Antioxidants from fruits and vegetables lower the risk for premature death, according to a review published in Advances in Nutrition. Researchers reviewed 41 studies that compared mortality with dietary patterns, including antioxidant consumption rates. Results showed higher concentrations of antioxidants, including vitamin C, lycopene, beta-carotene, and selenium, were associated with lower risk for all-cause mortality, compared to lower concentrations of these and other antioxidants. These nutrients lower oxidative stress and risk for various chronic diseases. The authors suggest that policies focus on increasing fruit and vegetable consumption across the population in order to curb rising disease rates.