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The optimal level of consumption was found to be 7-10 servings a day of fruit and vegetables [86, 87]

Beets have been shown to positively affect the activity of Glutathione enzymes as well However, cooking reduces Glutathione content in foods and so does the length and conditions of storage and farming practices

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A similar but more modest upregulation of PPP intermediates was seen in SCC104, particularly sedoheptulose-7-phosphate (FC = 11.78, p = 0.018) and ribose 5-phosphate (FC = 2.68, p = 0.0041)