Species

Malus domestica Borkh.

English name: 

Apple

Local name: 

Jabuka

Description: 

The queen of fruit - apple, well known as "forbidden fruit", "fruit of knowledge" and in Norwegian mythology as "fruit which brings eternal youth". Domestic or cultivated apple, Malus domestica Borkh., belongs to rose family. According to the Book of Genesis the snake persuaded Eve to offer Adam an apple in order to seduce him. Adam accepted it and became aware of their nudity and they were both punished by being expelled from the Garden of Eden. That is why the apple (lat Malum = evil) became a symbol of knowledge and immortality as well as sin and sexuality. Apple tree is the most cultivated tree in the world and it was present as a wild species in Europe since the prehistoric times. Domestic apple originates from Southern Siberia and Asia and Greeks and Romans were growing different varieties. From the time of Ancient Rome there is a saying "ab ovo usque ad mala" - from egg to apples, because it was common to start a meal with an egg and to finish it with an apple.

Eastern Turkey and the Caucasus are the centres of diversity of the Malus variety. Apple was originally grown there, from where it spread to Europe. Alexander the Great found an apple variety in Asia Minor around 300 BC and brought it to Greece. Charlemagne ordered to plant apples in German lands around 800 and around 1600 there were already almost 200 well known apple varieties. In 1600 English colonists brought it to the North and after that to South America.

Through thousands of years of cultivation, the apple obtained properties which we know today so it is the most widespread fruit in the world. There are 8000 different apple varieties that differ in colour, taste, sweetness and acidity, consistency and juiciness.

Reference: http://www.volim-jabuke.com/price-o-jabuci/kratka-povijest-jabuke/

 

Uses: 

Apple is the most often eaten raw but it is also baked, cooked, dried, processed into juices, jams, marmalades, jellies and it is very popular and highly appreciated as apple cider vinegar. Apple vinegar is produced by fermenting apple or by overly fermented apple juice. It is used in traditional medicine because of the significant amount of potassium, essential mineral ingredient necessary for health. Potassium is important as it connects other useful mineral components: phosphorus, magnesium, calcium, sulphur, iron, fluorine and in a lesser extent, other minerals. It is consumed in various combinations, usually with honey and water.

It is recommended to eat fresh apples 30 minutes before or several hours after meals. Apples contain a large percentage of water where nutrients are dissolved and it passes through the stomach within 15-20 minutes so everything gets quickly reabsorbed. If an apple is eaten with other food, especially fat food rich in protein, it will be retain all together in the stomach for several hours.

Apple is a regular component of diets for weight loss, for several reasons. Due to the pectin content (insoluble fibre that swells in contact with water), apple creates an additional feeling of fullness and satiety. Moreover, apple also contains monosaccharide fructose, sugar that can satisfy the desire for sweet, and it does not cause major changes in the concentration of glucose in the blood. Consequently, it does not increase the secretion of the hormone insulin, which can trigger storage of sugar and formation of fat from sugars. Recent researches show that tannic acid contained in apples significantly affects the metabolism of fats and prevents their deposition in the liver. While eating an apple a person introduces plenty of water in the body (which is desirable in weight loss diets), vitamins and minerals, fibres which help to regulate the metabolism and give a feeling of satiety and enhances the secretion of urine.  

Apple facilitates digestion, and contains many useful substances that stimulate the immune system, prevents the deposition of fat in the liver and protects against cancer.

Regarding bioflavonoid apple contains most anthocyanins, which are concentrated in the skin and give the apple its red colour. For this reason, it is highly recommended to eat apples with the skin and not due to its vitamin C content as it is evenly distributed throughout the fruit. Anthocyanins have an anti-inflammatory role; a protective effect on the liver and heart and against cancer development and as a stimuli for the immune system. Bioflavonoids enhance the activity of vitamin C and this desirable combination can be found in apples, which must be included in the daily diet.

Reference: http://www.coolinarika.com/namirnica/jabuka/

Link: 

http://hr.wikipedia.org/wiki/Jabuka