Fruits are known to contain a variety of health-associated compounds.
Among them are many vitamins and polyphenolic compounds for which part of the health effects have been associated with their antioxidant activity and are therefore referred to as anti-oxidants. When tested in cell free systems or in cultures of cells, antioxidants have the ability to protect molecules such as DNA or cell walls from damage caused by free radical induced oxidative stress. In dietary studies, these antioxidants are associated with lower risks of degenerative diseases, particularly cardiovascular diseases and cancer besides inflammatory and neurodegenerative diseases.

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