Because there is oak essence in apples, the "oak essence" contained in fresh apples is the best compared with other vegetables and fruits. Quercetin is an antioxidant, which can resist the chemical damage caused by sunlight radiation, chemical reaction and daily life stress. Red apples contain more quercetin than yellow and green apples.
But whether it is a red apple or a green apple, it has the same benefits. Let's see:
Hypolipidemic: The human experiment of Japan Fruit Research Institute showed that after eating two apples a day, the triglyceride level in the blood of the subjects decreased by 265,438+0 after three weeks, and the high triglyceride level was the chief culprit of arteriosclerosis. After apple pectin enters the human body, it can combine with bile acids, absorb excess cholesterol and triglycerides like a sponge, and then excrete it. At the same time, the acetic acid decomposed by apple is beneficial to the catabolism of these two substances. In addition, vitamins, fructose and magnesium in apples can also reduce their content.
Lowering blood pressure: Excessive sodium is an important factor causing hypertension and stroke. Apples contain enough potassium, which can be combined with excess sodium in the body and excreted, thus lowering blood pressure. At the same time, potassium ion can effectively protect blood vessels and reduce the incidence of hypertension and stroke. Susan, a famous British pharmacologist. Dr. Allridge found that polyphenols and flavonoids contained in apples can effectively prevent cardiovascular and cerebrovascular diseases.
Prevention of cancer: A study by Hirosaki University in Japan confirmed that polyphenols in apples can inhibit the proliferation of cancer cells. A study in Finland is even more exciting: flavonoids contained in apples are an efficient antioxidant, not only the best vascular cleaner, but also the bane of cancer. If people eat more apples, the chances of getting lung cancer can be reduced by 46, and the chances of getting other cancers can also be reduced by 20. The latest research by the French National Institute of Health Medicine also tells us that proanthocyanidins in apples can prevent colon cancer.
Antioxidant effect: The research team of Cornell University in the United States soaked the brain cells of mice in a liquid containing quercetin and vitamin C, and found that the antioxidant capacity of brain cells was significantly enhanced. Compared with other fruits and vegetables, quercetin in apples is the best, and red apples are better than yellow apples and green apples. Therefore, apples are the best food for patients with Alzheimer's disease and Parkinson's disease.
Strengthening bones: apples contain mineral elements boron and manganese that can strengthen bones. A study in the United States found that boron can greatly increase the concentration of estrogen and other compounds in the blood, which can effectively prevent calcium loss. Medical experts believe that if menopausal women can consume 3 grams of boron every day, their calcium loss rate can be reduced by 46%, and menopausal women eat more apples, which is beneficial to the absorption and utilization of calcium and the prevention and treatment of osteoporosis.
Maintain acid-base balance: 70% of diseases occur in people with acidic constitution, and apples are alkaline foods. Eating apples can quickly neutralize excessive acidic substances in the body (including acid produced by exercise and acidic metabolites produced by acidic foods such as fish, meat and eggs), and enhance physical strength and disease resistance.
Lose weight: apples will increase satiety, and eating before meals can reduce food intake and achieve the purpose of losing weight.