Mcintosh
Mcintosh (məˈkɪntɒʃ)
The Mcintosh or McIntosh Red is a type of apple that is commonly used in the medical field, particularly in the study of nutrition and dietetics.
Etymology
The name "Mcintosh" comes from John McIntosh, a farmer in Canada who discovered the apple variety in 1811. The apple was later propagated and sold by his son, Allan McIntosh, in the 1830s.
Medical Usage
In the field of medicine, the Mcintosh apple is often used as a reference in nutritional studies due to its high content of vitamin C and dietary fiber. It is also a common subject in food allergy research, as some individuals are known to have an allergic reaction to this specific type of apple.
Related Terms
- Apple: The fruit from which the Mcintosh variety comes. Apples are known for their nutritional value and are often used in medical studies related to diet and nutrition.
- Vitamin C: An essential nutrient that is abundant in Mcintosh apples. Vitamin C is known for its antioxidant properties and its role in maintaining the health of skin, blood vessels, bones and cartilage.
- Dietary Fiber: A type of carbohydrate that is found in Mcintosh apples. Dietary fiber is known for its ability to aid in digestion and prevent certain types of disease.
- Food Allergy: A condition that some individuals have towards certain types of food, including Mcintosh apples. Symptoms of a food allergy can range from mild to severe, and can include itching, swelling, and difficulty breathing.
External links
- Medical encyclopedia article on Mcintosh
- Wikipedia's article - Mcintosh
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