COLON & LIVER CANCER STUDIES

Researchers at Cornell University report that phytonutrients in apples inhibited the growth of colon cancer and liver cancer cells in vitro. While the beneficial phytonutrients were most strongly concentrated in the apple skin, the apple flesh also contained significant levels of phytonutrients.

In June 2000, Cornell University food scientists discovered that substances called phytochemicals, found in the skin of apples provide huge antioxidant and anti-cancer benefits. The Cornell researchers found that eating 100 grams of a fresh New York apple provided the total antioxidant and anti-cancer activity equal to a 1,500-milligram mega dose of vitamin C.

The laboratory study, funded by the New York Apple Association was published in the June 22, 2000 issue of the journal Nature.