Fruit and vegetables (F&V) have been a cornerstone of healthy dietary recommendations;
the 2015–2020 US Dietary Guidelines for Americans recommend that F&V constitute one …

Background Fruits are vital food resources as they are loaded with bioactive compounds
varying with different stages of ripening. As the fruit ripens, a dynamic color change is …

Suboptimal nutrition is a leading cause of poor health. Nutrition and policy science have
advanced rapidly, creating confusion yet also providing powerful opportunities to reduce the …

Berries, especially members of several families, such as Rosaceae (strawberry, raspberry,
blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of …

The rise in consumption of energy‐dense foods has resulted in the displacement of several
essential dietary gaps, causing numerous long‐lasting diseases, including obesity, stroke …

Anthocyanins are natural phenolic pigments with biological activity. They are well-known to
have potent antioxidant and antiinflammatory activity, which explains the various biological …

Dietary polyphenols constitute a large family of bioactive substances potential beneficial
effect on metabolic syndrome (MetS). This review summarizes the results of clinical studies …

Fruits and vegetables are universally promoted as healthy. The Dietary Guidelines for
Americans 2010 recommend you make one-half of your plate fruits and vegetables. Myplate …

Fermented plant foods are gaining wide interest worldwide as healthy foods due to their
unique sensory features and their health-promoting potentials, such as antiobesity …

Anthocyanins are one of the six subgroups of large and widespread group of plant
constituents known as flavonoids. These are responsible for the bright and attractive orange …