Nondigestible compounds in apples may help prevent disorders associated with obesity, examines a new study.
The study conducted at Washington State University showed Granny Smith apples surpass Braeburn, Fuji, Gala, Golden Delicious, McIntosh and Red Delicious in the amount of nondigestible compounds they contain.
Food scientist Giuliana Noratto, said that they know that, in general, apples were a good source of these nondigestible compounds but there were differences in varieties and the results from this study will help consumers to discriminate between apple varieties that could aid in the fight against obesity.
The tart green Granny Smith apples benefit the growth of friendly bacteria in the colon due to their high content of non-digestible compounds, including dietary fiber and polyphenols, and low content of available carbohydrates.
Noratto said that the nondigestible compounds in the Granny Smith apples actually changed the proportions of fecal bacteria from obese mice to be similar to that of lean mice.
The study is published in print edition of the journal Food Chemistry.