Greater consumption of fruits and vegetables in healthy, active adults correlated with reduced oxidative stress markers in this cross-sectional study. Researchers enrolled 246 healthy subjects (88 men and 158 women), with a mean age of 22 years (+/- 3 y) and a mean BMI of 21.9 kg/m(2). Dietary intake, anthropometry, blood pressure, lifestyle features and blood biochemical data were assessed with validated procedures. Subjects with the highest intake of fruits and vegetables had statistically lower oxidized LDL concentrations as well as higher total antioxidant capacity (TAC), adjusting for sex, age, energy intake, physical activity, smoking, BMI, vitamin supplement use and other confounding factors. Higher fiber and vitamin C intake from fruit and vegetable consumption was associated with greater TAC and evidence showed vitamin C correlated with a higher protection from oxidative damage. These results suggest that intake of fruits and vegetables may improve markers of ox idative stress in young adults.
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