APPLES AS FOOD 29 



(a breakdown product of pectin) is capable of forming conjugation products with 

 toxic materials in the same manner as glucuronic acid. Evidence was also ob- 

 tained that pectin may exert a protein-sparing action. Foods containing hemi- 

 cellulose and pectin, such as apples, were considered to have a value separate and 

 distinct from calorie considerations. Manville, Reithel, Yamada, Spencer and 

 Richardson (1940), in further studies on pectin and the detoxication mechanism 

 in rats, guinea pigs, and rabbits, found that apple included in the diet is capable 

 of affording protection against the toxic effects of ingested lead. 



From further studies on the relationship of organic acids and pectin to the 

 body's self-regulation defense mechanism, Manville and Sullivan (1940) indicated 

 that the bactericidal effect of such food mater als as the apple in the intestine is 

 not so much due to substances contained in them as to factors derived from them 

 by enzymic action. 



The American Mediail Association (1939) have reviewed the question of the 

 therapeutic value of apples in the light of available information and have pointed 

 out that much more evidence is needed before the precise mechanisms involved 

 are made clear. It was concluded by their Council on Foods that the apple is 

 useful as a therapeutic agent in the dietary management of diarrhea but that the 

 mechanism responsible for the reported success of this diet is not clear. It was 

 further emphasized that the use of the fresh or dried apple does not obviate the 

 necessity for other measures, including parenteral administration of fluids when 

 indicated, the careful selection of a suitable transition diet, and competent pedia- 

 tric supervision. 



SUMMARY 



Apples have been widely used as a food from earliest times. In addition to 

 their aesthetic and appetite appeal they have also a definite food value. Chemical 

 analyses show that the edible portion of the apple is in general similar in composi- 

 tion to many of the other fruits. Although the apple cannot be considered an 

 important source of minerals, its liberal use in the diet does contribute definite 

 amounts of the mineral elements needed by the body. 



During the process of digestion the acids of the apple are oxidized, and for 

 this reason apples are considered an alkaline food. Tests with human subjects 

 have shown that a person can eat large amounts of apples with no efTect on the 

 alkali reserve of the blood. 



The use of raw apple in the treatment of diarrhea dates back many years in 

 Germany and other European countries. Recent scientific evidence points to 

 pectin as one of the substances in the apple which is important in bringing about 

 the beneficial efifect. Pectin is thought to exert its effect by removal of toxic 

 substances because of its colloidal properties and buffering action. It may also 

 serve as a source of galacturonic acid. The tannin and acid contents of the apple 

 have also been suggested as an aid in maintaining intestinal tone and motility. 



The Council on Foods of the American Medical Association has concluded that 

 the apple is useful as a therapeutic agent in the dietary management of diarrhea. 



In addition to their other properties apples also contain their share of the vita- 

 mins. When eaten fresh, apples can constitute an important source of ascorbic 

 acid (vitamin C) in the diet. They also contain vitamin A, thiamin, and the 

 other "B-vitamins" in small amounts. 



We have always eaten apples for their zest, attractiveness, and flavor. Now 

 with a recognized food value assigned to them we can appreciate apples for their 

 nutritive as well as their aesthetic value. 



