Current recommendations suggest that a daily intake of 400g fruit and vegetables is required for the prevention of chronic diseases. Fruit and vegetables in the form of puree-based-drinks still contain vitamins, fibre, carotenoids, S compounds and organic acids, which contribute to health effects, but they also contain a wide variety of phenolic phytochemicals, which are increasingly recognised as effective against oxidative stress. Since 1974 there has been a constant increase in fruit juice consumption in the UK, from 30g per person per week in 1974 to 284g per person per week in 1999. In contrast, the general consumption of vegetables has remained reasonably constant and there has been a modest increase in fruit consumption. Thus, juice products may be a potentially-useful source of beneficial dietary phytochemicals.