Originally published June 9 2005
Some red apples seem to have more antioxidants than others, scientists say
by Mike Adams, the Health Ranger, NaturalNews Editor
Canadian researchers who analyzed eight types of apples, found Red Delicious, Northern Spy and Ida Red had the most antioxidants. The findings could lead to a genetically improved breed of apple with even more antioxidants. Apples have long been recognized as a great source of antioxidants -- the chemicals that neutralize the unstable molecules known as free radicals, which destroy cells and are linked the negative effects of aging and the onset of some cancers. Polyphenols -- phytochemicals that act like astringents -- are major sources of antioxidants in apples. Empire apples had the least antioxidant activity of any of the apples studied.
Some apples might do a better job of keeping the doctor away than others, according to Canadian researchers who analyzed eight popular varieties of the fruit.
The researchers, led by Rong Tsao, Ph.D., of Agriculture and Agri-Food Canada in Guelph, Ontario, also pinpointed the individual chemical compounds responsible for antioxidant activity in apples.
The findings could lead to the breeding of hybrid apples that pack a heftier antioxidant punch.
The report appears in the June 29 issue of the American Chemical Society's peer-reviewed Journal of Agricultural and Food Chemistry.
Researchers have long known that apples are a good source of antioxidants, a group of chemicals that scavenge and neutralize unstable molecules called free radicals.
Free radicals, which can wreak havoc on cells and tissues, appear to play a role in the onset of heart disease and prostate, colon and other cancers.
Polyphenols - phytochemicals that act like astringents - are major sources of antioxidants in apples, but which polyphenols are most active in the fruit has perplexed scientists.
-- Two polyphenols, epicatechin and procyanidin B2, were the greatest contributors to total antioxidant activity of the apples.
Procyanidins accounted for about 60 percent of the antioxidant activity in the peel and 56 percent in the flesh.
"When taste and texture do not matter, choosing an apple with a high proportion of polyphenols in the flesh and skin can potentially produce more health benefits," Tsao said.
In rats, quercetin -- another potent antioxidant abundant in apples -- appears to protect brain cells against oxidative stress, a tissue-damaging process associated with Alzheimer's and other neurodegenerative disorders.
This study was published in the December 1, 2004, issue of the Journal of Agriculture and Food Chemistry.
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