This article reviews the health benefits of apples and their phytochemicals, focusing on the role of these compounds in reducing the risk of chronic diseases such as cancer, cardiovascular disease, asthma, and diabetes. Apples are rich sources of various phytochemicals, including quercetin, catechin, phloridzin, and chlorogenic acid, which exhibit strong antioxidant properties. Epidemiological studies have linked apple consumption with reduced risks of these diseases, particularly lung cancer, heart disease, asthma, and type II diabetes. In vitro and animal studies further support these findings by demonstrating the antiproliferative, antioxidant, and lipid-lowering effects of apples. The bioavailability of phytochemicals from apples is also discussed, highlighting the importance of understanding how these compounds are absorbed and utilized in the body. Additionally, the article explores the impact of apple variety, ripening, storage, and processing on the phytochemical content, noting that these factors can significantly affect the health benefits of apples. Overall, the review underscores the potential of apples as a natural source of health-promoting compounds and the need for further research to fully understand their biological mechanisms and benefits.This article reviews the health benefits of apples and their phytochemicals, focusing on the role of these compounds in reducing the risk of chronic diseases such as cancer, cardiovascular disease, asthma, and diabetes. Apples are rich sources of various phytochemicals, including quercetin, catechin, phloridzin, and chlorogenic acid, which exhibit strong antioxidant properties. Epidemiological studies have linked apple consumption with reduced risks of these diseases, particularly lung cancer, heart disease, asthma, and type II diabetes. In vitro and animal studies further support these findings by demonstrating the antiproliferative, antioxidant, and lipid-lowering effects of apples. The bioavailability of phytochemicals from apples is also discussed, highlighting the importance of understanding how these compounds are absorbed and utilized in the body. Additionally, the article explores the impact of apple variety, ripening, storage, and processing on the phytochemical content, noting that these factors can significantly affect the health benefits of apples. Overall, the review underscores the potential of apples as a natural source of health-promoting compounds and the need for further research to fully understand their biological mechanisms and benefits.