Fruit and vegetables: More than just antioxidants

People with higher intakes of fruit and vegetables have a lower risk of developing several types of cancers, cardiovascular disease (CVD) and stroke than people with lower intakes.

One of the common theories about why this is so points to the ability of antioxidant nutrients, such as vitamin C, vitamin E, and carotenoids, to prevent oxidative damage, which is thought to be involved in the development of many chronic diseases.

However, despite the evidence of the beneficial effects of diets rich in the antioxidant nutrients found in plant foods, trials of supplementation with any single nutrient or combination of nutrients have not shown benefits for the prevention of CVD and are inconsistent on cancer.

Researchers in Spain used data from a large European study to evaluate the link between the total antioxidant capacity of fruit and vegetables consumed on mortality.

While they confirmed that a high intake of fresh fruit, root vegetables and fruiting vegetables was associated with reduced mortality, they stated this could only be partly explained by the total antioxidant capacity of the fruits and vegetables consumed, which points to positive other biological effects from the fruits and vegetables.

We say: pack away the supplements and eat more fruit and vegetables.

Source: American Journal of Clinical Nutrition, June 2007