AN APPLE A DAY CAN KEEP CANCER AWAY
The journal “Nature” reported that natural nutrients found in apples can fight cancer. In fact, study authors say, one apple packs more cancer-fighting antioxidant capability than a 1,500-milligram megadose of vitamin C.
Good news about the health benefits of apples. The following is from the U. S. Apple Association on the health benefits associated with the consumption of apples and apple products.
Researchers at Cornell University in Ithaca, N.Y., found that nutrients contained in both apple skin and flesh inhibited the growth of colon cancer and liver cancer cells. Scientists believe that these phytonutrients can protect the body against chronic disease caused by the effects of the natural, but damaging, oxidation process. Antioxidants protect against free radicals, which contribute to cancer cell growth and other disease processes. The Cornell research indicates that apple antioxidant phytonutrients significantly reduce the growth of at least two types of cancer cells.
“In this research, we have shown the importance of these phytochemicals to human health,” said study lead author, Dr. Rui Hai Liu, in a June 21 Cornell News Service press release.
“Scientists are interested in isolating single components, such as vitamin C, vitamin E or beta carotene, to see if they exhibit antioxidant or anticancer benefits,” continued Dr. Liu. “It turns out that none of those works alone to reduce cancer. It’s the combination of flavonoids and polyphenols,” classes of antioxidant phytonutrients found in apples, “doing the work.”
According to the Cornell researchers, 100 grams of unpeeled fresh apple – about two-thirds of a medium-sized piece of fruit – provides the total antioxidant activity of 1,500 milligrams of vitamin C.
“Eating fruits and vegetables is better than taking a vitamin pill,” said Dr. Liu.
The Nature study is the latest of several recent studies reporting on a range of apple health benefits, many linked to the phytonutrients found in apples. In May, Finnish researchers reported in the European Journal of Clinical Nutrition that apple consumption may reduce the risk of stroke. In January of this year, researchers at the University of Hawaii reported in the Journal of the National Cancer Institute that apple phytonutrients are associated with a reduced risk of lung cancer, validating the same conclusion drawn by a separate, Finnish study published in the American Journal of Epidemiology in 1997. Also in January, British researchers reported that apple eaters have better lung function than non-apple eaters, as reported in the British journal Thorax.
In April 1999, researchers at the University of California-Davis reported that phytonutrients in apples and apple juice prevent oxidation of the “bad” type of cholesterol, and thus helped protect against heart disease. Apple antioxidants were linked to a reduced risk of heart disease in a Finnish study published in the British Medical Journal in 1996.
According to U.S. Department of Agriculture nutrient databases, apples are also a major source of fiber, containing both soluble and insoluble fibers. Fiber provides a range of health benefits, from protecting against heart disease to managing diabetes to controlling weight. Apples and apple products also contain potassium, which helps control blood pressure and protects against stroke.
Apples and processed apple products are the most consumed fruit in the United States. A recent survey of pediatricians concluded that apple juice is the first juice recommended for young children.
“Given the latest health findings, consumers of all ages should increase that apple or glass of apple juice a day to two, for better health,” said U.S. Apple Association nutrition communications director Julia Daly.
No more information.
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