The apple and its properties

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The apple is a fruit produced by the apple tree, a tree belonging to the Rosaceae family. This family includes more than 2,000 species of herbaceous plants, shrubs and trees distributed in temperate regions around the world. This fruit comes from a flower that has an inferior ovary compound, unlike most of the Rosaceae that has super ovaries. The name "apple" refers to the name given initially by Linnaeus, Pyrus malus (same gender of the pear but no longer belongs to him). Currently the apples are grouped within the genus Malus. The species considered as apples are: Malus communis, Malus domestica, Malus pumila and Malus sylvestrus. Mention has been made of them since the time of the Romans, Greeks and in mythology they are frequently recognized as symbols of eternal youth. References of apple crops are known from the year 300 a. C.

The main European fruits, besides the rose bush, belong to this great family. It could be said that the cultivation of the apple is as old as humanity, being the apple tree the most cultivated fruit tree in the world.

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Nutritional properties of the apple

From the nutritional point of view the apple is one of the most complete and enriching fruits in the diet. 85% of its composition is water, so it is very refreshing and moisturizing. The sugars, most fructose (sugar of the fruit) and in smaller proportion, glucose and sucrose, of rapid assimilation in the organism, are the most abundant nutrients after the water. It is a discrete source of vitamin E or tocopherol and provides a low amount of vitamin C.

It is rich in fiber, which improves intestinal transit and among its mineral content protrudes potassium. Vitamin E has an antioxidant action, it intervenes in the stability of blood cells such as red blood cells and in fertility. Potassium, is a mineral necessary for the transmission and generation of the nerve impulse and for normal muscle activity, it intervenes in the balance of water inside and outside the cell.

Medicinal properties of the apple

Apples are one of the most outstanding fruits, for their important benefits, properties and nutritional value they have. Since they stimulate the liver, kidneys, they cleanse the body of toxins by cleaning it.

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The apple contains pectin, acidic and neutral polymers that help eliminate toxins and cholesterol; also the apple to contain fiber, are very good to combat constipation, improving in this way, intestinal transit and helping with digestion; as well as reduce the risk of cardiovascular disease, and blood sugar levels, especially green apples that are ideal for diabetics; then I will point out some of the most important benefits for health, when we include in our daily diet this wonderful fruit.

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• The consumption of apples is used to combat constipation, improving intestinal transit and helping digestion.
• Help eliminate toxins and cholesterol, due to the high content of: pectin, acidic and neutral polymers that
• Liver detoxifier
• Reduces the levels of cholesterol and glucose in the blood.
• Cure diarrhea (prepared in puree, roasted in the oven or boiled).
• For constipation including the skin.
• Combat insomnia.
• It is diuretic, because of the moderate content of potassium.
• It helps you lose weight.
  
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• Improves arthritis and gout.
• It is beneficial for stomach ulcers.
• It has antioxidant powers, which help slow down the aging of cells.
• Anti-carcinogenic properties.
• The seeds have antidepressant and relaxing effects.
• The apple contains flavonoids that act against the action of free radicals and clean the arteries, helping to prevent cancer, cardiovascular diseases and aging.
• This fruit contains quercetin, an antioxidant that enhances memory and protects the brain.
  
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Use of the apple in the culinary art

The apples can be put in preserves, you can make juice, if the juice is fermented we will have cider, we can obtain vinegar, both apple and cider and pectin. If we distill the cider we can get calvados. They also prepare jams and assorted sweets.

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