When consuming or processing apples, the peel is often discarded, but research shows that apple peels are rich in antioxidant components and bioactive substances, and eating apple peels is beneficial to health.
Apple peels contain many bioactive substances, such as phenols, flavonoids, and octacosanol. These active substances can inhibit the angiotensin-converting enzyme that causes high blood pressure, helping to prevent chronic diseases like cardiovascular disease and coronary heart disease, and reducing their incidence rate.
In addition, the intake of apple peels can reduce the incidence rate of lung cancer. Foreign studies have shown that apple peels have stronger antioxidant properties than the flesh, and the antioxidant effect of apple peels is higher than that of other fruits and vegetables. The antioxidant capacity of the peel of an average-sized apple is equivalent to that of 800 milligrams of vitamin C.
The octacosanol in apple peels also has the effect of relieving fatigue and enhancing physical strength. Apple peels can inhibit the enzymatic activity of dental plaque and the growth of bacteria in the mouth, having an anti-erosive effect and protecting teeth. It can also whiten and soften the skin, prevent the formation of melanin, and has cosmetic benefits.
Currently, many manufacturers are developing functional foods by extracting bioactive substances from apple peels. Apple peel powder, as a valuable food additive, can be used to produce fortified foods. A small amount of apple peel powder can increase the content of polyphenols and flavonoids in food.
Therefore, it is recommended that when you eat apples, you should wash them thoroughly and eat them with the peel on.