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 journalArticle

Abstract

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
Volume38
Issue number1
Publication statusPublished - Mar 2013

Fingerprint

Vegetables
Fruit
Oxidative Stress
Polyphenols
Vitamin A
Aptitude
Phytochemicals
Vitamins
Fasting
Color
Regression Analysis
Diet
Food
Serum

Keywords

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

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Associations of the variety and consumption of fruits and vegetables with oxidative stress in healthy adults. / Wu, Yu Jie; Huang, Chien Fen; Hu, Xue Ping; Liu, Jen Fang.

In: Nutritional Sciences Journal, Vol. 38, No. 1, 03.2013, p. 19-28.

Research output: Contribution to journalArticle

Wu, Yu Jie ; Huang, Chien Fen ; Hu, Xue Ping ; Liu, Jen Fang. / Associations of the variety and consumption of fruits and vegetables with oxidative stress in healthy adults. In: Nutritional Sciences Journal. 2013 ; Vol. 38, No. 1. pp. 19-28.
@article{6840bebe9c1c49c1b862a2ae71bb62f2,
title = "Associations of the variety and consumption of fruits and vegetables with oxidative stress in healthy adults",
abstract = "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.",
keywords = "Intake of fruits and vegetables, Oxidative stress, Polyphenols, Variety of fruits and vegetables",
author = "Wu, {Yu Jie} and Huang, {Chien Fen} and Hu, {Xue Ping} and Liu, {Jen Fang}",
year = "2013",
month = "3",
language = "English",
volume = "38",
pages = "19--28",
journal = "Journal of the Chinese Nutrition Society",
issn = "1011-6958",
publisher = "臺灣營養學會",
number = "1",

}

TY - JOUR

T1 - Associations of the variety and consumption of fruits and vegetables with oxidative stress in healthy adults

AU - Wu, Yu Jie

AU - Huang, Chien Fen

AU - Hu, Xue Ping

AU - Liu, Jen Fang

PY - 2013/3

Y1 - 2013/3

N2 - 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.

AB - 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.

KW - Intake of fruits and vegetables

KW - Oxidative stress

KW - Polyphenols

KW - Variety of fruits and vegetables

UR - http://www.scopus.com/inward/record.url?scp=84891815791&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84891815791&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:84891815791

VL - 38

SP - 19

EP - 28

JO - Journal of the Chinese Nutrition Society

JF - Journal of the Chinese Nutrition Society

SN - 1011-6958

IS - 1

ER -