The strawberry is one of the popular red fruit, because it’s delicious flavor are added its recognized nutritional properties because it is a fruit rich in antioxidants, fiber and minerals (magnesium, manganese, potassium), which provides Flavonoids and vitamins (C, B2, B3, folic acid) and which has a low content of sugars and calories, so it fit well in most diets. Approximately 90% of the strawberry is water, and about 7% are carbohydrates (fructose, glucose and xylitol).
The strawberry season runs from March to May, while the strawberry – especially if it is a greenhouse – is extended from January to June. Although we can all taste alone, bathed with juices, milk or milkshake, it can also be part of salads or garnishes.
In addition to being the favorite snack or dessert of many, it is also a food that provides multiple health benefits. In fact, some studies are already beginning to suggest that eating strawberries could help prevent some types of cancer and cardiovascular disease, boost the immune system, regulate blood cholesterol levels, improve neuronal capacity, Inflammatory processes, and even to delay oxidation processes, among other advantages.
The strawberry and its anticancer capacity
The strawberry is one of the fruits with more antioxidants that exist, and the greater part of which contains (81%) are in the seeds. Specifically, it is estimated that in a ration of 150g (equivalent to one cup) there are about 300mg of antioxidant phenolic compounds, and it is precisely that antioxidant capacity which makes it a great help against some types of cancer, because these substances block the harmful effects of factors from the environment, food, or snuff, for example.
In this way, it is believed that could help to slow down the onset and development of carcinogenesis, and to encourage tumor suppression. Although there is still a lack of conclusive research on this subject, some work (that is, done in mice) is already beginning to associate the frequent consumption of strawberries with lower risk of cancer. Specifically, a study from the University of Ohio, conducted exclusively on animals, showed that intake of strawberries caused a decrease of 50% in the appearance of tumors.
Also, this fruit is also related to a lower incidence of cardiovascular diseases, hypercholesterolemia, and atherosclerosis. And it has been observed that frequent intake of strawberries can increase the concentration of antioxidants in plasma which, in addition to promoting a correct endothelial function and to prevent the oxidation of LDL cholesterol, helps to prevent it from being fixed in atheroma plaques.
The immune system is another major beneficiary of this food because, mainly, strawberries drive a high antiviral activity against some types of virus and, moreover, it is estimated that it could reduce substances that generate health problems such as asthma, or some allergic reactions in the body. Not forgetting that these are a great source of vitamin C, surpassing even the famous orange, which allows it to improve the absorption of iron, so it also contributes its grain of sand in cases of anemia.
Benefits of strawberries on mental, ocular and oral health
Not all the benefits provided by strawberries are physical, but some studies also relate strawberry consumption to better mental health, since eating this fruit could help slow the aging of the brain. Specifically, it has been shown that some of the components of the strawberry can inhibit the main stimulator of inflammatory prostaglandins (COX-2), in addition to cancer and cardiovascular disease, associated with alzheimer’s.
In addition, vision or oral health can also take advantage of the virtues of this small red fruit. It is because its content in pigments such as lutein and zeaxanthin are interesting for patients with age-related macular degeneration; while xylitol helps fight plaque and protect the enamel.