Apples are members of the rose family. The French word for apple, pomme, comes from the Latin pome, which refers to a fruit with a compartmented core. Over 7000 varieties of apples exist, but only about 100 varieties are marketed commercially. Apples have their origins in Europe and Central Asia. They have been most widely cultivated since the 18th century.
The healing applications of apples in Asian traditions include improvements in lung conditions associated with dryness, treatment of indigestion, and the ability apple pectin to remove toxins from the body, including heavy metals and radiation. Apples have also been used to soften gallstones and cleanse the liver.
A scale called ORAC (oxygen radical absorbent capacity) measures the antioxidant capacity foods. Apples are rated 2nd only to cranberries in their antioxidant power. They are high in quercetin, a heart protective flavonoid, which has also been studied for its anti-cancer and anti-inflammatory activity. Apples are high in boron, which contributes to healthy bones. The pectin in apples can decrease LDL by removing cholesterol from the blood and help to regulate blood sugar. Grated apples can be used as a poultice for sunburn, skin irritations and swollen eyes. One medium apple contains about 3.5 grams of fiber, as well as many vitamins and minerals.
In addition to eating apples straight from their original packaging, apples can be juiced, added to savory dishes and salads, and are frequently a basis for desserts. Apples store well and are especially welcome in the winter and early spring months when other fresh fruits are out of season.
For optimal health benefits, apples should be eaten with the skin. Apples are among the twelve most contaminated produce so should be purchased organically whenever possible; one more great reason to shop fresh, local, and pesticide-free at our super Santa Fe Farmer’s Market.
Mary Sjoberg, R.Ph. (references available upon request)
