At an age when the average European person is predicted to die – 77 years for men and 81 for women – inhabitants of Okinawa in Japan usually have many more years of good health. Not only do the Japanese live longer, they age successfully, are lean, energetic and have low occurrence of chronic illnesses like heart disease and cancer [1]. This has partly been attributed to Japanese traditional diet rich in vegetables and fish. A typical Japanese meal consists of a rice dish complimented with soybean products, fish, seafood, and a variety of vegetables. Among the vegetables eaten every day, there are a variety of green leafy vegetables, mushrooms and seaweed. Interestingly, the population who lives longest (Okinawans), has the highest consumption of kombu (seaweed) in Japan [2]. Furthermore, the vegetable diet pattern in Japanese is associated with a significantly lower blood pressure, and serum triacylglycerides [3]. Specific foods that could reduce cardiovascular diseases have recently been identified [4], [5] and [6] but more research is obviously required to identify what particular components in fruit and vegetables are associated with this decrease.