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What are the health benefits of strawberries?

Jan 30th 2014 at 8:31 PM

Fresh summer strawberries are one of the most popular, refreshing and healthy treats on the planet. Wild strawberries have been popular since ancient Roman times and were used for a wide variety of medicinal purposes such as alleviating inflammation, fever, kidney stones, bad breath, gout and more. 
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Today there are over 600 varieties of strawberries. The sweet, slightly tart berries rank among the top 10 fruits and vegetables in antioxidant capacity.1 Their deep, rich hue supplies their high flavonoid content, a topic of research in many studies supporting the health benefits attained by consuming strawberries on a regular basis.

This Medical News Today information article on strawberries provides a nutritional breakdown of the fruit and an in-depth look at their possible health benefits, how to incorporate more strawberries into your diet and potential health risks associated with their consumption.
Nutritional breakdown of strawberries

Strawberries are rich in the essential nutrients vitamin C, potassium, folic acid and fiber. One cup of fresh strawberries contains 160% of your daily needs for vitamin C, for only 50 calories!1

Nutrition Facts2

Serving Size: 1 cup sliced fresh strawberries (166 grams)

Strawberries on a white background
Strawberries are rich in vitamin C


This nutritional powerhouse also contain the mighty antioxidants anthocyanins, ellagic acid, quercetin and kaempferol, which all have been shown to have protective effects against certain types of cancer.1
Possible health benefits of consuming strawberries

The benefits of consuming fruits and vegetables of all kinds, including strawberries, are infinite. As plant food consumption goes up, the risk of heart disease, diabetes, and cancer goes down.

High fruit and vegetable intake is also associated with healthy skin and hair, increased energy, and lower weight. Increasing consumption of fruits and vegetables significantly decreases the risk of obesity and overall mortality.

Heart Disease: Regular consumption of anthocyanins, a class of flavonoids found in berries, can reduce the risk of a heart attack by 32% in young and middle-aged women, according to lead study author Aedin Cassidy, PhD, MSc, BSc, a nutrition at the Norwich Medical School in the United Kingdom. Women who consumed at least 3 servings of strawberries or blueberries per week fared best in the Harvard study.3

The flavonoid quercetin, contained in strawberries, is a natural anti-inflammatory that appears to reduce the risk of 
atherosclerosis and protect against the damage caused by low-density lipoprotein (LDL) cholesterol in animal studies. Quercetin may have the additional bonus of anti-cancer effects; however more studies are needed using human subjects before these results can be confirmed.6

The high polyphenol content in strawberries may also reduce the risk of cardiovascular disease (CVD) by preventing platelet build-up and reducing blood pressure via anti-inflammatory mechanisms.

Other studies have shown that eating strawberries helps to lower homocysteine levels, an amino acid in the blood associated with damaging the inner lining of arteries.1

The fiber and potassium in strawberries also support heart health. In one study, participants who consumed 4069 mg of potassium per day had a 49% lower risk of death from ischemic heart disease compared with those who consumed less potassium (about 1000 mg per day). 5

Stroke: The antioxidants quercetin, kaempferol, and anthocyanins have all been shown to reduce the formation of harmful blood clots associated with strokes.1 High potassium intakes have also been linked with a reduced risk of stroke.5

Cancer: As mentioned above, strawberries contain powerful antioxidants that work against free radicals, inhibiting tumor growth and decreasing inflammation in the body.

Blood Pressure: Due to their high potassium content, strawberries are recommended to those with high blood pressure to help negate the effects of sodium in the body. A low potassium intake is just as big of a risk factor in developing high blood pressure as a high sodium intake.4

According to the National Health and Nutrition Examination Survey, fewer than 2% of US adults meet the daily 4700 mg recommendation for potassium.5

Also of note, a high potassium intake is associated with a 20% decreased risk of dying from all causes.5

Constipation: Eating foods that are high in water content and fiber like strawberries, grapes, watermelon and cantaloupe can help to keep you hydrated and your bowel movements regular. Fiber is essential for minimizing constipation and adding bulk to the stool.

Allergies and Asthma: Because of the anti-inflammatory effects of quercetin, consuming strawberries may help to alleviate symptoms of allergies including runny nose, watery eyes and hives, although there have been no human studies done to prove this theory.6 Several studies have shown that the incidence of asthma is lower with a high intake of certain nutrients, vitamin C being at the top of the list.

Diabetes: Strawberries are a low glycemic index food and high in fiber, which helps to regulate blood sugar and keep it stable by avoiding extreme highs and lows. Strawberries are a smart fruit choice for diabetics, as they have a lower glycemic index (40) than many other fruits do.3

Researchers have recently discovered that eating about 37 strawberries a day can significantly reduce diabetic complications such as kidney disease and neuropathy. The study showed that fisetin, a flavonoid contained in abundance in strawberries, promoted survival of neurons grown in culture and enhanced memory in healthy mice, along with prevention of both kidney and brain complications in diabetic mice.7

Pregnancy: Adequate folic acid intake is essential for pregnant women to protect against neural tube defects in infants.

Depression: Folate may also help with depression by preventing an excess of homocysteine from forming in the body, which can prevent blood and other nutrients from reaching the brain. Excess homocysteine interferes with the production of the feel-good hormones serotonin, dopamine, and norepinephrine, which regulate not only mood, but sleep and appetite as well.8

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