What Are Benefits of Drinking Apple Juice?
Apple juice is a good alternative to soda and other soft drinks, especially because it contains vitamin C and healthy polyphenol antioxidants that are essential for overall health. Research suggests that consuming a moderate amount of apple juice as part of your daily diet might provide a few health advantages.
Apple juice might help avoid the onset of Alzheimer’s disease, a brain disease characterized by loss of memory and confusion, according to researchers from the University of Massachusetts. Scientists discovered that mice fed the equivalent of two glasses of apple juice per day for one month experienced decreases in the production of beta-amyloid, a protein that forms plaques in the brain that are responsible for the development of Alzheimer’s disease, according to website Science Daily. However, further research needs to be conducted on humans.
Researchers from the German Cancer Research Center reviewed the literature regarding the impact of apples and apple juice on the risk of cancer. They concluded that animal studies have shown apples and apple juice to be effective in reducing the risk of colon, skin and breast cancers, according to findings published in the October 2008 issue of the journal “Planta Medica.”
Asthma Symptoms
Scientists from the National Heart, Lung and Blood Institute investigated the impact of fruit consumption on asthmatic symptoms, such as wheezing, in childhood. They reported in the June 2007 issue of the “European Respiratory Journal” that children drinking apple juice once a day experienced decreases in wheezing frequency.
Cloudy Apple Juice
Drinking cloudy apple juice might be healthier than clear apple juice, according to a study conducted by researchers from the Medical University of Warsaw and the Agricultural University of Wroclaw. They discovered that cloudy apple juice has a higher amount of polyphenols, which are antioxidant compounds associated with destroying disease- and illness-causing free radicals, according to research published in the January 2007 issue of the “Journal of the Science of Food and Agriculture.”
source:https://www.livestrong.com