A scientific review of the benefits of apple consumption reveal the whole fruit contributes to good health.

The study, published in the September 2011 issue of Advances in Nutrition, show that the entire apple conveys health benefits that are not easily isolated, according to a release from the U.S. Apple Association.

“Despite trends toward studying individual components of the apple, it appears the whole apple has beneficial properties that cannot be explained by certain nutrient components previously singled out,” author Dianne Hyson, a registered dietitian and associate professor at California State University, Sacramento, said in the release.

Hyson said research indicates apples and apple products can help reduce the risk of many of the world’ most prevalent diseases, including cancer and Alzheimer’s.

Other health benefits relate to weight management, bone health and digestive health. Antioxidants present in apples may have a protective effect on cardiovascular disease, asthma and diabetes, according to the release.

“Apples contain polyphenols, natural antioxidant compounds found in fruits and vegetables that may help prevent and reduce disease,” Hyson said in the release. “The concentration or amount of polyphenols in each apple varies depending on the variety, geographical region, environment, season and storage. These compounds also may influence color, flavor and taste.”