Apple phytochemicals and their health benefits
Jeanelle Boyer,Rui Hai Liu +1 more
TLDR
The purpose of this paper is to review the most recent literature regarding the health benefits of apples and their phytochemistryicals, phytochemical bioavailability and antioxidant behavior, and the effects of variety, ripening, storage and processing on apple phytochemicals.Abstract:
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 including 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 phytochemicals.read more
Citations
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Red colouration in apple fruit is due to the activity of the MYB transcription factor, MdMYB10
Richard V. Espley,Roger P. Hellens,Joanna Putterill,David E. Stevenson,Sumathi Kutty-Amma,Andrew C. Allan +5 more
TL;DR: In this article, the authors reported the transcript levels of the anthocyanin biosynthetic genes in a red-fleshed apple compared with a white-fleshhed cultivar.
Journal ArticleDOI
Impact of dietary polyphenols on carbohydrate metabolism.
Kati Hanhineva,Riitta Törrönen,Isabel Bondia-Pons,Jenna Pekkinen,Marjukka Kolehmainen,Hannu Mykkänen,Kaisa Poutanen +6 more
TL;DR: To confirm the implications of polyphenol consumption for prevention of insulin resistance, metabolic syndrome and eventually type 2 diabetes, human trials with well-defined diets, controlled study designs and clinically relevant end-points together with holistic approaches e.g., systems biology profiling technologies are needed.
Journal ArticleDOI
Food microstructure affects the bioavailability of several nutrients.
TL;DR: This review summarizes relevant in vivo and in vitro methods used to assess the bioavailability of some nutrients, types of microstructural changes imparted by processing and during food ingestion that are relevant in matrix-nutrient interactions, and their effect on theBioavailability of selected nutrients.
Journal Article
Red colouration in apple fruit is due to the activity of the MYB transcription factor, MdMYB10
Richard V. Espley,Roger P. Hellens,Joanna Putterill,David E. Stevenson,Sumathi Kutty-Amma,Andrew C. Allan +5 more
TL;DR: The strong correlation between the expression of MdMYB10 and apple anthocyanin levels during fruit development suggests that this transcription factor is responsible for controlling anthocianin biosynthesis in apple fruit; in the red-fleshed cultivar and in the skin of other varieties, there is an induction of MdmyB10 expression concurrent with colour formation during development.
Journal ArticleDOI
Bioactive compounds and health-promoting properties of berry fruits: a review.
A. Szajdek,E. J. Borowska +1 more
TL;DR: This study characterizes biologically active compounds of berry fruits, including non-nutritive compounds such as phenolic compounds, including anthocyanins, phenolic acids, stilbens and tannins, as well as nutritive compoundssuch as carotenoids and vitamin C.
References
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