Apple research

For the outer layer contains up to six times the amount of chemical ingredients that can combat potentially life threatening high blood pressure, scientists have discovered.

Apples have long been known a natural source of antioxidants and chemical compounds called flavanoids, all of which are good for the heart.

But anyone who peels their Granny Smith first before eating it could be missing out on most of the health benefits, said researchers from Nova Scotia in Canada.

They tested the peel and the fleshy fruit of apples separately on samples of an enzyme called ACE which is known to cause hypertension and high blood pressure in humans.

The peel was significantly much more effective in inhibiting ACE in living organisms, the researchers from Nova Scotia Agricultural College told the journal Food Chemistry.

It was found to have up to six times the amount of flavanoids than the flesh and produced higher levels of antioxidants when consumed.

The results also suggest that while all fruit has some level of flavanoids, few can compare with the effectiveness of the peel of an apple, the research suggests.

The researchers said: "Apples are one of the most popular and frequently consumed fruits in the world. "Apple peel is a rich source of flavonoids which provide numerous health benefits - apple peel flavonoids inhibited ACE, an enzyme associated with hypertension."

From an article originally published by Telegraph Media Group Limited
For details refer the original article:

Balasuriya, N. and H.P.V. Rupasinghe. 2012. Antihypertensive properties of flavonoid-rich apple peel extract. Food Chemistry. 135:2320-2325.