According to researchers at Sookmyung Women's University in Seoul, Korea a diet rich in a class of bioflavonoids called polyphenols (active compounds responsible for the colors found in fruits and vegetables) may reduce the risk of chronic disease by reducing oxidative stress. Oxidative stress refers to the excessive generation of free radicals, which are unstable oxygen molecules that can cause negative effects in the body. Nineteen healthy female non-smokers ages 19-21 participated in the study. Two dietary interventions were given, polyphenol-rich and -depleted, lasting six days each, separated by a three-day break. Blood and urine samples were collected at baseline, day three and day six and were analyzed for a variety of indicators. The results of their analysis led them to conclude that polyphenol-rich diets may decrease the risk of chronic diseases by reducing oxidative stress. Read More.