Apple in TCM:

Explore the properties of Apple according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: cool

Channels: LU, LI, ST, SP, HT

Flavors: sweet, sour
Tonifies: qi, yin

Special Properties:
clears heat, eliminates toxins, resolves dryness, resolves summer heat

In terms of Traditional Chinese Medicine (TCM) Apple is known for its ability to Tonify Qi and Yin. It also helps to clear heat and eliminate toxins.

In general the ancient Chinese medical texts cite that it enters the Lung, Stomach, Spleen, Heart, and Large Intestine. The flavor of Apple is sweet and sour, and it is considered to be cool in temperature.

Apples moisten dryness (HWWF 100) and protect against summer heat (HWWF 101). Green apples are more yin in nature and therefore more cooling than red apples. Their sour flavor means they also help to soothe the liver channel. Apples of the green variety seem most effective to help soften gall stones (HWWF 323). Apples are recommended for both excess heat and deficient heat in the lungs (HWWF 350).

For the purpose of classification by their color apples are considered white (except for their skin) which means they assist the lung and colon (large intestine). (HHWF 353)

Apples eliminate mucus, relieve depression, and tonify the heart-mind. Organic apples can be used as the primary fruit in juice therapy for cancer and other degenerative diseases... although 'delicious' varieties should be avoided (due to high sugar content) (HWWF 420)

Apples are thought to help protect the lungs from cigarette smoke and remedy indigestion - This is due to the presence of malic and tartaric acids which inhibit fermentation in the GI tract. They also contain pectin which removes cholesterol and toxic metals such as mercury. A poultice of grated apple over the eyes for twenty minutes may help to alleviate swelling, irritation, sunburn, and pink eye (HWWF 617)