You’ve heard it before that a diet reach in vegetables and fruits can help you combat heart issues, cancer, and prevent or delay the onset of lots of of the effects of aging. It’s a statement that can’t be denied. About strawberries has been said lots of things and lots of of you know about allergy caused by these berries. But we’ll try to focus only on positive qualities of strawberries.
Strawberries are an excellent source of vitamin C, manganese, dietary fiber, iodine, potassium, folate, vitamin B5, vitamin B6, vitamin K, riboflavin, omega-3 fatty acids, magnesium and copper.
It’s been shown that strawberries significantly reduce liver cancer cells due to ellagic acid present in them. It may also be present in lots of red fruits and berries including raspberries, blackberries, and cranberries and naturally strawberries. Ellagic acid prevents the destruction of P53 gene by cancer cells and can also bind with cancer causing molecules making them inactive.
Studies have shown that strawberry consumption can increase anti-cancer activity on cancer cells of the breast, oesophagus, skin, colon, prostate and pancreas.
An fascinating study was carried out on a group of 1000 elderly people, and found that those eating the most strawberries had a risk of developing cancer that was only 33% of the risk in those eating none.
A study published by Journal of Agriculture and Food Chemistry shown that irrespective of the cultivars, strawberries reduce significantly the rate of cancerous liver cells.
Like lots of other berries, strawberries contain high amounts of antioxidants; in particular anthocyanins type 2 and ellagitannins. Anthocyanins have been shown by several studies to be effective in reducing risks of developing cancer, heart issues and inflammation-related diseases. Anthocyanins have a function similar to cyclooxigenase inhibitors (such as aspirin) but without side effects being a safer version of aspirin in their anti-inflammatory proprieties. A study at Lane University suggests that the high levels of antioxidants in these berries help neutralize the destructive effects of free radicals helping repairing the tissues by giving a boost of vitamin C. Strawberry extracts have also been shown to inhibit COX enzymes in vitro, which inhibits the inflammatory method. Anthocyanins contained in strawberries greatly reduces the rate of mutation in cells, which is a direct measure for the risk of developing cancer and diseases such as atherosclerosis.
Strawberries have been linked with effecting blood vessels, platelets and lipoproteins positively, which can reduce the risk of coronary heart diseases.
Besides their beneficial effects on cancer and heart disease, the antioxidant qualities of strawberries are also nice in the method of reversing the work of neuronal and behavioural aging. Due to this positive effect strawberries are helpful in slowing the beginning of Alzheimer’s disease reducing simultaneously the effects of this disease. A key ingredient in strawberries is folate which is a main part in the manufacture of red blood cells and a feasible aid in delaying the onset of Alzheimer’s.
You must also know that a serving of strawberries will offer you 200 mg of potassium, that in its turn helps regulate the electrolytes in your body, lowering your risk of heart assault and stroke.
Another important health benefit of strawberries is their effect on skin; they also help neat the blood of harmful toxins. Strawberries when rubbed on teeth and gums remove tartar and strengthen and heal the gums. Information reported in a study indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration which is the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit every day.

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