1: J Nutr. 2004 Mar;134(3):562-7.

Intakes of antioxidants in coffee, wine, and vegetables are correlated with
plasma carotenoids in humans.

Svilaas A, Sakhi AK, Andersen LF, Svilaas T, Strom EC, Jacobs DR Jr, Ose L,
Blomhoff R.

Lipid Clinic, Medical Department, Rikshospitalet, University of Oslo, Oslo,
Norway.

The consumption of fruits and vegetables reduces the risk of major chronic
degenerative diseases. The active compounds and the mechanisms involved in this
protective effect have not been well defined. The objective of this study was to
determine the contribution of various food groups to total antioxidant intake,
and to assess the correlations of the total antioxidant intake from various food
groups with plasma antioxidants. We collected 7-d weighed dietary records in a
group of 61 adults with corresponding plasma samples, and used data from a
nationwide survey of 2672 Norwegian adults based on an extensive FFQ. The total
intake of antioxidants was approximately 17 mmol/d with beta-carotene,
alpha-tocopherol, and vitamin C contributing <10%. The intake of coffee
contributed approximately 11.1 mmol, followed by fruits (1.8 mmol), tea (1.4
mmol), wine (0.8 mmol), cereals (i.e., all grain containing foods; 0.8 mmol),
and vegetables (0.4 mmol). The intake of total antioxidants was significantly
correlated with plasma lutein, zeaxanthin, and lycopene. Among individual food
groups, coffee, wine, and vegetables were significantly correlated with dietary
zeaxanthin, beta-carotene, and alpha-carotene. These data agree with the
hypothesis that dietary antioxidants other than the well-known antioxidants
contribute to our antioxidant defense. Surprisingly, the single greatest
contributor to the total antioxidant intake was coffee.


And by a factor of six!