ABSTRACT
Worldwide, national food and dietary guidelines recommending in creased consumption of dark leafy and other colorful vegetables are based on accumulating evidence that vegetable consumption is asso ciated with a lower risk of coronary heart disease, diabetes, and can cer. Total global vegetable production increased from 564,451,746 Mt in 1995 to 883,144,797 Mt in 2005 (FAOSTAT 2006). The health benefits of this group of plant foods are due to their phytochemicals, nutrient compounds, and anutrient compounds, which are most often produced as plant defense mechanisms to overcome extremes of en vironmental conditions or pest and pathogenic attacks. Phytochem icals have been studied extensively by plant scientists and are now being studied by dietitians for consideration in dietary plans and rec ommendations.
