ABSTRACT
It must be noted that much of the experimental research on the relationship between diet and the health protection exerted by food from vegetable sources has focused on isolated bioactive dietary constituents, such as tocopherols, avonoids, folates, saponins, or dietary ber. However, few investigations have simultaneously examined dietary ber and bioactive compounds in fruits (Eastwood and Kritchevsky 2005). In this sense, there is some disagreement about which entity is the responsible for reduced disease risk: the dietary ber, the components associated with the ber residue, or the food matrix with the ber and the components (Jones 2010).
