“…Some authors have proposed intervention programs to promote fruit and vegetable consumption [ 4 , 5 , 6 ] considering the association of their low consumption with some diseases, pointed out from the beginning of 2000s [ 7 , 8 ]. Most of them are called non-communicable diseases by WHO [ 9 ]: cancers [ 10 , 11 , 12 ], obesity [ 13 ], high blood pressure [ 14 ] and other cardiovascular illnesses [ 15 ], strokes [ 16 ], osteoporosis [ 17 ], osteoarthritis [ 18 ], type 2 diabetes [ 19 ], degenerative diseases [ 20 ], among others. They are known to reduce the risk of cancer, heart disease, and diabetes; to inhibit plasma platelet aggregation, cyclooxygenase activity, and histamine release, as well as to exert antibacterial, antiviral, anti-inflammatory, and anti-allergenic activities [ 21 ].…”