Healing Properties of Strawberries
Strawberries are an excellent source of vitamin C (more than any citrus fruit), manganese, dietary fiber, iodine, potassium, folate, vitamin B5, vitamin B6, vitamin K, riboflavin, omega-3 fatty acids, magnesium and copper.
Research has shown that strawberries significantly reduce liver cancer cells due to their ellagic acid. It also can be found in many red fruits and berries including raspberries, blackberries, and cranberries and of course strawberries. Ellagic acid prevents the destruction of P53 gene by cancer cells and can also bind with cancer causing molecules making them inactive. It can be found in many other berries and red fruits including blackberries, cranberries, raspberries.
Studies have shown that strawberry consumption can increase anti-cancer activity on cancer cells of the breast, oesophagus, skin, colon, prostate and pancreas.
An interesting 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 regardless of the cultivars, strawberries reduce significantly the rate of cancerous liver cells.
Like many 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, cardiovascular disease and inflammation-related diseases. Anthocyanins have a function similar to aspirin, but without the nasty side effects, which makes it much safer than aspirin in their anti-inflammatory proprieties.
Strawberry extracts have also been shown to inhibit COX enzymes in vitro, which inhibits the inflammatory process. 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 good in the process of reversing the course of neuronal and behavioral aging. Due to this positive effect strawberries are helpful in slowing the beginning of Alzheimer’s disease reducing at the same time 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 possible aid in delaying the onset of Alzheimer’s.
A serving of strawberries will provide you with 200 mg of potassium, which helps to regulate the electrolytes in your body, lowering your risk of heart attack and stroke.
Strawberries also help to clean the blood of harmful toxin and soften the skin. When rubbed on teeth and gums, strawberries remove tartar and strengthen and heal the gums. Eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration.