Category Archives: Apples

Fortified Food: Are they Desirable?

Posted on January 2, 2023 by Robert Barrington

Fortification of foods is not a new phenomenon. In certain countries vitamin D is already added to cow’s milk and folic acid is added to bread. The idea behind fortification is to provide the populace with the nutrition they require, … Continue reading →

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The Polyphenol Content of Ripening Apples

Posted on February 3, 2022 by Robert Barrington

Apples are a rich source of polyphenols including catchins of the flavonoid group and chlorogenic acid. It is thought that the polyphenols in apples are responsible for some of the health benefits of apples. The browning of apples during the … Continue reading →

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Changes to the Nutritional Content of Apples

Posted on February 2, 2022 by Robert Barrington

Apples are an excellent source of nutrients including water, amino acids, sugars, vitamins, minerals and phytochemicals. However, within the fruit the nutrients are not homogenous, and therefore certain parts of the apple may be more or less nutritious than other … Continue reading →

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The Vitamin C Content of Apples

Posted on May 11, 2021 by Robert Barrington

Apples are a good source of vitamin C and provide significant antiscorbutic activity which may also relate to the flavonoids they contain. It has been speculated that the antioxidants accumulate in the skin to protect the ripening fruit from light … Continue reading →

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Apples and Tomatoes: Vitamin C Content

Posted on June 13, 2020 by Robert Barrington
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The Health Benefits of Apples

Posted on April 14, 2020 by Robert Barrington

Fruit and vegetables have been shown to have potential health benefits. In particular, fruit and vegetables may cause weight loss and protect from cardiovascular disease and cancer. Apples are a healthy high quality foods that are relatively low in energy … Continue reading →

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How Bioavailable Is Quercetin in Foods?

Posted on January 25, 2018 by Robert Barrington

Flavonoids are a large group of phenolic compounds produced in plants as secondary metabolites. Quercetin is a flavonoid found in number of edible plants and evidence suggests that quercetin is bioavailable in humans and animals. When absorbed quercetin may act … Continue reading →

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Quercetin Absorption Varies Between Foods

Posted on November 25, 2017 by Robert Barrington
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Mice Like Flavonoids Too: An Apple A Day Keeps The Vet Away

Posted on May 15, 2015 by Robert Barrington

Animal studies are interesting. Many dismiss their relevance to humans because of the differing physiological and biochemical systems of non-human animals. It is true that animals are dissimilar in many ways, and differences between humans and other mammals should not … Continue reading →

Posted in Anthocyanins, Apples, Epicatechin, Flavan-3-ols, Flavones, Flavonoids, Fruit, Genes, Inflammation, Proanthocyanidins, Quercetin | Comments Off on Mice Like Flavonoids Too: An Apple A Day Keeps The Vet Away

An Apple a Day Keeps The Doctor Away

Posted on November 30, 2014 by Robert Barrington

Fruit consumption is associated with improved health outcomes. In particular those who consume more fruit have been observed to have lower rates of Western lifestyle diseases such as cancer, cardiovascular disease and obesity. The reason that fruit is beneficial to … Continue reading →

Posted in Antioxidant, Apples, Cancer, Cardiovascular Disease, Chalcones, Flavonoids, Hydroxycinnamic Acids, Inflammation, Phloretin / Phlorizin, Polyphenols, Quercetin, Vitamin C | Comments Off on An Apple a Day Keeps The Doctor Away