evidence has shown that the
old proverb, “An apple a day
keeps the doctor away,” may
be correct.
Although apples don’t, with the
exception of potassium, contain any
particular vitamin or mineral, they do
contain high levels of various plant
chemicals, including the flavonoid
quercetin, which has anticancer and
anti-inflammatory action. They are also a valuable source of pectin, a soluble fiber that
can help lower “bad” cholesterol and help prevent colon cancer. Research has found
that adults who eat apples have smaller waistlines, less abdominal fat, and lower blood
pressure than those who don’t—apples may also prevent asthma in children. Apples
are also virtually fat-free.
Rich in flavonoids for healthy heart and lungs.
Ideal snack for dieters as they are low in calories, low on the glycemic index (GI),
and can keep hunger at bay.
Fiber content is rich in pectin, which can improve the blood lipids profile and
reduce “bad” cholesterol.
A good source of potassium, which can prevent fluid retention.
Practical tips:
Don’t keep your apples in a light, hot room as they will rapidly lose their vitamin C
content. Instead, keep them in a plastic bag with air holes in the refrigerator, or in a
cool, dark cupboard. Try to eat the skin as it contains up to five times as many plant
chemicals as the flesh. When preparing apples, put the cut slices into a bowl of water
with 1–2 tablespoons of lemon juice to prevent browning.
