The consumption of fruits and vegetables is correlated with reduced risk for cancer and cardiovascular disease.1,2 Diets rich in fruits and vegetables contain several known nutritive factors that have been linked to diminished risk of disease such as ascorbic acid, tocopherols, and carotenoids.3,4,5 However, it is clear that known nutritive factors are not entirely responsible for the beneficial properties of fruit- and vegetable-containing diets. It is widely believed that non-nutritive components of the diets are in part responsible for these benefits. That theory is supported by studies in which more cancers are produced by chemical carcinogens if animals are fed a complete synthetic diet than if animals are fed a diet based on plant foods.6