The colour RED
Strawberries are a great source of polyphenolic antioxidants such as anthocyanins and pro-anthocyanins, which is also responsible for the beautiful red colour in the strawberry fruit.
A study done by Fotschki et al 2016, noted that these colour providing polyphenols are also responsible for health benefits such as having a possible positive antioxidant effect on blood vessels. Polyphenols modulates activities on gastrointestinal digestive enzymes in the colon which in turn has a positive effect on the production of short chain fatty acids (SCFA’s). SCFA’s are crucial to promote beneficial microflora in the gut.
Strawberries are known to contain higher concentrations of these polyphenols, therefore having a higher antioxidant capacity than common fruits such as bananas and oranges. This lead researchers to prove that strawberries significantly reduces oxidative stress-induced neurotoxicity which lead to the conclusion that strawberries proved to have the highest cell protective effect compared to these common fruits (Heo and Lee 2005).
Go to the recipe section to see how to preserve the RED colour and all the goodness of the strawberry fruit.
1. Fotschki et al. 2016. Anthocyanins in Strawberry Polyphenolic Extract Enhance the Beneficial Effects of Diets with Fructooligosaccharides in the Rat Cecal Environment. Available at: https://doi.org/10.1371/journal.pone.0149081 (Accessed 12 September 2017).
2. Heo H. J., Lee C. Y 2005. Strawberry and Its Anthocyanins Reduce Oxidative Stress-Induced Apoptosis in PC12 Cells. Available at: http://pubs.acs.org/doi/full/10.1021/jf048616l (Accessed 12 September 2017).