Health & Apple

It is the fruit par excellence, since it is well tolerated by most people and combines seamlessly with any other food. We know with certainty the existence and function of some components of the fruit which constitutes its special dual antioxidant and to act as an astringent food or medicine as how it is consumed.

The antioxidant properties of apple due to the phytochemicals that contains more abundant in the skin, in particular, polyphenols (quercetin, flavonoids). Antioxidants neutralize free radicals, reducing or even avoiding some of the damage that they cause in the body. Free radicals increase the dangerous actions of LDL cholesterol, which may lead to the formation of atherosclerosis, the build up in blood vessels can cause a genetic disorder and damage proteins and fat body, reducing the functionality of the cells and helping to improve cancer risk. Therefore, given its membership in antioxidants, apples are especially recommended in diets for the prevention of cardiovascular risk, degenerative diseases and cancer.

Moderate in potassium content of apple fruit makes a diuretic, as recommended in the dietary management of other cardiovascular diseases such as hypertension or other diseases associated with fluid retention. However, zinc intake is restricted in renal failure so the consumption of apples in these cases are taken into account.

Perhaps the best known property of the block is its action intestinal regulator. The apple is one of the richest fruits in tannins, substances with an astringent and anti-inflammatory properties. The tannins are recognized quickly by producing rough feel on the palate. However, the tannins appear when shredded leaves darken the flesh of a peeled apple. So we can say that raw apple with skin is a laxative that is useful for treating constipation, and if the apple is eaten peeled,