ousands of phytochemicals in foods vary in molecular size, polarity and solubility, which could affect how they are absorbed and distributed in different cells, tissues and organs. "This balanced natural combination of phytochemicals present in fruits and vegetables cannot simply be mimicked by dietary supplements," he explains.

Furthermore, Liu notes that the health benefits of consuming fruits and vegetables extend beyond lowering the risk of developing cancers and cardiovascular diseases to include preventive

effects for other chronic diseases, such as cataracts, age-related macular degeneration, central neurodegenerative disease and diabetes.

Says David R. Jacobs, professor in the Division of Epidemiology, School of Public Health, University of Minnesota: "Dr. Liu is in the forefront of a group of investigators, including myself, who find extensive evidence that extremely important health aspects of food work through the combination of substances that make up that food, a concept we call food synergy. Risk of many chronic diseases in modern life appears to be reduced by whole foods, but not by isolated large doses of selected food compounds. Dr. Liu's current work on apples and breast tumors in rats is a perfect example of this principle."

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Contact: Simeon Moss
sfm4@cornell.edu
607-255-2281
Cornell University News Service
1-Mar-2005

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