Apple extract

Evidence suggests that a diet high in fruits and vegetables may decrease the risk
of chronic diseases, such as cardiovascular disease and cancer, and phytochemicals
phenolics, flavonoids and carotenoids from fruits and vegetables may play a key role
in reducing chronic disease risk. Apples are a widely consumed, rich source
of phytochemicals, and epidemiological studies have linked the consumption of apples
with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes.
In the laboratory, apples have been found to have very strong antioxidant
activity, inhibit cancer cell proliferation, decrease lipid oxidation, and lower
cholesterol. Apples contain a variety of phytochemicals, including quercetin, catechin,
phloridzin and chlorogenic acid, all of which are strong antioxidants.
The phytochemical composition of apples varies greatly between different varieties
of apples, and there are also small changes in phytochemicals during the maturation
and ripening of the fruit. Storage has little to no effect on apple phytochemicals,
but processing can greatly affect apple phytochemicals. While extensive
research exists, a literature review of the health benefits of apples and their
phytochemicals has not been compiled to summarize this work. The purpose of this
paper is to review the most recent literature regarding the health benefits
of apples and their phytochemicals, phytochemical bioavailability and antioxidant
behavior, and the effects of variety, ripening, storage and processing on apple

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