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Data published by the World Health Organization (WHO) show that low consumption of fruits and vegetables might be the reason for the increased incidence of chronic diseases, and could be the cause of 14% of deaths from gastrointestinal cancers, 11% of those from coronary heart disease, and 9% of those from strokes [WHO, 2009; Arts & Hollman, 2005]. One of the hypotheses is that vegetables and fruits contain high amounts of biologically active compounds eliciting protective effects against lifestyle-related diseases [Arts & Hollman, 2005]. This effect might be due to the antioxidant properties of certain compounds. Antioxidants inhibit oxidation reactions, thus scavenging oxygen free radicals formed upon these reactions. Free radicals can bind proteins, damage lipids of cell membranes, or disrupt the structure of nucleic acids. They are naturally counteracted by the human organism; however, this natural balance might be upset by illnesses, stress, excessive consumption of highly-processed foods,

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review