<![CDATA[The availability of antioxidants during pregnancy were decreases with increasing of gestational ageand influenced by environmental factors such as exposure to cigarette smoke and consumption habits of vegetablesand fruits. A cross sectional study with pregnant mothers (20-26 months pregnant) non-anemia as many as70 people selected by purposive sampling. Total Antioxidant Capacity (KAT) was measured using Elisa method(enzyme-liked immunosorbent assay), vegetable and fruit consumption habits collected with Food FrequencyQuestionaire (FFQ) and smoking habits using interviews. The results showed around 37,1% of pregnant womenwere passive smokers and rarely consume vegetables and fruits (>60,0%). The mean KAT of pregnant womenreached 2,73±1,48 mmol/l. KAT of passive smokers are significantly lower than non-passive smokers (p=0,038).In General pregnant women who often consume vegetables and fruits have a higher KAT. However, a higher KATwas significantly found in pregnant women who frequently consumed green mustard greens (p=0,049), green beanleaves (p=0,002), apples (p=0,007) and papaya (p=0,029). Exposure to cigarette smoke and less consumption ofvegetables and fruits have lower KAT in pregnant women. Pregnant women should increase consumption of vegetablesand fruits and avoid exposure to cigarette smoke.]]>
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