Well Cornell University scientists have discovered that phytochemicals found in apples, such as polyphenols, have been known to slow the growth of cancer cells. In tests involving human liver cancer cells, treated with 50 mg of polyphenols extracted from apples, scientists found that the cell growth was stemmed by between 40%-57%, depending on whether the polyphenols were taken from the apple's flesh or the apple's skin.

And it's not the redness of the apple that counts either. As a matter of fact, interestingly enough, pigmentation doesn't influence the cancer-slowing agents contained in apples at all. So the redder it is, doesn't mean the better it is.

There are two flavanol compounds that comprise the total antioxidant activity in an apple and it's in the skin that the highest concentration of these flavanols appear. So peeling your apples, something many do to avoid the unpleasant texture of apple skins, it has become clear, is not the best way to get the most out of your diet of the Red Delicious.

How does it work?

The polyphenol called flavanols are a chief source of antioxidants. To put it simply, apples have lots. Flavanols assist your cells in making critical self-repair by promoting the discharge of defensive enzymes that rebuild damage cells. These enzymes also interrupt the flow of carcinogens before they have an opportunity to support the development of diseases like cancer. flavanols appear to deliver a focused defensive protection for epithelial cells, which are found most in the mouth, lungs, bladder, uterus and digestive tracts.

So, an apple a day may help keep the doctor away for more reasons that once inspired this old adage.

Do you eat apples for their medicinal values or are you an apple eater because they taste so yummy? What fruits and vegetables do you eat that provide great health benefits, without scrimping on flavor?

Photo of Dan Pallotta provided by MSR