Here’s a concise summary you can paste:
1. Young et al., 2002 – 10‑week fruit‑/veg‑free, low‑flavonoid diet + green tea extract (British Journal of Nutrition)
16 adults followed a strictly controlled diet without fruits and vegetables (very low in flavonoids) for 10 weeks, with or without green tea extract. Green tea extract only increased antioxidant capacity right after meals; it did not change fasting oxidative damage. Surprisingly, over the 10 weeks without fruits and vegetables, markers of oxidative damage to DNA, proteins, and lipids actually went down, along with changes in endogenous antioxidant defenses. This shows that in healthy people, removing plant flavonoids short‑term doesn’t necessarily worsen some oxidative stress markers.
2. Dragsted et al., 2004 – “6‑a‑day” study: +600 g/day fruits and veg vs none (randomized, controlled)
43 healthy non‑smokers ate a fully controlled basal diet without fruits and vegetables for 25 days, and were randomized to: (a) add 600 g/day fruits and vegetables, (b) take a vitamin/mineral pill matching that amount, or (c) placebo. Compared to the fruit/veg‑free basal diet, adding fruits and vegetables modestly improved some antioxidant defenses (e.g., better resistance of lipoproteins to oxidation, higher glutathione peroxidase activity), but also increased a marker of protein oxidation. Most other oxidative stress markers didn’t change much. So, short‑term, 600 g/day fruits and vegetables caused small, mixed shifts rather than a dramatic benefit.
3. Møller et al., 2003 – 600 g/day fruits and veg vs none, looking at oxidative DNA damage
Using essentially the same 24‑day design and participants, this study focused on oxidative DNA damage and repair (comet assays, urinary 8‑oxo‑dG, DNA repair gene expression). Adding 600 g/day fruits and vegetables, or a matching vitamin/mineral supplement, had no detectable effect on oxidative DNA damage or repair compared with the fruit/veg‑free basal diet in healthy non‑smokers. In other words, in this short, tightly controlled setting, completely removing fruits and vegetables did not measurably worsen DNA oxidation, nor did adding them clearly improve it.
4. Simmering et al., 2002 – Flavonoid‑free diet and gut bacteria (Eubacterium ramulus)
Healthy subjects followed a 6‑day flavonoid‑free diet and then received a single dose of specific flavonoids (quercetin or rutin). During the flavonoid‑free period, counts of a flavonoid‑degrading gut bacterium (Eubacterium ramulus) and overall fecal flora dropped markedly; flavonoid dosing then selectively boosted E. ramulus. This study does not look at inflammation directly, but it shows that removing plant flavonoids rapidly alters gut microbiota, and reintroducing them has immediate, specific effects on certain bacteria.