This is even as Principal Dietician at Ajeromi General Hospital, Ajegunle, Lagos, Mr. Olusola Malomo, says eating an apple the right way may significantly improve brain function as well as help prevent Alzheimer’s disease.

A new study conducted by the German Centre for Neurodegenerative Disease indicated that phytonutrients in apple help in reducing the risk of Alzheimer’s disease.

The study, published online by the monthly peer-reviewed open access journal, Stem Cell Reports, states that apples contain pro-neurogenic compounds in both their peel and their flesh, noting that these compounds help improve brain function and reduce the risk of Alzheimer’s disease.

According to Mayo Clinic, Alzheimer’s disease is a progressive neurologic disorder that causes the brain to shrink and brain cells to die.

Alzheimer’s disease is the most common cause of dementia — a continuous decline in thinking, behavioural and social skills that affect a person’s ability to function independently, experts say.

“Out of the approximately 50 million people worldwide with dementia, between 60 per cent and 70 per cent are estimated to have Alzheimer’s disease,” Mayo stated.

The early signs of the disease include forgetting recent events or conversations; and, as the disease progresses, a person with Alzheimer’s disease will develop severe memory impairment and lose the ability to carry out everyday tasks.

Speaking with PUNCH HealthWise, Malomo, who is the National Publicity Secretary, Nutrition Society of Nigeria, said, “Looking at the study critically, I will say it is another landmark achievement in nutrition science research and development because nutrition scientists are vigorously x-raying nutraceuticals and the role they play in health and wellness.

Nutraceuticals is a broad umbrella term that is used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods.

Says Malomo, “It is correct that phytonutrients in apples stimulate the creation of neurons in the brain and the growth of new neurons in the brain. This can boost learning and memory abilities.”

According to the study, the benefits for the brain were observed from apple peel and flesh, but not from juice; and Malomo confirmed it, saying, “It is from apple peel and flesh that you get the recommended dietary allowance of phytochemicals that is of immense benefit to the brain and its function.”

Malomo added that the study’s conclusion is a further affirmation of the health benefits of fruit to preventing degenerative diseases.

“The study’s findings that quercetin and hydroxybenzoic, which are phytonutrients in apple, help boost brain function and reduce risk of Alzheimer’s disease is a further justification of the saying: ‘An apple a day keeps the doctor away,” he said.

The dietician said more awareness was needed to educate Nigerians about the health benefits of apple and the appropriate way to eat them to get the maximum benefits.

He noted that many people erroneously think that buying and consuming regular apple juice in the market is of health benefit, warning that most of those juices are concentrates that have undergone processing to enhance their shelf life.

Malomo warns that, “Fresh fruit juice has less health benefit compared to eating the whole fruit in general;” adding that even when the juice is freshly squeezed, drinking fruit juice is less healthy than eating the fruit.

“Whole fruits are significantly healthier than fruit juice. First, the pulp and skin of the fruit that remain after juicing are high in dietary fibre. Dietary fibre plays a larger role than just promoting regular bowel movements.

“When you eat a fruit whole, the dietary fibre in the pulp binds to the natural sugar in the fruit as it travels through your gastrointestinal tract. This binding action makes it harder and takes longer for your body to absorb the sugar.

“As a result, the fruit’s sugar accumulates in your blood at a slower rate if you eat the fruit whole than if you drink straight fruit juice.

“Fruits are an excellent source of essential vitamins and minerals, and they are high in fibre. They also provide a wide range of health-boosting antioxidants, including flavonoids.

“Among the benefits of phytonutrients are antioxidant and anti-inflammatory activities. Phytonutrients may also enhance immunity and intercellular communication, repair DNA damage from exposure to toxins, detoxify carcinogens and alter estrogen metabolism.

“Eating a diet high in fruits and vegetables can reduce a person’s risk of developing heart disease, cancer, inflammation, and diabetes.

“Phytonutrient-rich foods include orange and yellow vegetables and fruit (such as tomatoes, carrots, peppers, squash, sweet potatoes, peaches, mangos, melons, citrus fruits, and berries).

“We have to connect with fruits that the general public is familiar with so there is a need for awareness creation on adequate intake of fruits and vegetables are necessary,” Malomo said.

source: Punch