Apples
Scientific Name(s): Malus pumila Mill.
Common Name(s): Apple
Medically reviewed by Drugs.com. Last updated on May 16, 2022.
Clinical Overview
Use
Traditional uses of apples include treatment for cancer, diabetes, dysentery, constipation, fever, heart ailments, scurvy, and warts. However, there are no clinical trials to support the use of apple for these conditions. There is increasing evidence suggesting apple consumption may be protective against cancer, particularly colorectal, lung, and possibly other types; may prevent cardiovascular disease by virtue of its beneficial effects on cardiovascular risk factors (eg, atherosclerosis, hypercholesterolemia, obesity, diabetes); and may have beneficial effects on pulmonary function, including preventing asthma. In addition, there is preliminary evidence that the antioxidant and anti-inflammatory effects of apples may provide benefits in a range of other conditions.
Dosing
From epidemiological observations, regular consumption of 1 or more apples per day may contribute to the prevention of certain types of cancer.
Contraindications
Severe allergy to apples.
Pregnancy/Lactation
Generally recognized as safe (GRAS) when used as food. Avoid ingestion above that found in food, because safety and efficacy are unproven.
Interactions
Apple juice can potentially decrease the absorption of some drugs by inhibiting drug uptake from the gut. This effect has been demonstrated with fexofenadine. Separating administration times might not prevent this interaction; it would be prudent for patients taking fexofenadine to avoid apple juice and to take the medication with water.
Adverse Reactions
Research reveals little data regarding adverse reactions, except for reports of allergy including oral allergy syndrome, a case report of contact urticaria, and 2 cases of apple-dependent, exercise-induced asthma.
Toxicology
Apple fruit is considered safe. The seeds, which can liberate hydrogen cyanide, should not be consumed in large quantities.
Scientific Family
- Rosaceae (rose)
Botany
The apple tree is deciduous with simple clusters of flowers. The fruit is termed a "pome." Apple trees are cultivated throughout the temperate climates of the world, and the fruit is widely available in commercial markets. About 2,500 known varieties (cultivars) of apples are grown in the United States and more than 7,500 varieties are grown in the world.1 Most apples are grown from grafted scions and rootstocks because apples do not reproduce consistently from seed. The cultivated apple is thought to have originated in central Asia from the wild species Malus sieversii (Ledeb.) M. Roem.
History
American settlers brought apple trees and seeds from England in the 1600s.1 The apple has been recognized as a valuable food; it is the second most popular fresh fruit consumed by Americans.1 Its uses in traditional medicine have been varied, including treatment of cancer, diabetes, dysentery, constipation, fever, heart ailments, scurvy, and warts.2 Apples are also said to be effective in cleaning the teeth. The fruit juice is drunk fresh, fermented as cider, or distilled into apple brandy. The wood of the apple tree is valued as a firewood.
Chemistry
Apples contain high levels of polyphenols (up to 2 g/kg fresh weight) and other phytochemicals, many of which are strong antioxidants.3 When compared with many other commonly consumed fruits in the United States, apples had the second highest level of antioxidant activity
