Antioxidant phytochemicals apples

A variety of antioxidant phytochemicals in apples include catechin, procyanidins, hydroxyciimamates, flavonols, anthocyanins, and dihy-drochalcones. The consumption of apple contributes to the reduced risk of diseases such as cardiovascular disease and some forms of cancer (Boyer and Liu, 2004). In a recent study, the phenolic phytochemical composition and antioxidant activity of 67 varieties of apple cultivars were examined by Wojdylo et al. (2008). The total content of these phytochemicals varied from 0.5 to 2.7% of dry weight. In apple juice, the total phenolic content ranged from 0.02 to 0.1% of juice. Catechin and procyanidins are the major classes of apple phenolics, representing more than 80% of the total content. A small amount of anthocyanin was also found in red apples. The results of this study demonstrated that new varieties of apple, such as Ozark Gold, Julyred, and Jester, had the same... 

The consumption of a mixture of phenolic compounds presented in apple or purple grape juice inhibited mammary carcinogenesis in 7,12-dimethylbenzo[a]anthracene (DMBA) treated rats (Liu and others 2005 Jung and others 2006). However, the individual antioxidants of these foods studied in clinical trials, including (3-carotene, vitamin C, and vitamin E, do not appear to have consistent preventive effects comparable to the observed health benefits of diets rich in fruits and vegetables, suggesting that natural phytochemicals in fresh fruits and vegetables could be more effective than a dietary supplement. 

Flavonoids are polyphenolic antioxidants, which occur in a variety of foods of vegetable origin, such as tea, onions, and apples. Data from several prospective studies indicate an inverse association of dietary flavonoids with CHD. The role of these and other phytochemicals (such as plant stanols and sterols) in relation to CHD needs to be elucidated further. 

---