Results from human studies are mixed, depending on the type of study performed. Animal and cell studies have found that these chemicals can prevent new cancer cells from growing and the spread of existing cancer cells. The phytochemicals and fiber in apples have antioxidant effects that may protect a cell’s DNA from oxidative damage, which is a precursor to cancer. A cohort study following almost 75,000 Swedish men and women for 10 years found a significant association: lower risk of stroke was seen in the group with the highest intakes of apples compared with the lowest intakes.
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