Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Vegetable blends—combinations of extracts or powders from various vegetables—are frequently included in dietary supplements aimed at supporting the body’s defense against free radical damage. Free radicals are unstable molecules that can damage cells, contributing to aging and various diseases. The scientific basis for using vegetable blends centers on their content of antioxidants, such as vitamins C and E, carotenoids, and polyphenols. Numerous studies have demonstrated that vegetables like spinach, kale, broccoli, and carrots contain potent antioxidants that neutralize free radicals in vitro and in some human studies. Epidemiological research consistently links higher vegetable intake with reduced markers of oxidative stress and decreased risk of chronic diseases thought to be mediated by free radical damage, including cardiovascular disease and certain cancers.

However, while there is robust evidence that diets rich in vegetables confer antioxidant protection, the evidence specifically for "vegetable blends" as proprietary supplement formulations is less direct. Few clinical trials have tested proprietary blends themselves for efficacy; most data extrapolate from studies on whole vegetables or isolated phytochemicals. Nonetheless, the mechanistic rationale is strong, and several small studies indicate that mixed vegetable extracts can increase antioxidant capacity in human plasma. Overall, scientific support exists for the general concept, but direct evidence for every proprietary blend is limited, justifying a moderate evidence rating.

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