From Scratch

We’ve long known about the health benefits of eating apples, especially for the phytochemicals in their skins, but the juice of the fruit has been regarded by many as the black sheep of the family. Mere sugar water. But two new studies show the juice, especially unfiltered varieties and cider, has something going for it because the apple seems to be more beneficial than believed.

An article in The Wall Street Journal cites research showing apples have many of the health-promoting benefits of pomegranates, a super food. Writer Katy McLaughlin quotes the lead researcher of Cornell University’s apple studies, Dr. R. Liu, as saying the apple is high in triterpenoids, which have “very potent activity in tumor growth.” Cornell’s research, from the University’s Department of Food Science, also finds the phytochemicals — plant chemicals — retard tumor growth in animals and cell culture.

Another study, by the University of Massachusetts Lowell, spanned five years and found apple juice improved the cognitive abilities of mice. That research is now focusing on Alzheimer’s patients.

Both studies received funding from two apple industry trade groups; Cornell’s also received funds from the American Institute for Cancer Research.

Doctors warn children ages 1-6 should drink no more than 6 ounces of apple juice per day, and those between 7 and 18 should limit their intake to 12 ounces. The limits are stressed because sugar in the juice can be hard to digest. While nutritionists recommend eating whole fruit, the American Dietetic Association says apple juice can provide some of the same benefits.

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Tags: apples, health news, nutrition