ISSN: 2641-9459
Authors: Sabaz AK*
Fruits are well known for their high value in human health. Epidemiological studies indicate that consumption of fruits, vegetables and their products are inversely related to carcinogenesis, coronary heart disease, mortality, and aging processes [1]. It has been suggested that this reduction is not only due to increased levels of vitamins and fibers, but that other compounds, such as phenolic compounds, also appear to play an important role in the overall antioxidant capacity of fruits and vegetables [1]. It is clear from the fact that there has been recorded a substantial increase in heart and vascular diseases, obesity, cancer and also diabetes due to less fruit intake in food [2]. The antioxidant properties of phenolic compounds present in plant food may contribute to these health beneficial effects [3]. These secondary metabolites, which occur abundantly in plant foods, have been discovered to be beneficial components of functional food [4]. Their positive effects on human health were first proposed by Bentsáth (1936) [5] and are now widely accepted. Plant phenolic compounds are well recognized for their antioxidative activities and apple is well known for its high levels of these compounds. They scavenge free radicals, thus breaking the free radical chain reaction of lipid peroxidation
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