Abstract:
Apples and beverages are an important source of antioxidants, effective in fighting free radicals.
The apple has high nutritional value and can be eaten fresh as a fruit throughout the year or it can be a raw material for
juice, nectar, puree, compotes, apple cider, vinegar and dehydrated fruit.
The objective of the paper is to present the nutritional and health benefits of apples and its derivatives from the
scientific literature of food chemistry, horticulture, agriculture and medicine. Articles and online references have been
consulted.
Knowing that apples and derived products are a source of polyphenols, the source of B and C vitamins, calcium,
potassium phosphorus, and fiber, with antioxidant properties that reduce the risk of developing tumors, hypertension,
diabetes, heart disease and brain aging .
The nutritional profile of the fruit, juice and apple cider are summarized as average values of polyphenols, antioxidant
capacity and fiber, vitamins and minerals content.
Therefore, it is recommended to include the apple in the daily diet, both the core and the peel without neglecting the
offer of juices, smoothies, cider and apple vinegar from Romania
