| An Apple a Day, With Skin, May Keep Cancer Away |
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By Lee Bowman
Scripps Howard News Service If you want that apple a day to really count, you need to eat the skin, researchers report in a new study that tested the cancer-fighting activity of various parts of red delicious apples. Food scientists at Cornell University found that 100 grams of fresh apples with skins have an antioxidant activity equal to 1,500 milligrams of vitamin C, even though that much fruit contains only 5.7 milligrams of vitamin C. Antioxidants are compounds that eliminate reactive oxygen molecules that are thought to play a role in tumor growth. In a letter to the journal Nature, Rui Hai Liu, assistant professor of food science, and colleagues described how apple extracts inhibited proliferation of colon cancer and liver cancer cells. While much medical and nutrition research has focused on trying to isolate a single active antioxidant compound like vitamins C or E or beta carotene, Liu writes "this concept is different. It turns out that none of those works alone to reduce cancer. It's the combination of flavanoids and polyphenols (natural plant chemicals known as phytochemicals) doing the work. The real health benefits come from a mixture.'' Growth of cultured colon cancer cells treated with 50 milligrams of apple extract (from the skins) were inhibited by 43 percent, while those treated with an extract from just the flesh of the apple were slowed by 29 percent. In a second test on liver cancer cells, the skin and flesh extract slowed cell proliferation by 57 percent, compared with 40 percent treated with extract of apple flesh. "This research clearly shows the importance of phytochemicals to human health,'' said Chang Young Lee, co-author of the research and a professor of food science at Cornell's New York State Agricultural Experiment Station in Geneva, N.Y. "Some of the phytochemicals are known to be anti-allergenic, some are anti-carcinogenic, anti-inflammatory, anti-viral, anti-proliferative. Now I have a reason to say an apple a day keeps the doctor away.'' The research, which was funded by the New York Apple Research Development Program and the New York Apple Association, adds to a trend among health experts in urging people to obtain more antioxidants in their food and less from large doses of vitamin supplements. The Institute of Medicine's Panel on Dietary Antioxidants and Related Compounds recently disappointed some vitamin fans -- and supplement makers -- when it declared against the idea that mega-doses of antioxidants can prevent chronic conditions like heart disease, cancer and Alzheimer's disease and said that extremely high doses are more likely to cause health problems than confer benefits. The advisory group did bump up slightly the recommended daily intake for vitamins C and E, but also for the first time set a ceiling on dosage for the two vitamins, along with selenium, to reduce the risk of adverse side effects. The institute, part of the private National Academy of Sciences, has periodically set dietary recommendations for Americans since 1941. Dr. Abby Bloch of the American Cancer Society said studies of vitamin C supplements have found no significant impact on cancer. "But when fruits, fruit juices and vegetables are consumed, studies show the vitamin C interacts with hundreds of other nutrients and phytochemicals in the foods to help protect against cancer and other diseases,'' Bloch said. Added Liu: "Eating fruits and vegetables is better than taking a vitamin pill. You can obtain enough antioxidants from food without worrying about toxicity.'' (Contact Lee Bowman at bowmanl@shns.com or www.shns.com.)
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