The anti-carcinogenic effect of apples

Apples have a very large antioxidant effect because they contain vitamin C and a number of other substances that inhibit cancer cell growth. Apples contain free radical snatchers like bioflavonoids and phenols that neutralize the harmful effects of free oxygen radicals.
Free oxygen radicals are oxygen atoms that have dropped or received an extra electron. They are very reactive and will try to pair up with or steal an electron from the nearest molecule. Even though their lifespan is short, they can do much harm to human cells and initiate chain reactions with negative effects.
At Cornell University in the U.S., the scientist Marian Eberhardt has studied apples with and without peel in order to compare their antioxidative strength. Eberhardt has demonstrated that apple extract from apples inhibits cancer cell growth and that apples with peel have the strongest effect.
100 g. of apple contains an average of 5.7 mg. of vitamin C; a dose that does not have any noticeable effect on cancer. Still, this dose of apple is not completely insignificant as an element in the fight against cancer, but that is due to the other costituents of the apple.
Fibre content
Apples contain cellulose which promotes a good intestinal function. Another very important constituent is pectin which stabilizes the blood sugar and has immunostimulatory effects. Laboratory studies show that pectin in the diet can reduce the number and the frequency of cancer tumours.
References:
Nature, 22.06.00
Penta KJ et al. J Nat. Cancer Inst. 87: 348-352, 1995.