5. Reduces Our Risk of Type 2 Diabetes
The antioxidant prowess of apples doesn’t just stop at immune system support. Research shows that the antioxidants in apples may also help our blood sugar control by slowing down digestion and the rate at which sugars flood the bloodstream after eating a meal containing carbohydrates.
Not only that, even more interestingly, another study discovered an 18% decreased risk of developing type 2 diabetes associated with eating apples regularly. This is down to two polyphenols in apples, called quercetin and phloridzin (sometimes referred to as phlorizin).
Quercetin has anti-inflammatory properties which means that it helps to reduce inflammation to manageable levels. This helps to reduce insulin resistance, where the body requires more and more insulin to deal with sugar in the blood stream, and is a precursor to prediabetes and type 2 diabetes.
Phloridzin helps to reduce the amount of sugar that’s taken up by the intestines, which reduces the sugar load in the gut, leading to a reduced risk of type 2 diabetes.
People with diabetes are often told not to consume too much fruit, due to the natural sugar content. The absorption of the sugar in apples is slowed down due to the presence of fibre, so they may be suitable, but if you have diabetes, check with your doctor first.
