As TAC of fruits and vegetables dep

As TAC of fruits and vegetables depend on species, the intake of food with low-value antioxidant potential results in low
antioxidant status in blood plasma. In turn, consumption of extra portions of fruits and vegetables with a high value of antioxidantcapacity increases antioxidant capacity of tissues and bodyfluids, which acquire the same high ability to neutralize free radicals [2] (Figs. 1 and 2).
The analysis of results available in scientific literature reveals that antioxidant content varies significantly depending on the
type of fruit or vegetable. Some fruits, such as blueberries or blackberries have high antioxidant activity and their intake
significantly increases the antioxidant capacity levels of the organism, whereas grapefruit or kiwi fruit have lower antioxidant potential and to a lesser extent, affect the plasma antioxidant capacity [15].