Corpus ID: 40657265

Antioxidants of Apples

  title={Antioxidants of Apples},
  author={Jeanelle Boyer and Rui Hai Liu},
11 I n the United States and most industrialized countries, cardiovascular disease and cancer are ranked as the leading causes of death. These diseases have been linked to lifestyle choices, one of the most important of which is diet. It has been estimated that eating a healthy diet could prevent 30 percent of all cancers. Many of us as children were told to “eat your vegetables because they are good for you,” and the adage, “an apple a day keeps the doctor away” is still quite popular… Expand
Apples: content of phenolic compounds vs. variety, part of apple and cultivation model, extraction of phenolic compounds, biological properties.
This paper summarizes and compiles information about apple phenolic compounds, their biological properties with particular emphasis on health-related aspects. Expand
It was concluded that eight apple genotypes could be useful to improve genetic diversity among genotypes for breeding and are comprised of three main clades with robust bootstrap value. Expand
Effects of Antioxidant Activities in Ethanol Extract of Apple Peel, Grape Peel, and Sweet Potato Peel as Natural Antioxidant
This study examined the antioxidant capacities of apple peel, grape peel, and sweet potato peel. The antioxidant activities were evaluated using total phenolic contents, total flavonoids contents,Expand
Novel malic acid mediated green route for the synthesis of hydroxyapatite particles and their spectral characterization
Hydroxyapatite [Ca10(PO4)6(OH)2, HAP], a principal inorganic constituent of bone and teeth, is widely used in the biomedical field, due to its similarity, chemically and structurally to the bones. InExpand
Physiological responses of 'Jonagold' apple (Malus domestica Borkh.) following postharvest 1-Methylcyclopropene (1-MCP) application
Flesh firmness and tartness (‘freshness’) were the most important drivers of consumer preference and fruit quality decreased during storage and shelf-life depending on 1-MCP treatment, storage condition and -duration. Expand
Yabani-Ekşi Elmanın (Malus sylvestris Miller) Antioksidan Aktivite ve Fenolik Madde İçeriği Üzerine Farklı Kurutma Yöntemlerinin Etkisi
Bu calisma kapsaminda, Bayburt cevresinde yetisen yabani eksi elma (Malus sylvestris Miller) ornegi dort farkli kurutma yontemi (infrared kurutma, sicak havada kurutma, oda sicakliginda kurutma veExpand


The Effect of Fruit and Vegetable Intake on Risk for Coronary Heart Disease
A 1-serving/d increase in fruit or vegetable intake was associated with a 6% lower risk for ischemic stroke, after controlling for standard cardiovascular risk factors, and analyses limited to confirmed cases yielded results very similar to those obtained when all cases were included. Expand
Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study
Flavonoids in regularly consumed foods may reduce the risk of death from coronary heart disease in elderly men and showed an inverse relation with incidence of myocardial infarction. Expand
Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence.
It would appear that major public health benefits could be achieved by substantially increasing consumption of fruit and vegetable consumption, and in particular in cancers of the esophagus, oral cavity, and larynx, for which 28 of 29 studies were significant. Expand
Flavonoid intake and risk of chronic diseases.
The risk of some chronic diseases may be lower at higher dietary flavonoid intakes, and a trend toward a reduction in risk of type 2 diabetes was associated with higher quercetin intakes. Expand
Absorption, metabolism and health effects of dietary flavonoids in man.
  • P. Hollman, M. Katan
  • Chemistry, Medicine
  • Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie
  • 1997
The extent of absorption of flavonoids is an important unsolved problem in judging their many alleged health effects, and pharmacokinetic studies with dietary quercetin glycosides showed marked differences in absorption rate and bioavailability. Expand
Dietary flavonoids and the risk of lung cancer and other malignant neoplasms.
The association between flavonoid intake and lung cancer incidence was not due to the intake of antioxidant vitamins or other potential confounding factors, as adjustment for factors such as smoking and intakes of energy, vitamin E, vitamin C, and beta-carotene did not materially alter the results. Expand
Flavonoid intake and the risk of cardiovascular disease in women.
Flavonoid intake was not strongly associated with a reduced risk of CVD, and the nonsignificant inverse associations for broccoli, apples, and tea with CVD were not mediated by flavonoids and warrant further study. Expand
Oxidants, antioxidants, and the degenerative diseases of aging.
It is argued that this damage to DNA, protein, and lipid is a major contributor to aging and to degenerative diseases of aging such as cancer, cardiovascular disease, immune-system decline, brain dysfunction, and cataracts. Expand
Intake of fruits, vegetables and selected micronutrients in relation to the risk of breast cancer
It is suggested that high intake of certain vegetables and fruits may be associated with a reduced risk of breast cancer, and intake of fruits was inversely associated with breast cancer risk. Expand
Prospective study of fruit and vegetable consumption and risk of lung cancer among men and women.
Higher fruit and vegetable intakes were associated with lower risks of lung cancer in women but not in men, and it is possible that the inverse association among the women remained confounded by unmeasured smoking characteristics, although fruits and vegetables were protective in both men and women who never smoked. Expand