Grown to be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.

Satisfying America's Fruit Gap: Summary of an Expert Roundtable on the Role of 100% Fruit Juice

The 2015 to 2020 Dietary Guidelines for Americans (DGAs) recognize the role of 100% fruit juice in health and in helping people meet daily fruit recommendations and state that 100% fruit juice is a nutrient-dense beverage that should be a primary choice, along with water and low-fat/fat-free milk. The DGAs note that children are consuming 100% fruit juice within recommendations (that is, 120 to 180 mL/d for children aged 1 to 6 y and 236 to 355 mL/d for children aged 7 to 18 y). Evidence shows that compared to nonconsumers, those who consume 100% fruit juice come closer to meeting daily fruit needs and have better diet quality. In children, 100% fruit juice is associated with increased intakes of nutrients such as vitamin C, folate, and potassium. When consumed within the DGA recommendations, 100% fruit juice is not associated with overweight/obesity or childhood dental caries and does not compromise fiber intake. Preliminary data suggest that polyphenols in some 100% fruit juices may inhibit absorption of naturally occurring sugars. Given its role in promoting health and in helping people meet fruit needs, experts participating in a roundtable discussion agreed that there is no science-based reason to restrict access to 100% fruit juice in public health nutrition policy and programs such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Reducing or eliminating 100% fruit juice could lead to unintended consequences such as reduced daily fruit intake and increased consumption of less nutritious beverages (for example, sugar-sweetened beverages).

Improved diet quality and increased nutrient intakes associated with grape product consumption by U.S. children and adults: National Health and Nutrition Examination Survey 2003 to 2008

Fruit contributes to dietary nutrient density and consumption of fruit in several forms (whole, dried, or 100% juice) has been reported to be associated with a healthier dietary pattern. The goal of this study was to examine the associations of the consumption of grapes (including fresh grapes, raisins, and 100% grape juice) with diet quality and food group/nutrient intake. A secondary analysis of Natl. Health and Nutrition Examination Survey (NHANES) 2003 to 2008 data was conducted to compare grape consumers (GC) with nongrape consumers (NGC) among children aged 2 to 19 y (n = 9622) and adults 20+ y (n = 12251). GC were defined as those who mentioned the consumption of fresh grapes, raisins, or 100% grape juice during 1 or both 24-h recall interviews. Compared to NGC, GC had higher Healthy Eating Index 2005 (HEI-2005) scores and higher intakes of total and whole fruit along with lower intakes of solid fat, added sugars, and calories from solid fats, alcohol, and added sugars (SoFAAS). Among adults, GC also had higher intakes than NGC of total and dark green/orange vegetables. Among both age groups, GC had higher intake than NGC of several key nutrients including dietary fiber, vitamin A, vitamin C, calcium, magnesium, and potassium. Consumption of grape products is associated with a healthier dietary pattern and higher intake of key nutrients by both children and adults.