Are you eating plenty of strawberries? These lusciously tasting fruits are a super food aiding in preventing all kind of illnesses. After reading this article continue to do more research on strawberries and its amazing benefits.
1. Strawberries Lower Heart Attack Risk
In an analysis of data from over 93,000 subjects in the famous Nurses’ Health Study I and the Nurses’ Health Study II, researchers looked at the effects of eating strawberries and blueberries on cardiovascular health. They found that over a 14-year period, women eating just three servings weekly of blueberries or strawberries reduced their risk of heart attack by 33% compared to those eating berries once monthly or less.
In addition, in an analysis of data from over 34,489 postmenopausal women in the Iowa Women’s Health Study, eating strawberries was associated with a significant reduction in deaths from cardiovascular disease over a 16-year follow-up period.
2. Strawberries Reduce Hypertension
Researchers again used the data from the two Nurses Studies as well as data from the Health Professionals Follow-Up Study to measure cardiovascular health benefits of strawberry and blueberry anthocyanins. They found that higher intakes of strawberry and blueberry anthocyanins (16–22 mg/day) were associated with a significant 8% reduction in the risk of hypertension. That was compared to those consuming only 5–7 mg/day of berry anthocyanins.
3. Strawberries Lower Inflammation and C-Reactive Protein (CRP)
In a study of 38,176 female US health professionals enrolled in the Women’s Health Study participants were asked whether they ate fresh, frozen, or canned strawberries “never,” or “less than one serving per month,” or up to “6+ servings per day.” Over an 11-year follow-up period, cardiovascular disease was lower among those consuming more strawberries.
CRP levels were significantly reduced among women consuming just two or more servings of strawberries per week. Elevated CRP is strongly associated with inflammation and is a high-risk factor for cardiovascular disease.
4. Strawberries Reduce Cancer Risk
In a prospective five-year cohort study in an elderly population, higher consumption of fresh strawberries and other fruits and vegetables was associated with significantly reduced cancer mortality. The authors attribute these observations to the carotenoid content of fruits and vegetables known to exert anti-carcinogenic effects.
In another larger five-year prospective cohort study, eating more foods from the Rosaceae botanical subgroup, including strawberries, was associated with a protective effect against esophageal squamous cell carcinoma compared to eating less of this fruit group.[x] The same cohort also reported reduced rates of head and neck cancer among those consuming more servings of the Rosaceae botanical subgroup including strawberries.
Other studies show that strawberries can even reverse early stage esophageal cancer.
5. Strawberries Reduce Oxidized Cholesterol
Studies show strawberries increase plasma antioxidant capacity helping to reduce oxidized LDL cholesterol. In human trials fresh, frozen, or freeze-dried strawberries were shown to reduce oxidative stress associated with metabolic syndrome or eating high-fat meals.
6. Strawberries Lower LDL Cholesterol and Raise HDL Cholesterol
The fiber, phytosterols, and polyphenols in strawberries have been shown to lower serum total and LDL cholesterol.[xiii] It’s also been shown to raise serum high-density lipoprotein (HDL)-cholesterol.
7. Strawberries Help Control Blood Glucose Levels
Polypenols in a berry mixture that included strawberries produced a lower glucose response after eating a meal.
8. Strawberries May Help Reverse Age-Related Neurodegenerative Disorders
In an animal study researchers at the USDA Human Nutrition Research Center on Aging at Tufts found that strawberry extracts significantly reversed signs of age-related neuronal deficits.