The Power of Apples

The apple polyphenol “Epicatechin” has the effect of reducing active oxygen.
Polyphenol is widely known as a property that is found in wine or green tea, but it is also contained in apples.
Since it has strong antioxidant properties, it not only prevents aging, but also reduces the risk of cancer and myocardial infarction.
When compared to the flesh of the apple, “Epicatechin” is concentrated four times more in the skin, so eating the apple’s skin is highly recommended.

Apple’s dietary fiber “apple pectin” regulates the intestinal environment and suppresses the growth of bad bacteria.
When compared to fruits like mandarin oranges or lemon, the amount found in apples is less but, it has double the properties that suppress the growth of bad bacteria. The power of apple pectin is further reinforced, when it is eaten with yogurt rich in bifidobacteria and lactic acid bacteria.
One of the exceptional qualities of “apple pectin” is that it does not decrease even if the apple is cut, grated, or cooked.

Hyperlipidemia is caused by LDL cholesterol (bad cholesterol) and triglycerides.
“Apple pectin” reduces LDL cholesterol, while at the same time increasing HDL cholesterol (good cholesterol).
It can also help reduce triglycerides.

High blood pressure is caused by salt intake.
Potassium in apples has the effect of transporting away excess sodium that has accumulated in blood vessels and improving blood flow.

One of the properties of apple acidity, “malic acid” has a fatigue recovering effect.
The citric acid cycle activates in the body and excretes the substances which cause fatigue.

Allergies such as hay fever, asthma, and atopic dermatitis are caused by a substance called histamine.
“Apple pectin” has a property which can suppress the excretion of histamine in the body.
By eating apples every day, it is thought that development of allergies can be prevented.