Apple Powder – Organic

Organic Apple Powder is made from carefully dried apples to capture their naturally sweet and tangy flavor. With over 7,500 apple varieties grown worldwide, each with unique taste and texture, apples remain one of the most versatile fruits. In powdered form, they are easy to use in smoothies, baked goods, sauces, and beverages. Z Natural Foods Organic Apple Powder offers a convenient way to enjoy the flavor of apples in a shelf-stable, ready-to-use format.

Way back in the 1860s, there was the expression, ”Eat an apple on going to bed, and you’ll keep the doctor from earning his bread.”  Over the years, the expression has evolved to “An apple a day keeps the doctor away.” Both expressions were right on the money, as apples are a powerhouse of nourishment.

The power of Flavinoids

Many health experts believe a diet focused on high amounts of flavonoids is critical to supporting a healthy aging process because these compounds are known as nature’s biological response modifiers. There are over 8,000 different types of flavonoids found in nature. Based on the research, it does not seem to matter if you acquire them from food or supplements; what counts is the total daily amount you consume. These experts believe we should consume 500 to 2000 milligrams of flavonoids daily sourced from various foods and supplements.

A randomized controlled trial discussing how flavonoid-rich foods improve microvascular reactivity and inflammatory status in men at risk for cardiovascular disease showed the following.

• The HF F&V diet increased endothelium-dependent microvascular reactivity
• Reduced C-reactive protein and vascular cell adhesion molecule
• HF F&Vs increased plasma NO in the group as a whole.

Therefore, the following was concluded, “These data support recommendations to increase F&V intake to ≥ 6 portions daily, with additional benefit from F&Vs that are rich in flavonoids, particularly in men with an increased risk of CVD.”

Like most other fruits and vegetables, apples possess unique qualities and compounds for various health purposes. These polyphenolic compounds all fall under (at some level) four general categories of plant compounds. The total phenolic content of apples ranged from 31.5 to 980.8 GAE/g, which is comparatively higher than the concentration in grape extract, a beverage known for its polyphenolic content.

• Polyphenols are a term used to describe a general category of compounds found in a broad spectrum of fruits, vegetables, and tea that work as “reducing agents” along with other compounds known as antioxidants to support a healthy inflammation response and the body’s ability to protect and repair damaged tissue caused by oxidative stress. While over 8,000 polyphenols have been identified, some of the most common are flavonoids, flavonols, and anthocyanins.
• Flavonoids are a group of water-soluble polyphenolic secondary metabolites found in plants thought to provide health benefits through cell signaling and antioxidant effects. Over 50,000 secondary metabolites have been discovered, and many modern medicines rely on them for their mechanism of action. There are six major subclasses of flavonoids: Anthocyanidins, flavan-3-ols, flavonols, flavanones, flavones, and isoflavones. These account for around 60% of all polyphenols.
• Flavonols are polyphenols belonging to the flavonoid family with a ketone group studied for their wide range of biological activities(antioxidant, antimicrobial, hepatoprotective, modulating inflammation, and vasodilation). They primarily accumulate in the outer tissues(skin and leaves) of fruits and vegetables, are the building blocks of proanthocyanins(compounds attributed to the colors of fruits and vegetables), and are most widespread in the human diet.
• Anthocyanins are a part of the flavonoid family of polyphenolic compounds. They represent the pigments that exhibit the bright red, purple, and blue colors found in fruits and vegetables.

Some of these significant polyphenolic compounds found in apples are

• Chlorogenic acid is one of the primary phenolic acids in apples. This powerful compound has been researched for its potential supportive qualities for cardiovascular well-being, and it plays a role in apples’ regulation, ripening, and senescence(the deterioration process with age) processes.
• Catechins are a significant flavonoid found in apples. These are a well-known family of antioxidant compounds made famous through research on green tea.
• Catechins and rutin are also the predominant phytochemicals in apples as they confer color and aroma to different genotypes. Depending on the place, season, light, and altitude, these compounds vary significantly in diverse apple genotypes.

Quercetin

While onions are often spoken about as a top-quality source of quercetin, apples can hold their own as a close second as a fantastic source of this potent flavonoid. Among the compounds researchers have discovered in apples, flavinoids were the most abundant, including quercetin glycosides. Quercetin has been spoken of as one of the most potent flavonols in the entire family, and a little bit goes a long way. Quercetin is being aggressively studied for its ability to support a healthy aging process through multiple mechanisms of action. In one human study, quercetin showed its ability to inhibit inflammation by increasing peroxisome proliferator-activated receptors(PPARy), which was shown to antagonize nuclear factor kappa b (NFKB), a protein complex at the top of the inflammation cascade that controls transcription of DNA, cytokine production, and cell proliferation

In another human study, quercetin was revealed to inhibit glucose uptake through the increased activation of activated protein kinase(AMPK). This enzyme plays a role in cellular energy homeostasis, activating glucose and fatty acid uptake when cell energy is low. The activation of AMPK stimulates Akt (protein kinase B that regulates glucose metabolism) and glucose transporter 4(GLTU4), responsible for glucose uptake in fat and muscle cells.

In a review discussing the therapeutic potential of quercetin as a cardiovascular agent, it was stated, “Quercetin exhibits significant heart-related benefits such as inhibition of LDL oxidation, endothelium-independent vasodilator effects, reduction of adhesion molecules and other inflammatory markers, the protective effect on nitric oxide and endothelial function under conditions of oxidative stress, prevention of neuronal oxidative and inflammatory damage and antiaggregant platelet effects.”

Rutin

Rutin is a flavinoid glycoside combining the flavonol quercetin and the disaccharide rutinoise. Chromatography testing showed that red, delicious, green, and fuji apples contain the highest amount of rutin of all varieties. Interestingly enough, rutin is included in over 130 registered therapeutic medicinal preparations.

According to Harvard, preliminary solid evidence shows that rutin may have strong antithrombotic effects, thereby supporting the prevention and formation of blood clots by prolonging how long it takes your blood to form a clot (activated thromboplastin time).

In a double-blind controlled study with 50 patients on the effects of rutin on blood pressure markers of type 2 diabetes patients, the following was stated. “Rutin consumption caused a significant reduction in SBP, DBP, PP, MAP, and HR, with a significant increase in SOD, CAT, and GPx and some QOL parameters (emotional limitations, energy and freshness, mental health, social performance, and general health) compared with baseline.” Therefore, it was concluded that “Rutin consumption improved blood pressure, the levels of antioxidant enzymes, and QOL in patients with T2DM.”

Apples: A Traditional Chinese Medicine(TCM) Perspective 

Cooling in nature and sweet and sour in flavor, apples are traditionally known in TCM for their ability to tonify Qi and Yin and are used to clear heat and eliminate toxins. It is generally accepted in ancient texts that the energetic qualities of apples enter and support the lungs, tonifies the liver, and strengthen the large intestines and heart. Traditional Chinese Medicine also believes that apples nourish the skin, build immunity, resolve mucus, build bodily fluids, and support the liver and heart. Remember that a TCM diet is based on the individual and eating food specific to the different seasons. So, consuming too many raw apples(cooling in nature) during the wrong time of year (when the weather is too cold) may cause stagnation and potentially exacerbate issues.

Powered vs. Fresh: Are There Benefits of Consuming Apple Powder?

The idea that we can’t replace fresh food with a powder to nourish our body is simply untrue. As a matter of fact, there are many significant advantages to using powders, especially with apples. While there are many natural ways to dry foods and preserve their nutritional qualities, including low temperature, shade, air, sun, and freeze-drying, the quality of the raw materials predominantly determines the final product. Ultimately, preserving the incredibly nourishing qualities found in apples is best achieved through drying and creating a powder.

There are three primary advantages to consuming apples in air-dried powder form.

• Air-drying apples create the closest end product when presenting a whole food complex.
• Air-drying apples hold their cellular texture better (with an average water content of 5%) and create a better mouth feel.
• Air-dried foods allow you to customize your needs when creating a product. An air-dried apple can be left whole, chopped, or milled into a powder. All of which will still offer the nutritional value that comes from the fresh version.

While apples in their natural state have a very good shelf life compared to other fruits,   this method preserves their structure and integrity and significantly extends their shelf life. The shelf life of any food or product is directly linked to its moisture content. An air-dried product has an average of only 5% or less moisture content. So, air-drying allows for greater versatility of the end product due to more accessible storage options and blending capability and supports the natural flavor profile of the fresh food version.

Summary of Important Information

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being.

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in humans

Polyphenolic Compounds

• Like most other fruits and vegetables, apples possess unique qualities and compounds for various health purposes. These polyphenolic compounds all fall under (at some level) four general categories of plant compounds.
• The total phenolic content of apples ranged from 31.5 to 980.8 GAE/g, which is comparatively higher than the concentration in grape extract, a beverage known for its polyphenolic content.
• Polyphenols are a term used to describe a general category of compounds found in a broad spectrum of fruits, vegetables, and tea that work as “reducing agents”  to support a healthy inflammation response. Over 8,000 polyphenols have been identified; some of the most common are flavonoids, flavonols, and anthocyanins.
• Flavonoids are a group of water-soluble polyphenolic secondary metabolites found in plants thought to provide health benefits through cell signaling and antioxidant effects. Over 50,000 secondary metabolites have been discovered. These account for around 60% of all polyphenols.
• Flavonols are polyphenols belonging to the flavonoid family with a ketone group studied for their wide range of biological activities(antioxidant, antimicrobial, hepatoprotective, modulating inflammation, and vasodilation).
• Anthocyanins are a part of the flavonoid family of polyphenolic compounds. They represent the pigments that exhibit the bright red, purple, and blue colors found in fruits and vegetables.

Some of these significant polyphenolic compounds found in apples are 

• Chlorogenic acid is one of the primary phenolic acids in apples. This powerful compound has been researched for its potential supportive qualities for cardiovascular well-being, and it plays a role in apples’ regulation, ripening, and senescence(the deterioration process with age) processes.
• Catechins are a significant flavonoid found in apples. These are a well-known family of antioxidant compounds made famous through research on green tea.
• Catechins and rutin are also the predominant phytochemicals in apples as they confer color and aroma to different genotypes. Depending on the place, season, light, and altitude, these compounds vary significantly in diverse apple genotypes.

Quercetin

• Quercetin is being aggressively studied for its ability to support a healthy aging process through multiple mechanisms of action.

• In one human study, quercetin showed its ability to inhibit inflammation by increasing peroxisome proliferator-activated receptors(PPARy), which was shown to antagonize nuclear factor kappa b (NFKB), a protein complex at the top of the inflammation cascade that controls transcription of DNA, cytokine production, and cell proliferation.

Rutin

Rutin is a flavinoid glycoside combining the flavonol quercetin and the disaccharide rutinoise. Chromatography testing showed that red, delicious, green, and fuji apples contain the highest amount of rutin of all varieties. Interestingly enough, rutin is included in over 130 registered therapeutic medicinal preparations.

According to Harvard, preliminary solid evidence shows that rutin may have strong antithrombotic effects, thereby supporting the prevention and formation of blood clots by prolonging how long it takes your blood to form a clot (activated thromboplastin time).

 

Some research suggests that Apples may contain the following constituents:

• Minerals: Copper, Magnesium, and Zinc
• Vitamins: Vitamins A, B1, B2, B6, Niacin, B5, Folic Acid, Vitamin C, Vitamin E
• Other Constituents: Alpha-Linolenic-Acid, Asparagine, D-Categin, Hyperoside, Ferulic-Acid, Farnesene, Neoxathin, Phosphatidyl-Choline, Reynoutrin, Sinapic-Acid, Lutein, Quercitin, Rutin, Ursolic-Acid, Protocatechuic-Acid
  For additional constituent information, visit http://ndb.nal.usda.gov/ndb/foods.

Suggested Use: Mix one tablespoon to recipes, juice, or add to your favorite smoothie.

Mixing Suggestions: To increase flavor and nutritional profile, combine strawberry powder and banana flakes in a smoothie.

Botanical Name: Malus.

Other Names: common apple, paradise apple, Malus pumila, Malus sylvestris, Malus communis, and Pyrus malus.

Parts Used: Whole Apple, including skin (no seed).

Ingredients: Organic Apple, Organic Rice, Organic Sunflower Lecithin.

Origin: Grown and dried in the USA and packaged with care in Florida, USA.

Certifications: Certified USDA Organic.