A new study published in Molecular Nutrition and Food Research found that apples and apple juice have similar cardiovascular protective properties to grapes. The researchers observed that processing the fruit into juice increases the bioavailability of antioxidants and phenolic compounds, which can help prevent early atherosclerosis.
Consuming apples and apple products is associated with a 27% decreased likelihood of being diagnosed with metabolic syndrome. Adults who eat apples also tend to have smaller waistlines and lower blood pressure levels.
Eating flavonol-rich foods like apples may help reduce pancreatic cancer risk, with quercetin identified as a key compound. Smokers who consumed more flavonols had a significantly greater risk reduction.
A study of over 34,000 women found that consuming apples was associated with reduced risk of mortality from cardiovascular disease and coronary heart disease. Flavonoids in apples were found to be linked with the reduction of bad cholesterol, a major contributor to cardiovascular disease.
A new study by UMass Lowell researchers suggests that consuming antioxidant-rich apple juice may increase the production of acetylcholine in the brain, leading to improved memory. The study found that mice fed with an apple juice-supplemented diet performed better on traditional Y maze tests.