Natural Health News – A new study has found that the indigestible compounds in apples can help prevent disorders associated with obesity.
However, some apples can do the work better than others.
“We know that in general, apples are a good source of these indigestible compounds, but there are differences in varieties,” said Giuliana Noratto food scientist, principal investigator of the study. “The results of this study will help consumers discriminate between varieties of apples that can help in the fight against obesity.”
The Noratto and his colleagues found was that the tart, green Granny Smith apples benefits the growth of beneficial bacteria in the colon due to its high content of indigestible compounds, including fiber and polyphenols from the diet, and low-carbohydrate available.
Despite being subjected to chewing, stomach acid and digestive enzymes, these compounds remain intact when they reach the colon. Once there, they are fermented by bacteria in the colon, which benefits the growth of beneficial bacteria in the gut.
The study of Washington State University showed that Smith’ss grandmother exceeded Braeburn, Fuji, Gala, Golden Delicious, McIntosh and Red Delicious in the amount of non-digestible containing compounds.
According to the researchers, the indigestible compounds Granny Smith apples actually changed the proportions of fecal bacteria from obese mice that is similar to that of lean mice.
The discovery could point the way to preventing some of the disorders associated with obesity – such as low-grade, chronic inflammation -. Which can lead to diabetes
Studies show that people who are obese, the balance of bacterial communities in the colon is altered. This results in microbial by-products that lead to inflammation and influence metabolic disorders associated with obesity.
“What determines the balance of bacteria in our colon is the food we eat,” said Noratto.
Restoring a healthy balance of bacteria in the colon stabilizes the metabolic processes that influence inflammation and the feeling of being satisfied, or satiety, he added.
The study was published in the journal Food Chemistry .