The special combination of plant chemicals called phytochemicals including flavonoids and polyphenols, found in the flesh and skin of apples is responsible for the fruits cancer fighting abilities. Molecules of certain substances, such as fats, that break up in the body, are called free radicals. These free radicals attach themselves to other molecules such as blood vessels or DNA, causing all kinds of damage to the body, including cancer. This is part of a process is called oxidation.

 The molecules of phytochemicals found in apples have many sites for free radicals to attach to. Because of this they absorb the dangerous free radicals allowing them to pass from the body, This cleansing ability makes the apple an extremely effective antioxidant. In fact, one apple provides the total antioxidant activity equal to 1,500 milligrams of vitamin C, without the concern about toxicity that comes from taking mega-doses of vitamins.

No single component works alone to reduce cancer, says Dr. Rui Hai Liu, of Cornell, who published these findings in the prestigious scientific journal Nature.  The combination of flavonoids and polyphenols doing the work.

Studies have shown apples to be effective in preventing or reducing existing tumor growth of many different types of cancer afflicting people including lung, colon, liver and skin cancer.

Apple varieties such as the Northern Spy, Liberty, Crispin (also known as Mutsu), Delicious and Fuji show the highest level of antioxidant activity, followed by Ida Red, Jonagold, Gala and McIntosh. 

(Taken from the website of Indian Ladder Farms )