Strawberries & Antioxidants

Strawberries are particularly high in phytonutrients such as anthocyanins, ellagitannins, flavonols, terpenoids and phenolic acids. Phytonutrients are plant medicines, made to protect the plant from pests and other invaders, assisting with the plant’s survival. These plant-nutrients are not your regular vitamins and minerals, these phytonutrients mentioned above act as powerful antioxidants.

Inflammation usually presents as obvious signs and symptoms such as fever, skin redness or phlegm. Subclinical inflammation is a state in our bodies where we are not aware of inflammation before clinical disease presents itself. One of the main activities of antioxidants are to lower subclinical inflammation that can be found in any organ tissue.

Increasing research are finding strawberries to be a powerful anti-inflammatory food by lowering inflammatory markers such as C-reactive proteins, if consumed several times per week.

Take note that research has found inflammation to be lowered only when strawberries were consumed more than three times per week.

A 2015 study observed that strawberries had inhibitory effects on pro-inflammatory mediators. The findings suggested that strawberries have a wide impact on colonic inflammatory responses, thus lowering the possibility of diseases such as colon carcinogenesis (cancer formation).

References:

  1. Shi N. et al 2015. Strawberry Phytochemicals Inhibit Azoxymethane/Dextran Sodium Sulfate-Induced Colorectal Carcinogenesis in Crj: CD-1 Mice.
    Available here  (Accessed 28 July 2017).
  2.  Mateljan G. 2015. The World’s Healthiest Foods, 2nd Edition. Seattle, Washington.