A team of American researchers conducted an experiment on a group of 34-year-old women. For a period of 4 weeks, these women were allowed to consume various animal-based foods, convenience foods, and various snacks and beverages at will, with refined bread as their staple food, but only a small amount of vegetables, and no leafy green vegetables. Then, the researchers had them change their dietary pattern, consuming ample leafy green vegetables, orange and yellow vegetables, dried fruits such as apricots, and nuts like hazelnuts and pecans, which provide abundant antioxidants. At the same time, they consumed whole wheat bread, various whole grains, and legumes as their staple food, and drank tea.
The researchers measured the activity of SOD (superoxide dismutase) and glutathione peroxidase enzymes in the body under both dietary patterns. Both of these enzymes are important components of the body's "defense system," and their function is to protect cells from oxidative damage. The results showed that after consuming a rich variety of vegetables and fruits, the activity of the SOD enzyme decreased by two-thirds, while the activity of glutathione peroxidase decreased by one-third. This indicates that the body's antioxidant system was working with great ease.
Experts believe that the key to a healthy diet is not the consumption of low-calorie, low-fat processed foods or extracts of certain "health-promoting ingredients," but rather in rational combination.