Originally published October 20 2005
Canadian researchers examine antioxidants in apples
by Mike Adams, the Health Ranger, NaturalNews Editor
According to researchers at Agriculture and Agri-Food Canada, the skin of the most common apple in the U.S., the Red Delicious, contains six times more antioxidants than the flesh of the apple.
A Canadian government study that measured the levels of antioxidants in eight varieties of apples found that Red Delicious contain the highest concentrations of the health enhancing chemicals.
The skin of Red Delicious apples, the most common variety grown in the United States, contains over six times more antioxidant activity than the flesh, according to researchers at Agriculture and Agri-Food Canada.
Though antioxidants are believed to help ward off certain diseases, more research is needed to determine whether quantity alone counts.
Until that is known, food scientist Rong Tsao says his study, which also identified the chemicals responsible for antioxidant activity in apples, probably is most useful to horticulturists breeding new, antioxidant-rich varieties.
The information also could lead to the development of techniques for harvesting antioxidants from the waste products of the apple processing industry, the bulk of which is peel, Tsao said during a recent telephone interview.
The study, to be published in the June 29 issue of Journal of Agricultural and Food Chemistry, compared apple varieties popular in Canada, some of which are available only regionally in the United States.
Northern Spy was No. 2, followed by Cortland, Ida Red, Golden Delicious, McIntosh and Mutsu.
If you simply can't bear to eat the peel, the sweet-tart Northern Spy ranks No. 1 for antioxidants in flesh alone.
Cortland was second, followed by Red Delicious.
Though apples have significantly lower concentrations of antioxidants than other fruits, especially many berries, researchers say year-round availability and greater popularity might make them a better source for many people.
Jeffrey Blumberg, a professor of nutrition and antioxidant expert at the Friedman School of Nutrition at Tufts, praised the research, saying analyzing and ranking foods in this manner is key to understanding disease.
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. NaturalNews.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NaturalNews.com/terms.shtml