If you look only at lists of fruits highest in vitamin C or read about the super health-promoting powers of the latest popular fruit, you might wonder if Grandma’s advice “An apple a day keeps the doctor away,” still merits consideration.

Yet as research moves further into the study of the thousands of natural compounds we get from fruits, vegetables, whole grains and other plant foods, apples do shine.

Antioxidants are well-established as an important part of how healthful eating can lower our risk of heart disease and cancer, and possibly other conditions that can develop as we age. They’re also frequently discussed in relation to vitamins C and E, and perhaps other plant compounds such as beta-carotene. However, fruits and vegetables also provide flavonoids, a large group of compounds that are all antioxidants.

The antioxidant power of flavonoids is one reason that apples are again in the spotlight. Apples contain only modest amounts of vitamin C. A medium apple averages about 6 milligrams of vitamin C, not much compared to the recommended daily intake of

75 to 90 milligrams for adults. But scientists have now calculated the antioxidant power of that apple is equal to more than 1,500 milligrams of vitamin C. The vast majority of its antioxidants come from flavonoids.