Consumption of fruits and vegetables has been promoted because of their vitamins,
minerals, antioxidants, and fiber content. Several studies evaluated the impact of fruit and
vegetables on human health, concluding that consumption of fruits and vegetables promotes
improvement in bowel function, increased satiety, and reduced risk of stroke and certain cancers
(Kelsay et al., 1978; World Cancer Research Foundation, 1997; Rolls et al., 2004; He et al.,
2006). The World Health Organization (WHO, 2005) attributed approximately 14 % of
gastrointestinal cancer deaths, 11 % of heart disease death, and 9 % stroke deaths to insufficient
consumption of fruit and vegetables.