nutritionj.com/content/pdf/1475-2891-3-5.pdf

>

> Apple phytochemicals and their health benefits.

>

> Boyer J, Liu RH.

>

> Department of Food Science and Institute of Comparative and

> Environmental Toxicology, Cornell University, Ithaca, New York

14853-

> 7201 USA. RL23@c...

>

> 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.

>

> PMID: 15140261 [PubMed - as supplied by publisher]

>

> Cheers

>

> Willie