Eating apples regularly, according to a study published in European Journal Of Cancer Prevention, could reduce colorectal cancer risk.
In this study, researchers from Poland compared 529 patients with colorectal cancer with 765 patients without colorectal cancer at the same hospital.
Researchers found that patients with cancer consuming an average of 9.5 drinks per week apple. Patients without cancer was eating an apple 11 drinks a week.
Those who ate one apple a day also experienced a risk reduction. And while they are eating more than one apple a day experienced a reduction of risk by half.
Eating fruit and other vegetable species, according to investigators, did not have the same effect in reducing colorectal cancer risk. Protection benefits of apples, bright researchers, comes from the high flavonoid content in it.
Flavonoids
Antioxidants are widely available in apple skin. Flavonoids prevent tissue damage caused by free radicals. This prevents cancer and cell multiplication.
Content of antioxidants, bright researchers, five times more in apple skin than in flesh. “Therefore, be sure to wash but do not peel before eating,” explained the researcher, as quoted dailymail.co.uk site, Saturday (27 / 3).
However, a study from The World Cancer Research Fund states that all cancer risk can be reduced as much as 30 to 40 percent by making simple lifestyle changes, such as adding fruit and vegetable intake, regular exercise and controlling weight.