Strawberry Health Benefits: The Top Antioxidant Fruit

The numerous strawberry health benefits are well-known all over the world. Strawberries are grown worldwide and are an excellent example of the symbiosis of two worlds. They share the benefits found on either side of the Atlantic. European explorers introduced American varieties to Europe, which were crossed with OLD WORLD varieties.

The European strawberry is more petite, daintier, and aromatic than the American variety, which is larger and more resistant but less sweet. The types cultivated today combine, successfully, the aroma of European strawberries with the size and resistance of the American varieties.

Strawberry Health Benefits

Strawberry Nutritional Facts

The strawberry is amongst the fruits with the most negligible calorie content, lower even than melons or watermelon. Its fat, protein, and sodium content are also shallow. Sugars are the most critical nutrient in strawberries, with modest amounts of vitamin C, folates, potassium, and iron, which amount to about five percent of their weight.

Strawberries are a reliable source of dietary fiber: One hundred grams supply 2.3 grams of fiber, representing about one-tenth of an adult’s RDA (Recommended Dietary Allowance). Although strawberries contain various organic acids, such as salicylic acid (forerunner to aspirin) and oxalic acid, their metabolic impact is decidedly alkalizing.

The strawberry’s color comes from vegetable pigments known as ANTHOCYANIDINs, like bioflavonoids. The anthocyanidins found in certain fruits, such as strawberries, act as powerful antioxidants, lowering cholesterol synthesis in the liver.

A study at Tufts University in Boston demonstrated that strawberries have the most significant antioxidant capability of any fruit, followed by grapes, plums, and oranges. The antioxidant effect of fruit was estimated in terms of its capacity to neutralize oxidizing FREE RADICALS. These hostile molecules may be created within the cells as byproducts of metabolic activity or generated by external pollutants such as tobacco smoke. Free radicals foster lipoprotein oxidation, arteriosclerosis, premature cellular aging, and even carcinogenic mutations. Strawberries’ antioxidant capacity is due to their vitamin C, bioflavonoid, and anthocyanidin content.

Strawberry Health Benefits

Strawberries’ composition and their antioxidant and alkalizing properties make them particularly indicated in the following cases:

strawberries in a heart shaped bowl
The antioxidant action of strawberries counteracts the so-called free radicals that oxidize lipoproteins. This oxidation development, if not checked results in cholesterol accumulations on arteriosclerosis and arterial walls. Strawberries are especially suitable for those working to better blood circulation in the arteries.

Arteriosclerosis – Because of their excellent antioxidant ability, which neutralizes the impact of free radicals, strawberries are a valuable means of preventing arteriosclerosis (the accumulation of cholesterol on artery walls, which later solidify and become narrow). Strawberries also promote arterial health by lacking sodium and fat and their opulence in potassium, a mineral that prevents high blood pressure.

Eating strawberries consistently throughout the spring and the first summer months helps avoid arteriosclerosis and prevents further progress. Strawberries should be integrated into the diet of individuals who have suffered angina pectoris or heart attack and when there is poor circulation to the cerebral arteries or those of the lower limbs.

Excess uric acid – Strawberries are diuretic (they increase urine production) and facilitate the elimination of uric acid with the urine. Because of this, strawberries are suggested in cases of uric arthritis and gout.

Constipation – Because of their richness in soluble vegetable fiber, strawberries expedite the passage of feces through the intestines. They also decongest arterial circulation in the portal system (veins in the bowel). Therefore, they are beneficial in cases of hemorrhoids, ascites (fluid in the abdomen), and liver ailments such as chronic hepatitis and cirrhosis.

Strawberry Scientific Facts

  1. Scientific Name – Fragaria vesca L.
  2. Related Species – Fragaria virginiana Duch., Fragaria chiloensis Duch.
  3. French – Fraise [sauvage].
  4. Spanish – Fresa, frutilla.
  5. German – Erdbeer.
  6. Description – False fruit of the strawberry plant or related species of the botanical family Rosaceae. The actual fruits are the small grains clinging to the surface of the strawberry, which comprises the seeds. The strawberry is, in truth, a fleshy thalamus produced in flowers by the merger of the male and female.
  7. Environment – Strawberries are grown in sandy temperate regions around the world. The United States, Spain, and Japan are the primary producing nations. They are also growing wild in the mountainous areas of Europe and America.
Salicylic and Oxalic Acids

Strawberries have two potential shortcomings:

  • Allergic reactions due to their salicylic acid content. This usually manifests itself as itching and skin rash. Individuals who are allergic to aspirin tend to be allergic to strawberries and vice versa.
  • Kidney stones – Individuals with a tendency to form oxalic kidney stones should avoid eating copious quantities of strawberries. This is because of their oxalic acid content, which includes calcium oxalate, an insoluble substance that forms calculi (stones) when eliminated through the urine. However, investigators believe that moderate strawberry consumption poses no risk to those with kidney stones.
How To use And Prepare Strawberries
frozen strawberries along with ice cubes
  1. Fresh – Fresh strawberries should be washed just before eating. They go well with orange juice, apples, yogurt, and grains.
  2. Strawberry shake – This is made by blending strawberries with orange juice, milk, nonfat milk, or soy beverage.
  3. Jam and compote – Strawberries are prepared to retain all their nutrients and functional elements, although they lose vitamin C. They signify a means of having them accessible out of season, with an exceedingly high sugar content (around fifty percent).
  4. Frozen – Frozen strawberries are immensely popular since they make the fruit available year-round and virtually everywhere. Frozen strawberries contain less added sugar (0 to 20 percent) than jam and retain most nutrients and active elements, including vitamin C.

REFERENCES

George D. Pamplona-Roger, M.D. “Encyclopedia of Foods and Their Healing Power.” George D. Pamplona-Roger, M.D. Encyclopedia of Foods and Their Healing Power. Trans. Annette Melgosa. Vol. 2. Chai Wan: Editorial Safeliz, 2005. 103, 104. Print.

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