Strawberry Benefits: Health Benefits, Uses and Nutrition Facts

Strawberry is an ingredient used to cook sumptuous desserts, and it goes well with salads. Rich in antioxidants and vitamin C, it would help to prevent cancer and many other diseases. Strawberries are not only delicious but full of health benefits! Discover all the benefits that you can draw from this summer fruit. Strawberries can do good for many reasons. They are filled with fibers and one cup (250 ml) contains the entire daily dose of vitamin C, a vitamin that strengthens the immune system and connective tissue. The berries can also control blood sugar; they contain a blue or red natural plant pigment called anthocyanin which could reduce blood sugar.

These amazing anthocyanins also help protect the heart, according to a study of 93,000 women aged 25 to 42, drinking three or more servings per week of strawberries or blueberries could reduce the risk of the third crisis heart. The study, published last year in Circulation, the American Heart Association’s journal claims that the anthocyanins in these two types of berries could help dilate the arteries and reduce plaque buildup. Moreover, a team of Italian and Spanish researchers asked 23 healthy volunteers to add 500g of strawberries to their daily diet for a month. The findings, published in the May issue of the Journal of nutritional biochemistry, demonstrated a significant reduction in the level of triglycerides and bad cholesterol. Surprising!

Strawberry Benefits

Generally, several prospective epidemiological studies and found that high consumption of fruit and vegetables decreased the risk of cardiovascular disease, certain cancers, and other chronic diseases.

1. Cancer

Studies have shown that daily consumption of a good amount of fresh or frozen strawberries 1 1/2 cups (2 cups) possible to increase the antioxidant capacity of the body (measured in blood and urine). Strawberries are so effective in reducing the risk of cancer and improve the body’s defenses against chronic diseases. In addition, the lyophilized strawberries effectively inhibit the occurrence of different types of breast and brain cancers. Experiments in rats have also shown that a diet enriched with dried strawberries reduced the proliferation of tumors esophagus. Finally, extracts from strawberries were effective in preventing the proliferation of human colon cancer cells and cervix.

2. Cardiovascular illnesses

Research indicates that flavonoids (found in strawberries among others) may reduce the risk of atherosclerosis, a process leading to cardiovascular disease. A prospective study of postmenopausal women showed that eating more than one serving of strawberries per week was associated with a decreased risk of mortality cardiovascular disease. In addition, studies have shown that consumption of strawberries, as an extract, beverage lyophilized or added to the portfolio diet strawberries possible to reduce the oxidation of “bad” cholesterol (LDL). strawberry consumption also helps reduce total cholesterol, LDL cholesterol, and triglycerides in obese people.

3. Inflammation

According to the results of in vitro experiments, strawberries extracts have an anti-inflammatory effect. Inflammation processes are involved in the onset of several diseases, including Alzheimer’s disease, cancer, and cardiovascular diseases.

Strawberry Benefits: More

But that’s not all. According to an Older Women study published in Annals of Neurology, the consumption of berries such as strawberries, at least twice a week, delayed by almost two and a half memory loss and cognitive decline. According to a study published in April by the newspaper Aging Cell, fisetin, a flavonol content in strawberries could protect mice against memory loss caused by Alzheimer’s disease. So, buy them now in large quantities. Do not stop making jam and freeze in the season to enjoy all year. Here’s how: Wash in cold water and let them dry on paper towels or in a colander. Spread nuts on waxed paper, parchment paper, or a cookie sheet without them touching and place them in the freezer. When completely frozen, store them in a sealed container and put them in a freezer immediately.

What’s in the strawberry?

Phenolic compounds

Flavonoids are the major phenolic compounds present in the strawberries. They give the red color of strawberries are among the compounds that contribute most to its ability antioxidants .among flavonoids include anthocyanins, which have a protective effect against cancer. They also inhibit the growth of human colon cancer cells, prostate, and oral cavity. However, it should be noted that the doses used in these studies are superior to what one might find in a “normal” portion of strawberry.

Strawberry is rich in ellagic acid, but it contains less than raspberries. Ellagic acid is the main component of ellagitannins, a phenolic compound from the family of tannins. He is recognized for his antioxidants anticancer and properties, as well as for its antimicrobial activity and antivirals in vitro. In humans, the beneficial effects of ellagic acid are not yet clearly established and would possibly attenuate by passing through the digestive system.

In the case of diverticulosis, we can consume strawberries

It was long believed that people with diverticulosis should not eat certain fruits (raspberries, blackberries, strawberries …) lest their little seeds lodge in diverticulitis. No clinical studies have however been conducted to validate this hypothesis. According to an expert committee of the American College of Gastroenterology, there would be no need to exclude these foods if diverticulosis. By cons, in some individuals, small fruit seeds can irritate the bowel. It may be wise for these people to consult a nutritionist.

Choice and conservation

Strawberries are the best ones are gathered himself, either in the garden or from the producer. It is always best to gather in the cool morning, while the fruit is still firm and bursting with flavor. Failure to pick them, we buy them directly from the producer, who harvested the same morning, which is usually not the case of strawberries available in grocery stores. Fruit should be a good outfit and a beautiful bright red, green stem and well fresh.

Conservation

Fridge: Two or three days. Avoid overcrowding, and do not wash them until serving. We must wash quickly, keeping the stalk to prevent them from water to soak. I drained them, we tailed them, and serving them in the shortest possible time. Also, avoid hermetic packaging, the fruit must breathe.
Freezer: Wash the fruit in ice water, stalks them, drain them and place them on a baking sheet, spacing them. Freeze quickly in the coldest part of the freezer. Lock them in a bag then freezing, ideally in a single layer. Can also roll in the sugar before freezing in the same manner. To defrost, spread them in a single layer on a plate and eat them as soon as possible.

Sama