An Apple A Day

American researchers have found that apples and apple juice may help to slow the oxidation of low-density lipoprotein (LDL) cholesterol. Studies show that the consumption of fruits and vegetables benefits health, including a reduced risk of coronary artery disease. Fruits contain phytochemicals that inhibit LDL oxidation and this may account for their protective effect.

It is known that most fruit and vegetables contain significant quantities of polyphenolic compounds in addition to variable amounts of antioxidant vitamins including vitamin C, beta-carotene, and vitamin E. The antioxidant activity of whole fruits and vegetables is of great interest because oxidative processes have been shown to be important in the initiation of atherosclerosis.

Researchers studied 25 healthy men and women for twelve weeks. In this unblinded, randomised, crossover trial, the participants consumed apples either whole or juice. They added 375ml of unsupplemented apple juice or 340g of cored whole apple to their daily diet for 6 weeks, then crossed over to an alternate product for a further 6 weeks.

Blood samples were obtained at baseline and after each six week block. A biweekly five-day food record, bodyweight and meetings with study personnel was essential. One of the favourable outcomes was a 22% dietary fibre increase in the participants who eat whole cored apples. The consumption of apples and apple juice increased the resistance of LDL constituents to oxidation. The LDL oxidation lag time increased by 20%. As a result, apple juice constituents, by their effect in the body on LDL cholesterol, may reduce the risk of coronary artery disease.