Associations of the variety and consumption of fruits and vegetables with oxidative stress in healthy adults

Yu Jie Wu, Chien Fen Huang, Xue Ping Hu, Jen Fang Liu

Research output: Contribution to journalArticlepeer-review


We investigated the relationship of the consumption of live diiloient onlois of fruits and vegetables ( FN ) as estimated by the- 76-item Food Frequency Quostionaim (FFQ) with plasma oxidative mailers in adults In total, 139 healthy adults aged 20 > 44 years were icemilod, and rhe variety and consumption of FN consumed during the previous month were assessed. According to the colors of phytochemicals, the FN were placed in five groups green, red, oiange-yellow, IjIub-purple, and white Fasting blood samples were collected for analysis of the annoxidani stalus and oxidative damage. Average daily intake levels of total FN, F, and V were 3.41, 2.17, and 1.24 servings, respectively The consumption of FN was positively associated with The variety (p = 0.468, p <0.05 ) . According to the consumption of total FN, subjects wore divided into three group;;. Fhghei total FN consumption was associated with higher plasma polyphenols, vitamin A, and vitamin L (p <0.05 ) . A multiple regression analysis showed that green-V and led-F consumption was positively associated with plasma polyphenols, and was negatively associated with serum malondialdehydo. Mod F consumption was particularly positively associated with the feme reducing ability of plasma. Orange yellow V/F consumption was positively associated with plasma vitamin A. In conclusion, an increase in the total intake of FN in tire daily diet, including gieen V, led F, and orange-yellow V/F, might have a positive effect against oxidative stress.

Original languageEnglish
Pages (from-to)19-28
Number of pages10
JournalNutritional Sciences Journal
Issue number1
Publication statusPublished - Mar 2013


  • Intake of fruits and vegetables
  • Oxidative stress
  • Polyphenols
  • Variety of fruits and vegetables

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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