Health properties of apple and pear

Apples are a global commodity and are considered to impart important dietary health properties. Apple fruit contain a number of key bioactive compounds with evidence of synergistic activity. A number of the bioactives are pigment or pigment-related compounds and the levels vary according to genotype and may be governed by developmental, environmental or interventional factors. This chapter summarises the major bioactive classes present in apple and pear. It examines the current understanding of bioavailability and will consider the empirical evidence for their activity. A description of bioactive biosynthesis and regulation, and potential strategies for bioactive improvement will be made.