Scientists at Washington State University have
concluded that nondigestible compounds in apples -- specifically, Granny Smith
apples -- may help prevent disorders associated with obesity. The study,
thought to be the first to assess these compounds in apple cultivars grown in
the Pacific Northwest, appears in October's print edition of the journal Food
Chemistry.
"We know that, in general, apples are a good
source of these nondigestible compounds but there are differences in
varieties," said food scientist Giuliana Noratto, the study's lead
researcher. "Results from this study will help consumers to discriminate
between apple varieties that can aid in the fight against obesity."
The tart green Granny Smith apples benefit the
growth of friendly bacteria in the colon due to their high content of
non-digestible compounds, including dietary fiber and polyphenols, and low
content of available carbohydrates. Despite being subjected to chewing, stomach
acid and digestive enzymes, these compounds remain intact when they reach the
colon. Once there, they are fermented by bacteria in the colon, which benefits
the growth of friendly bacteria in the gut.
The study showed that Granny Smith apples surpass
Braeburn, Fuji, Gala, Golden Delicious, McIntosh and Red Delicious in the
amount of nondigestible compounds they contain.
"The nondigestible compounds in the Granny
Smith apples actually changed the proportions of fecal bacteria from obese mice
to be similar to that of lean mice," Noratto said.
The discovery could help prevent some of the
disorders associated with obesity such as low-grade, chronic inflammation that
can lead to diabetes. The balance of bacterial communities in the colon of
obese people is disturbed. This results in microbial byproducts that lead to
inflammation and influence metabolic disorders associated with obesity, Noratto
said.
"What determines the balance of bacteria in our
colon is the food we consume," she said.
Re-establishing a healthy balance of bacteria in the
colon stabilizes metabolic processes that influence inflammation and the
sensation of feeling satisfied, or satiety, she said.
Story Source:
The above story is based on materials provided by
Washington State University. The original article was written by Sylvia Kantor.
Note: Materials may be edited for content and length.
