Antioxidants in Apples

Apples are a significant dietary source of antioxidants and have been associated with a reduced risk of chronic disease. Most of this protective quality in fruits and vegetables has been attributed to phytochemicals, which protect against oxidation. Oxidative damage plays a role in cancer and heart disease, and as oxidative damage accumulates it plays a role in the overall aging process. Flavonoids are a major class of phytochemicals found commonly in fresh fruits and vegetables. This is not just for hippies.

Dr. Boyer and Dr. Liu found apple to have the second highest level of antioxidant activity, compared to other commonly consumed fruits. Cranberry had the highest level of antioxidant activity, while apple was followed by red grape, strawberry, peach, lemon, pear, banana, orange, grapefruit, and pineapple in decreasing order.

A wide range of antioxidant content was found among different apple varieties. Fuji had the highest level of flavonoids, followed by Delicious, Northern Spy, Fortune, Gala, Liberty, Rome Beauty, Golden Delicious, Jonagold, Idared, Cortland, and Empire in decreasing order. Fuji also had the highest level of phenolics, followed by Delicious, Gala, Liberty, Northern Spy, Golden Delicious, Rome Beauty, Fortune, Jonagold, Idared, Cortland, and Empire in decreasing order.

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