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Apples and Apple Products on the Hottest Foods List |
| Apples
are one of the “hottest” phytochemical-rich foods recommended “to
consume more of” in 1999, according to Dr. Barbara Levine at the
Cornell Medical Center’s Nutrition Information Center. Phytochemicals
are naturally occurring compounds that are in foods such as fruits,
vegetables, grains, legumes, seeds, licorice root, soy, and green tea.
There are more than 3,000 types of phytochemicals. Phytochemicals, which
give plants their color, flavor and smell, have significant health
benefits. Many researchers believe they reduce the risk of several
chronic diseases, including heart disease and cancer. Apples, apple
juice and applesauce contain a wide range of flavonoids and other
phenolic compounds which are known for their strong antioxidant
activity. Flavonoids in some fruits have shown to work against
low-density lipoproteins (bad cholesterol). Apples and apple juice may
be heart healthy due to their antioxidant properties associated with the
phenolic compounds found in apples.
Coronary death rates are higher among those with low dietary intake of flavonoids. The flavonoids found in apple products may also help prevent cancer. A recent study conducted in Finland found that flavonoids in apples played a major role in decreasing the risk of lung cancer by 58 percent. Quercetin, a flavonoid found largely in apples and apple juice, provided 95 percent of the total flavonoid intake in the population studied. Researchers concluded that the more apples consumed, the less risk of lung cancer and others malignancies, including skin and colon cancer. Other “hot foods” included on The Nutrition Information Center report were: citrus fruits/juice; cruciferous vegetables (such as broccoli, cabbage, cauliflower and brussels sprouts); garlic; and, tomatoes. With respect to apples/apple juice, the report concluded that “a flavonoid from an apple or glass of apple juice a day might actually keep the doctor away!” (Nutrition Information Center, January 13, 1999; The Nutrition Information Center is a component of the Clinical Nutrition Research Unit of The New York Hospital-Cornell Medical Center and Memorial Sloan-Kettering Cancer Center.)
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