Apple juice is prepared by pressing and macerating fresh apples. It may further be clarified to remove starch and pectin, which make the juice cloudy. Most commercial apple juices are also pasteurized to kill bacteria and then fortified with nutrients, such as vitamin C. Apple juice is high in sugar but does not contain any of the fiber from the whole fruit.
Improving Memory
Science Daily reported on an animal study, published in the August 2006 "Journal of Alzheimer's Disease" that found apple juice helps increase the production of neurotransmitters, such as acetylcholine, by the nerve cells. Acetylcholine enhances the communication between the nerve cells and may, in turn, improve memory. Apple juice may be beneficial to patients with Alzheimer's disease. However, these claims have not been proven in humans.
Heart Health
BBC News reported in February 2001 that a study by UC Davis reported consuming 12 oz. of 100 percent apple juice per day for six weeks significantly reduced the risk of heart disease by delaying the oxidation of low-density lipoprotein cholesterol. This slows down the process of plaque formation that can cause heart attack or stroke.
Cancer
Apple extracts and juices may help prevent skin, mammary and colon cancer in laboratory animals, according to a study published in the October 2008 "Planta Medica." Apple juice may act by modulating the metabolism of carcinogens and by preventing mutations in the healthy cells which may lead to cancer. However, as stated earlier there is no clinical evidence to prove these claims.
Antioxidant Activity
Apple juice is a rich source of antioxidants such as flavonoids, cholinergic acid and catechins which help stabilize free radicals formed as a result of various metabolic processes in the body. Apple juice also contains vitamin C, which is a powerful antioxidant, although an article published in May 2004 in "Nutrition Journal" states that vitamin C contributes to only 0.4 percent of the antioxidant activity of apples. Another study published in December 2002 "Journal of Agricultural and Food Chemistry" states that the concentration of antioxidant components in apple juice is significantly lower than in whole fruit.
References
- Science Daily; Research Shows Benefits of Apple Juice on Neurotransmitter Affecting Memory; August 2006
- BBC News; Apple Juice "Protects the Heart"; February 2001
- "Journal of Agricultural and Food Chemistry"; Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 1. Effect of Existing Production Methods; A.A. Van Der Sluis, et al.; December 2002
- "Nutrition Journal"; Apple Phytochemicals and Their Health Benefits; Jeanelle Boyer, et al.; May 2004
- "Planta Medica"; Cancer Chemopreventive Potential of Apples, Apple Juice, and Apple Components.; C. Gerhauser; October 2008
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