- Botanical: Pirus Malus
- Family: Pomaceae
- Hits: 950
Known asWild Apple. Malus communis.
Old Usemedical, culinary, industry
Collection Timesspring to autumn
Parts Usedbark, fruit
Medicinalabdominal pain, bowel cleansing, bile weakness, cancer, constipation, cramps, cramps stomach, diabetes, diarrhea, digestion, fever, flatulence, gastrointestinal, hair loss, laxative, liver weakness, kidney stones, stomach pain, vomiting
Infection & Inflammationfever
Stomach & Intestinalabdominal pain, bowel cleansing, bladder stones, bladder weakness, cancer, cancer prevention, constipation, diabetes, diarrhea, digestion, flatulence, gallstones, gastrointestinal, glucose lowering, gastric acidity, laxative, liver weakness, indigestion, nausea, stomach pain, stomach cramps, vomiting
Skin & Hairhair loss
Propertiescholagogue, diaphoretic, digestive, emmenagogue, hepatic
Apple trees are typically 4–12 m (13–39 ft) tall at maturity, with a dense, twiggy crown. The leaves are 3–10 cm (1.2–3.9 in) long, alternate, simple, with a serrated margin. The flowers are borne in corymbs, and have five petals, which may be white, pink or red, and are perfect, with usually red stamens that produce copious pollen, and a half-inferior ovary; flowering occurs in the spring after 50–80 growing degree days (varying greatly according to subspecies and cultivar). Apples require cross-pollination between individuals by insects (typically bees, which freely visit the flowers for both nectar and pollen); all are self-sterile, and (with the exception of a few specially developed cultivars) self-pollination is impossible, making pollinating insects essential. Several Malus species, including domestic apples, hybridize freely. They are used as food plants by the larvae of a large number of Lepidoptera species; see list of Lepidoptera that feed on Malus. The fruit is a globose pome, varying in size from 1–4 cm (0.39–1.57 in) diameter in most of the wild species, to 6 cm (2.4 in) in M. sylvestris sieversii, 8 cm (3.1 in) in M. domestica, and even larger in certain cultivated orchard apples. The centre of the fruit contains five carpels arranged star-like, each containing one or two seeds.
Properties & Uses
Ulcers in the small intestines. Some research suggests that taking apple pectin twice daily for 6 months does not reduce ulcer recurrence in people with previous ulcers in the small intestines.
Hay fever (allergic rhinitis). Early research suggests that taking a specific drink (Applephenon, Asahi Food and Healthcare Ltd) containing certain chemicals from apples, called polyphenols, daily for 4 weeks reduces symptoms of hay fever, such as sneezing and swelling inside the nose.
Hair loss in men. Early research suggests that applying a product containing procyanidin B-2, a chemical in apple, to the scalp might increase hair growth in men with hair loss.
Cancer. Early research suggests that eating one or more apple daily might be linked with a lower risk of developing foodpipe (esophageal), colorectal, or voice box (larynx) cancer.
Diabetes. Early research suggests that replacing white wheat flour in bread with powdered, dehydrated apple does not improve blood sugar in people with type 2 diabetes.
Diarrhea. Some early research suggests that taking a specific combination product containing apple pectin and German chamomile by mouth for 1-3 days might reduce the number of stools and improve symptoms in children with diarrhea. Other research suggests that drinking apple juice might actually worsen episodes of diarrhea in infants.
Swelling of the small intestine (enteritis). Early research suggests that drinking apple powder dissolved in boiling water for 10-12 days might reduce flatulence, sweating, and fatty stools in people with enteritis.
Softening and passing gallstones. Some early research suggests that drinking apple juice for 7 days and then adding olive oil on the seventh day before going to bed might soften gallstones and help them leave the body in a bowel movement.
Lung cancer. There is some early evidence that eating more apples might lower the risk of developing lung cancer. Mercury poisoning. Early research suggests that taking apple pectin for 60 days might help remove mercury from the body and improve symptoms in children with mercury poisoning.
Weight loss. Some early research suggests that eating apples three times per day might modestly increase weight loss over a period of 12 weeks.
also - metabolic syndrome, fever, heart problems, scurvy, warts, cleaning teeth.
Apple wood gives off a pleasant scent when burned, and smoke from an apple wood fire gives an excellent flavour to smoked foods. It is easier to cut when green; dry apple wood is exceedingly difficult to carve by hand. It is a good wood for cooking fires because it burns hot and slow, without producing much flame.
The apple seeds, however, contain cyanide and are poisonous. Eating enough seeds (in one case, one cup of apple seeds) can cause death. The cyanide is released in the stomach as the seeds are digested, so it may take several hours for the symptoms of poisoning to appear.
Allergy to apricot and related plants: Apple may cause an allergic reaction in people who are sensitive to the Rosaceae family. Members of this family include apricot, almond, plum, peach, pear, and strawberry. If you have allergies, be sure to check with your healthcare provider before taking apple.
The genus is native to the temperate zone of the Northern Hemisphere.
Various analyses show that the Apple contains from 80 to 85 per cent. of water, about 5 per cent. of proteid or nitrogenous material, from 10 to 15 per cent. of carbonaceous matter, including starch and sugar, from 1 to 1.5 per cent. of acids and salts. The sugar content of a fresh apple varies from 6 to 10 per cent., according to the variety. In spite of the large proportion of water, the fresh Apple is rich in vitamins, and is classed among the most valuable of the anti-scorbutic fruits for relieving scurvy. All apples contain a varying amount of the organic acids, malic acid and gallic acid, and an abundance of salts of both potash and soda, as well as salts of lime, magnesium, and iron.
It has been calculated that in 100 grams of dried apples, there are contained 1.7 milligrams of iron in sweet varieties and 2.1 milligrams in sour varieties. It has also been proved by analysis that the Apple contains a larger quantity of phosphates than any other vegetable or fruit.
The valuable acids and salt of the Apple exist to a special degree in and just below the skin, so that, to get the full value of an apple, it should be eaten unpeeled.
The bark of the Apple-tree which is bitter, especially the root-bark, contains a principle called Phloridzin, and a yellow colouring matter, Quercetin, both extracted by boiling water. The seeds give Amygdaline and an edible oil. Apple oil is Amyl Valerate or Amylvaleric Ester. An alcoholic solution has been used as a flavouring liquid, called Apple Essence.