Strawberries—Fragaria ananassa
This popular berry is a rich source of antioxidants and vital nutrients. In this section, we will explore the nutritional constituents and health benefits of including strawberries in our diet. As always, there are people with allergies, and the berry needs to be avoided in their diet.
Nutritional profile:
The phytonutrients in strawberries include quercetin, catechin, ellagic acid, and anthocyanins. Their high content of polyphenols gives them a high ranking in their antioxidant potential. Strawberries are also rich in vitamin C and folic acid. The retention of these vital micronutrients in the fruit may differ based on its storage. Freezing has been associated with maximum retention of the bioactive ingredients in this fruit.
Benefits of consumption:
Epidemiology studies show an inverse association between strawberry intake and the incidence of elevated blood pressure and levels of inflammatory markers like CRP (C-reactive protein). Strawberries are elucidated to cause an upregulation of endothelial nitric oxide synthase activity—this may benefit cardiovascular health.
Intake of strawberries may also help attenuate or decrease the oxidative damage with high-fat diets; they may also inhibit the ability of carbohydrate digestive enzymes.
The phenolics in strawberries may help to detoxify free radicals and block their production.
Strawberry ingestion may also help improve insulin resistance and favorably affect the size of lipid particles.
This fruit, when consumed, may also help modulate gene expression in our bodies for antioxidant defense processes.
Including fruits and vegetables in our diet is important for our overall health and nutrition. Strawberries are a powerhouse of vital bioactive agents. As always, I wish that you keep your health in center focus and live long and strong!
