Nutrients in apples could protect the brain from oxidative damage that causes neuro-degenerative diseases such as Alzheimer’s and Parkinson’s, according to new research.
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Researchers from Cornell University, reporting in the Journal of Food Science, said their laboratory study suggested that apple nutrients protected brain neurons against oxidative damage known to trigger neuro-degenerative diseases.
The research team will also report in the Journal of Agricultural and Food Chemistry that the apple phytonutrient quercetin appears to be largely responsible for the protective effect.
“These results suggest that quercetin, in addition to many other biological benefits, contributes significantly to the protective effects of neuronal cells from oxidative stress-induced neurotoxicity, such as Alzheimer’s disease,” the researchers wrote in the Journal of Agricultural and Food Chemistry.
The Cornell research was partially funded by a June 2004 grant from the US Apple Association in conjunction with the New York apple industry.
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