A little feast for the eyes, the cut of a "Kissabel" apple. The flesh is pink to purple. Red-skinned apples would have a higher health value, provided the skin is also eaten. Thus, producers consider apple varieties showing red tones in the flesh particularly promising. Such cultivars are interesting because red-coloured plant substances are effective "cancer inhibitors". Thus, apple varieties of different red-fleshed types studied have proven advantageous. Red apples with red flesh could develop into new "functional foods" or "superfoods". The concentration of polyphenolic compounds is subject to more significant fluctuations.