Antioxidant properties, phytochemicals and health benefit of ‘Red Delicious’ Malus domestica

The apple, amongst the frequently consumed fruits worldwide, is still developing in the market, both in terms of hybridising new cultivars and producing functional food items that use the bioactive components found in apples. In this paper, review was done on the recent studies about the ‘Red Delicious’ variety of apples; its nutritional composition, phytochemical and antioxidant properties, as well as its benefits to human health. Literature was amassed through the databases of Google scholar, Google search engine, Pubmed, Science direct, and Scopus. The outcomes showed that, pentacyclic triterpenes, phytosterols, polyphenols, and polysaccharides (pectin) are the primary structural classes of apple components. Phenolic chemicals, such as anthocyanins, flavonoids and their oligo- and polymeric forms, hydroxycinnamic acids, hydroxybenzoic acids and dihydrochalcones constitute some of the bioactive compounds present in apples that mostly contribute to positive biological effects. These bioactive elements that occur in apple and their peels have been shown to offer potential health benefits, including lowering the possibility of cancer, diabetes, heart disease, and inflammation.