Availability of micronutrients from dried, encapsulated fruit and vegetable preparations: A study in healthy volunteers

Leeds AR, Ferris EAE, Staley J, Ayesh R, Ross F; Dec. 2001


Consumption of fruits and vegetables rich in antioxidants is linked to lower risk of cardiovascular disease and cancer. 


This study sought to determine if encapsulated fruit and vegetable juice powder concentrates could increase blood levels of antioxidants to levels associated with lower disease risk and if they could reduce lipid oxidation.


Sixteen healthy men and women, aged 18-52, participated in this open-label, parallel-group trial. Half took an encapsulated fruit juice powder concentrate (Juice Plus+® Fruit Blend; two capsules per day) and half took an encapsulated vegetable juice powder concentrate (Juice Plus+® Vegetable Blend; 2 capsules per day) with a high-fat breakfast (47% energy from fat) for 7 days. All participants consumed a low-beta-carotene diet, starting 4 days before the start of supplementation and continuing throughout the investigation. Fasting blood samples were analyzed at baseline, as well as on days 2, 4, 6, and 7. In addition, concentrations of malondialdehyde were gauged to measure lipid oxidation. 


After 7 days, both supplementation groups experienced significant increases in blood levels of vitamin C and beta-carotene compared to baseline. Levels of vitamin E (alpha tocopherol) also increased significantly in those taking the Fruit Blend. Malondialdehyde concentrations dropped in both groups by 40 percent, indicating both the Vegetable Blend and the Fruit Blend relieved lipid oxidation. 


These results indicate that concentrated extracts of fruits and vegetables can raise blood antioxidant levels into the ranges associated with reduced risk of disease and that this reduces the concentration of a general measure of lipid peroxidation. 

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