US Apple
Industry News Releases

News Releases
Publications
Image Library
Industry Profile
Contacts


Consumers
Educators
Media
US Apple Home Page

2004 Consumer and Health News Releases

Cornell Scientists Report More About Apple Brain Health Benefits (Nov. 17, 2004)
A research team at Cornell University has reported that apple nutrients, and in particular the flavonoid quercetin, protected brain cells from oxidative damage that is associated with neurodegenerative diseases including Alzheimer's. Their in vitro findings were published in two separate papers, and are the latest to suggest that apples may protect the brain, and promote memory and learning.

Study: Apple Procyanidins Linked to Reduced Colon Cancer Risk (Nov. 10, 2004)
Taking a mouthwatering bite out of an apple may also take a bite out of colon cancer risk, according to new French animal research about procyanidins, a category of phytonutrients found abundantly in apples. While preliminary, this is the latest research to suggest apples may provide a range of gastrointestinal or "gut" health benefits.

2004 U.S. Apple Harvest Begins, USApple Urges Consumers to "Pick Apples!" (October 7, 2004)
As apple growers across the U.S. begin harvesting their crops, the U.S. Apple Association is urging consumers to "Pick Apples!" and vote for their favorite variety.USApple estimates that 221.6 million cartons of apples — about 86 apples per American — will come out of the orchards in the next few months. "We had great growing conditions across the country this year, and Americans will reap the tasty benefits," said Nancy Foster, USApple President and CEO.

Hackers, Take Note: Study Finds Apples May Reduce Chronic Cough (Aug. 10, 2004)
Hackers (and we don’t mean the computer kind), take note: A new study from the National Institutes of Health (NIH) reports that eating foods rich in fiber and flavonoids — found most abundantly in apples — may reduce your chronic productive cough and other respiratory symptoms. The study was published in the August issue of the peer-reviewed American Journal of Respiratory and Critical Care Medicine.

Study: Apples May Have the Guts to Stand Up to Digestive Cancer (Aug. 5, 2004)
A newly-published scientific review reports that eating more fiber- and phytonutrient-rich fruits and vegetables — including flavonoids found most abundantly in apples — may significantly reduce the risk of developing digestive or "gut" cancers. Such cancers are one of the world’s top causes of cancer-related illness and death. The review was done by the U.K.’s Institute for Food Research, and was just published in the peer-reviewed journal Mutation Research.


Source: Getty Images
Apples: Food For Thought? (Mar. 4, 2004)

Want to keep your brain on its toes? Then you may want to keep in mind that old adage about "an apple a day," according to new research from the University of Massachusetts Lowell that suggests that eating apples and drinking apple juice may improve memory and learning. Professor Thomas Shea's new work indicates that apple juice may protect the brain against oxidative damage that contributes to age-related disorders such as Alzheimer's disease, and may help maintain brain performance — indicating that eating apples and drinking apple juice may impact our brain health and mental acuity throughout life. Dr. Shea's animal study was published in this month's international Journal on Nutrition Health and Aging.

The researchers suggested that apples' naturally high levels of antioxidants may be responsible for the neuroprotective effects seen. Although human studies are needed, many in the medical community believe that the evidence is clear: Antioxidants in foods such as apples can have a positive impact on brain health.

So that old adage about "an apple a day" may apply to brain health — food for thought!

For more information:

*Denotes copyrighted material; not for further distribution

High-Fiber Fruits Lower Heart Disease Risk, Study Reports (Feb. 24, 2004)
Eating a couple of apples a day may significantly cut heart disease risk, according to a new study of the health benefits of fiber consumption - suggesting that such high-fiber carbohydrates should be embraced, not avoided, experts say.