You might not think of apples as being hard to digest and they're not. But it turns out that they contain a high percentage of nondigestible compounds that may be helpful in preventing disorders associated with obesity.
Scientists at Washington State University say their study finds that Granny Smith apples are particularly beneficial; they encourage the growth of friendly bacteria in the colon because of their high content of non-digestible compounds, including dietary fiber and polyphenols, and low content of available carbohydrates.
“We know that, in general, apples are a good source of these nondigestible compounds but there are differences in varieties,” said food scientist Giuliana Noratto, the study’s lead researcher. “Results from this study will help consumers to discriminate between apple varieties that can aid in the fight against obesity.”
Despite being subjected to chewing, stomach acid and digestive enzymes, the nondigestible compounds remain intact when they reach the colon. Once there, they are fermented by bacteria in the colon, which benefits the growth of friendly bacteria in the gut.
The study showed that Granny Smith apples surpass Braeburn, Fuji, Gala, Golden Delicious, McIntosh and Red Delicious in the amount of nondigestible compounds they contain.
“The nondigestible compounds in the Granny Smith apples actually changed the proportions of fecal bacteria from obese mice to be similar to that of lean mice,” Noratto said.
The discovery could help prevent some of the disorders associated with obesity such as low-grade, chronic inflammation that can lead to diabetes.
The balance of bacterial communities in the colon of obese people is disturbed. This results in microbial byproducts that lead to inflammation and influence metabolic disorders associated with obesity, Noratto said.
“What determines the balance of bacteria in our colon is the food we consume,” she said. Re-establishing a healthy balance of bacteria in the colon stabilizes metabolic processes that influence inflammation and the sensation of feeling satisfied, or satiety.
The study appears in October’s print edition of the journal Food Chemistry.