An apple a day can keep the doctor away, the oncologist that is. Researchers at Cornell University have identified compounds in apple peel which may help to inhibit cancer growth. This is both good news and bad news for me. The good news is, I love apples; Fujis and Galas in particular. Jane and I even have two separate, specific apple vendors we favor at the farmer's market we usually attend. And come apple season, we buy pounds at a time. The bad news here, is that we usually peel our apples before eating them.
Overall though, this is very exciting. Some of the compounds identified in apple peels reduce the size of tumors while other compounds slow the spread of the cancers.
"We found that several compounds have potent anti-proliferative activities against human liver, colon and breast cancer cells and may be partially responsible for the anti-cancer activities of whole apples," says Rui Hai Liu, Cornell associate professor of food science. Liu is affiliated with Cornell's Institute of Comparative and Environmental Toxicology and is senior author of the study, which is online and published this month in the Journal of Agricultural and Food Chemistry.
From Science Daily, June 3, 2007
According to Fowler Farms, some varieties of apple performed better than others. Among the stars: Fuji, Spartan and Red Delicious.
Hmmm, maybe I can prevail upon Jane to make an Apple Pie this weekend. It's vegan and cancer inhibiting. That should count for something!
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