Strawberries Increase Antioxidant Levels to Lower Chronic Disease Risks

Strawberries are shown to be a potent source of antioxidants in a body of research published in the journal Food Chemistry. In vivo studies confirm that regular consumption of the flavorful fruit raise antioxidant blood saturation levels.

This can help to lower the risk of chronic diseases ranging from heart disease and cancer to metabolic disorders including diabetes. The study, conducted by Italian and Spanish researchers demonstrated that eating two cups of strawberries daily for two weeks boosted the antioxidant status of red blood cells and improved the body`s immune response reaction to oxidative stress to lower disease risk.

Strawberries Shown to Significantly Increase Disease-Fighting Antioxidants in Blood

European researchers have demonstrated the antioxidant capacity of strawberries on human health using volunteers at the Marche Polytechnic University in Italy. Twelve healthy adults were fed the equivalent of two cups of strawberries over the course of a day for a period of two weeks.

Blood samples were taken after four, eight, twelve and sixteen days and then again after a month. Live blood analysis showed that regular consumption of this super fruit significantly increases the antioxidant capacity of blood plasma as well as the resistance of red blood cells to oxidative haemolysis in a process known as fragmentation.

Lead author and researcher, Dr. Maurizio Battino commented on the initial results “We have shown that some varieties of strawberries make erythrocytes more resistant to oxidative stress. This could be of great significance if you take into account that this phenomenon can lead to serious diseases.”

Strawberries Lower Risk of Developing Heart Disease, Cancer and Dementia

Researchers are continuing to test a variety of strawberry strains and different consumption levels to determine optimal antioxidant levels. They note that strawberries should form part of a healthy, balanced diet and be included as a daily serving of fruits and vegetables necessary to lower disease risk.

Strawberries contain a large concentration of phenolic compounds, such as flavonoids known to exert potent antioxidant properties. Flavonoid consumption triggers an extensive arsenal of antioxidant mechanisms that function at the cellular level to fight free radical production and lower the risk from heart disease, cancer, diabetes and dementia. Antioxidants promote normal cellular function and are either manufactured by the body or consumed through diet in the form of natural foods such as strawberries.

When the blood antioxidant capacity is lowered by stress, physical exertion or normal metabolic function, oxidative stress occurs and the risk of chronic disease increases exponentially. Many forward-thinking scientists posit that oxidative stress is a key factor determining how quickly we age, and foods such as strawberries hold the answer to slow this process and prevent a host of deadly illnesses.