The Health benefits of Apple

We all know that eating apple has got tremendous health benefits. The phrase “An apple a day keeps the doctor away” is also well known to all of us. But not many of us know why people say that if you eat an apple a day you need not to visit your doctor. The reason is the enormous health benefits apple has. Many recent studies on apple for its nutritive and health values indicate that regular eating of apple can reduce the risks of cardiovascular diseases, reduce the risk of dreaded disease cancer, and help in controlling body weight to normal, especially in the individuals who tend to put on weight easily, to name a few health benefits of apple. The reduced risk of cancer is due to the presence of high amount of antioxidants apple contains, which help to fight cancer.

In these days of high prevalence of obesity and overweight, regular eating of apple (and also other fruits) can help in controlling body weight can work wonder. What can be better way to control body weight to normal that eating delicious fruit like apple regularly.

The covering (skin) of apple is rich in antioxidant known as quercetin, although the flesh is the most delicious part of apple. Antioxidants are the molecules which prevent the free radicals (oxygen radicals and many others) from damaging the cells in our body. By preventing the individual cell damage, quercetin can help in preventing cancer. Quercetin not only is able to prevent cancer, but it can growth of tumors and also delays the spread of cancer if it occurs.

Apple is also a rich source of fibers, especially insoluble fibers, which can prevent constipation (a very common problem especially in Western countries). Insoluble fiber also helps in preventing colon cancer and helps in smooth running of digestive tract. By filling the stomach without the calories, fibers act as appetite suppressant.

In a recent study in Finland it was demonstrated that regular eating of apple with high quercetin (present mainly in the skin of apple) can reduce the risk of developing cardiovascular diseases by approximately 20%.