Editing Fruit (section)

=== Nutritional value ===
[[File:Fruit Nutrition.png|thumb|upright=1.8|Comparing fresh fruits for fiber, potassium (K), and vitamin C.{{citation needed|date=August 2021}} Each disk-point refers to a {{cvt|100|g}} serving of the fresh fruit named. The size of the disk represents the amount of fiber (as percentage of the [[recommended daily allowance|recommended daily allowance, RDA]]) in a serving of fruit (see key at upper right). The amount of vitamin C (as percent RDA) is plotted on the x–axis and the amount of potassium (K), in mg on the y–axis. Bananas are high in value for fiber and potassium, and oranges for fiber and vitamin C. (Apricots are highest in potassium; strawberries are rich in vitamin C.) Watermelon, providing low levels of both K and vitamin C and almost no fiber, is of least value for the three [[nutrient]]s together.]]

A meta-analysis of 83 studies showed fruit or vegetable consumption is associated with reduced markers of inflammation (reduced [[tumor necrosis factor]] and [[C-reactive protein]]) and enhanced immune cell profile (increased [[gamma delta T cell]]s).<ref name="pmid29931038">{{cite journal | vauthors=Hosseini B, Berthon BS, Wood LG | title = Effects of fruit and vegetable consumption on inflammatory biomarkers and immune cell populations: a systematic literature review and meta-analysis | journal= [[The American Journal of Clinical Nutrition]] | volume=108 | issue=1 | pages=136–155 | year=2018|  doi = 10.1093/ajcn/nqy082 | pmid = 29931038 }}</ref>

Various culinary fruits provide significant amounts of [[Dietary fiber|fiber]] and water, and many are generally high in [[vitamin C]].<ref name=Hulme1970>{{cite book |year=1970 |author =Hulme AC |title=The Biochemistry of Fruits and Their Products |place=London & New York |publisher=Academic Press }}</ref> An overview of numerous studies showed that fruits (e.g., whole apples or whole oranges) are satisfying (filling) by simply eating and chewing them.<ref>{{Cite journal|last1=Holt|first1=S. H.|last2=Miller|first2=J. C. |last3=Petocz|first3=P. |last4=Farmakalidis|first4=E.|date=September 1995 |title=A satiety index of common foods|journal=European Journal of Clinical Nutrition|volume=49 |issue=9|pages=675–690|issn=0954-3007|pmid=7498104}}</ref>

The dietary fiber consumed in eating fruit promotes [[satiety]], and may help to control body weight and aid reduction of blood [[cholesterol]], a [[Risk factor (epidemiology)|risk factor]] for [[cardiovascular diseases]].<ref>{{Cite journal|last1=Brown|first1=L.|last2=Rosner|first2=B.|last3=Willett|first3=W. W.|last4=Sacks|first4=F. M.|date=January 1999|title=Cholesterol-lowering effects of dietary fiber: a meta-analysis|journal=The American Journal of Clinical Nutrition|volume=69|issue=1|pages=30–42|doi=10.1093/ajcn/69.1.30|issn=0002-9165|pmid=9925120|doi-access=free}}</ref> Fruit consumption is under preliminary research for the potential to improve nutrition and affect chronic diseases.<ref>{{cite journal|vauthors=Aune D, Giovannucci E, Boffetta P, Fadnes LT, Keum N, Norat T, Greenwood DC, Riboli E, Vatten LJ, Tonstad S |title=Fruit and vegetable intake and the risk of cardiovascular disease|journal=International Journal of Epidemiology|date=2017 |volume=46|issue=3|pages=1029–1056|doi=10.1093/ije/dyw319 |doi-access=free |pmid=28338764|pmc=5837313}}</ref><ref>{{cite journal|vauthors=Angelino D, Godos J, Ghelfi F, Tieri M, Titta L, Lafranconi A, Marventano S, Alonzo E, Gambera A, Sciacca S, Buscemi S, Ray S, Galvano F, Del Rio D, Grosso G |title=Fruit and vegetable consumption and health outcomes: an umbrella review of observational studies|journal=International Journal of Food Sciences and Nutrition|date=2019|volume=70|issue=6|pages=652–667|doi=10.1080/09637486.2019.1571021|pmid=30764679|s2cid=73455999|url=https://figshare.com/articles/journal_contribution/7725224 }}</ref> Regular consumption of fruit is generally associated with reduced risks of several diseases and functional declines associated with aging.<ref>{{Cite journal|last1=Lim|first1=Stephen S.|last2=Vos|first2=Theo|last3=Flaxman|first3=Abraham D.|last4=Danaei|first4=Goodarz|last5=Shibuya|first5=Kenji|last6=Adair-Rohani|first6=Heather|last7=Amann|first7=Markus|last8=Anderson|first8=H. Ross|last9=Andrews|first9=Kathryn G.|date=2012-12-15|title=A comparative risk assessment of burden of disease and injury attributable to 67 risk factors and risk factor clusters in 21 regions, 1990-2010: a systematic analysis for the Global Burden of Disease Study 2010|journal=Lancet|volume=380|issue=9859|pages=2224–60|doi=10.1016/S0140-6736(12)61766-8|issn=1474-547X|pmc=4156511|pmid=23245609}}</ref><ref>{{cite journal|journal=BMJ|year=2014|issue=Jul 29|volume=349|page=g4490|doi=10.1136/bmj.g4490|title= Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: systematic review and dose-response meta-analysis of prospective cohort studies|vauthors=Wang X, Ouyang Y, Liu J, Zhu M, Zhao G, Bao W, Hu FB |pmid=25073782|pmc=4115152}}</ref><ref>{{Cite journal|last1=Yip|first1=Cynthia Sau Chun|last2=Chan|first2=Wendy|last3=Fielding|first3=Richard|date=March 2019|title=The Associations of Fruit and Vegetable Intakes with Burden of Diseases: A Systematic Review of Meta-Analyses|journal=Journal of the Academy of Nutrition and Dietetics|volume=119|issue=3|pages=464–481|doi=10.1016/j.jand.2018.11.007|issn=2212-2672|pmid=30639206|s2cid=58628014}}</ref>