A Cornell researcher has conducted six studies in the past year that all point to the beneficial impact of apple consumption on risk of breast cancer.
In his latest study Dr. Rui Hai Liu, associate professor of food science and a member of Cornells Institute for Comparative and Environmental Toxicology, looked at the development of mammary tumors in rats.
He found that 81 percent of the animals in the control group developed it but only 57 percent, 50 percent and 23 percent of the rats fed low, medium and high doses of apple extracts became ill during a period of 24 weeks.
“We not only observed that the treated animals had fewer tumors, but the tumors were smaller, less malignant and grew more slowly,” said Liu.
Apples, like many other fruits and vegetables, are rich in phytochemicals known as phenolics or flavonoids.
The results of the study were published in the Journal of Agricultural and Food Chemistry. In the same publication Dr. Liu also detailed his research which found that apple peel contains a variety of other phenolic compounds that have potent antioxidant effects.
Those who are concerned that they may not be getting enough flavonoids or antioxidants from their diet may turn to nutritional health supplements. 