Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals.

By R. Liu. American Journal of Clinical Nutrition, 2003

2,218 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Chemical and antioxidative assessment of dietary turnip (Brassica rapa var. rapa L.) (2007, background): “This association is often attributed to the antioxidant phytochemicals, namely phenolic compounds and organic acids (Liu, 2003; Pulido, Bravo, & Saura-Calixto, 2000; Silva et al., 2004).”
Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results (2012, background): “Assessments of antioxidant properties of natural compounds are very important because of their uses in medicine, food and cosmetics (Halliwell, 1997; Liu, 2003; Sánchez-Moreno, 2002).”
Effects of Dietary Fiber and Its Components on Metabolic Health (2010, background): “These chemicals, secreted by plants, are not currently classified as essential nutrients but may be important factors in human health [25].”
Antioxidant Phytochemicals for the Prevention and Treatment of Chronic Diseases (2015, background): “The additive and synergistic effects of phytochemicals in fruit and vegetables could be responsible for their potent antioxidant activities [34,35].”
The role and place of medicinal plants in the strategies for disease prevention. (2013, background): “Therefore, their extract, if not toxic, can serve as food additive and can be used for disease prevention (Liu, 2003; Liu et al., 2008).”