Strawberries Lower Cholesterol, Says New Study

SA new study conducted by researchers from the Universita Politecnica delle Marche in Italy and colleagues from the Universities of Salamanca, Granada and Seville, Spain - suggests that strawberries lower cholesterol. The study shows that those who ate half a kilo roughly 1.1023 pounds - of strawberries a day for a month had lower levels of bad cholesterol and triglycerides.

The study published in The Journal of Nutritional Biochemistry - concluded that strawberry consumption positively influenced the lipid profile by significantly lowering total cholesterol, low-density lipoprotein cholesterol and triglyceride levels. The high-density lipoprotein (HDL) 0 or good cholesterol remained unchanged.

Eating strawberries also improved the general plasma lipid profile, antioxidant biomarkers vitamin C or oxygen radical absorbance capacity antihemolytic defenses and platelet function. All parameters returned to their initial values 15 days after consuming strawberries.

This is the first time a study has been published that supports the protective role of the bioactive compounds in strawberries in tackling recognized markers and risk factors for cardiovascular disease, said study director and UNIVPM researcher Maurizio Battino.

Other study confirmations concluded that eating strawberries protects against ultraviolet radiation, strengthens erythrocytes or red blood cells and improves the antioxidant capacity of the blood.

Strawberries Protect The Stomach From Alcohol

In 2011, European researchers proved that eating strawberries reduces the harm that alcohol can cause to the stomach mucous membrane. The conclusions of the study published in PLoS ONE stated that a diet rich in strawberries can have a beneficial effect when it comes to preventing gastric illnesses that are related to the generation of free radicals or other reactive oxygen species. The fruit may also slow down the formation of stomach ulcers in humans.

The positive effects of strawberries are not only linked to their antioxidant capacity and high content of phenolic compounds but also to the fact that they activate the antioxidant defenses and enzymes of the body, said Sara Tulipani, study co-author and researcher at the University of Barcelona.

Strawberries have a dark skin loaded with many antioxidants that help with heart disease. They are rich anthocyanin compounds, host other antioxidant chemicals, and have anti-cancer effects. More specifically, the strawberry is among the top 20 fruits in antioxidant capacity.

Strawberries contain fisetin, an antioxidant that has been studied in relation to Alzheimer's disease and to kidney failure resulting from diabetes. Strawberries are the fruit that contains the highest amount of this antioxidant.Fisetin lessens the complications of diabetes.

One cup of strawberries contains approximately 45 kilo-calories and is an excellent source of vitamin C and flavonoids. One serving of about eight strawberries provides more vitamin C than an orange. Eating strawberries and other berry fruits appears to benefit the brain, cut heart attack risk in women, and reduce high blood pressure.

Strawberries are very low in saturated fat, cholesterol and sodium, and are also a good source of folate and potassium, and a very good source of dietary fiber, and manganese. Strawberry pigment extract can be used as a natural acid/base indicator due to the different color of the conjugate acid and conjugate base of the pigment.

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