We investigated the relationship of the consumption of five different colors of fruits and vegetables (F/V) as estimated by the 76-item Food Frequency Questionnaire (FFQ) with plasma oxidative markers in adults. In total, 139 healthy adults aged 20~44 years were recruited, and the variety and consumption of F/V consumed during the previous month were assessed. According to the colors of phytochemicals, the F/V were placed in five groups (green, red, orange-yellow, bluepurple, and white). Fasting blood samples were collected for analysis of the antioxidant status and oxidative damage. Average daily intake levels of total F/V, F, and V were 3.41, 2.17, and 1.24 servings, respectively. The consumption of F/V was positively associated with the variety (γ = 0.468, p< 0.05). According to the consumption of total F/V, subjects were divided into three groups. Higher total F/V consumption was associated with higher plasma polyphenols, vitamin A, and vitamin E (p< 0.05). A multiple regression analysis showed that green-V and red-F consumption was positively associated with plasma polyphenols, and was negatively associated with serum malondialdehyde. Red-F consumption was particularly positively associated with the ferric reducing ability of plasma. Orangeyellow V/F consumption was positively associated with plasma vitamin A. In conclusion, an increase in the total intake of F/V in the daily diet, including green V, red F, and orange-yellow V/F, might have a positive effect against oxidative stress.
We investigated the relationship of the consumption of five different colors of fruits and vegetables (F/V) as estimated by the 76-item Food Frequency Questionnaire (FFQ) with plasma oxidative markers in adults. In total, 139 healthy adults aged 20~44 years were recruited, and the variety and consumption of F/V consumed during the previous month were assessed. According to the colors of phytochemicals, the F/V were placed in five groups (green, red, orange-yellow, bluepurple, and white). Fasting blood samples were collected for analysis of the antioxidant status and oxidative damage. Average daily intake levels of total F/V, F, and V were 3.41, 2.17, and 1.24 servings, respectively. The consumption of F/V was positively associated with the variety (γ = 0.468, p< 0.05). According to the consumption of total F/V, subjects were divided into three groups. Higher total F/V consumption was associated with higher plasma polyphenols, vitamin A, and vitamin E (p< 0.05). A multiple regression analysis showed that green-V and red-F consumption was positively associated with plasma polyphenols, and was negatively associated with serum malondialdehyde. Red-F consumption was particularly positively associated with the ferric reducing ability of plasma. Orangeyellow V/F consumption was positively associated with plasma vitamin A. In conclusion, an increase in the total intake of F/V in the daily diet, including green V, red F, and orange-yellow V/F, might have a positive effect against oxidative stress.