Reasons To Eat Apples
Apples contain pectin: A type of soluble fiber that helps to lower artery-damaging LDL cholesterol, pectin in applesauce is also helpful in managing diarrhea. A single unpeeled apple provides nearly 4g of dietary fiber, almost half of which is heart-healthy pectin.
Apples contain anthocyanins: Natural food pigments, anthocyanins have antioxidant activity that may defend against carcinogens. They may also lower LDL "bad" cholesterol and prevent blood clots.
Apples contain glutathione: This antioxidant may have anticancer actions and improve the immune system's ability to fight off infections.
Apples contain rutin: A flavonoid that teams up with vitamin C to maintain blood-vessel health.
Apples contain quercetin: A flavonoid linked to a reduced risk for cancer development, quercetin may also help to prevent cataracts and reduce symptoms associated with respiratory ailments.
Apples contain phenolic acids: Apples contain caffeic, chlorogenic, ellagic, and ferulic acids, as well as other types of phenolic compounds that may help fight cancer.
Apples - Recommended Use
Vitamin C and glutathione: It is recommended to eat apples uncooked as they diminish by heat.
Pectin: It is better to cook the apples as the pectin is released when the apples' cell walls soften as they cook.
Insoluble fiber and anthocyanins: These are found in the apples' skin and it is best used unpeeled. If you are concerned about pesticides, buy organic apples.
Facts About Apples
In a recent study, the consumption of apples reduced risk for lung cancer. Researchers isolated quercetin, a powerful flavonoid, as the possible source of the anti-cancer effect. Although the phenolic acids and vitamin C found in apples may also protect the lungs.