Strawberry Prevent Heart Disease and Cancer Risk

Strawberry Prevent Heart Disease and Cancer Risk - Who does not know the little red fruit that is tempting. Behind the attractive red color, this fruit has lots of features.

The content of phytonutrients from fruits strawberries are rich in phenols, phenol content of anthocyanins and ellagitanin not only causes strawberry red in color but is also rich in antioxidants so good for the heart, anti-cancer and anti-inflammatory.

Ellagitanin themselves are often said to be able to reduce the risk of cancer, because with regular strawberry eating habits can reduce cancer risk as much as threefold. This is stated in the Journal of Agricultural and Food Chemistry.
The content of vitamin C in strawberry itself cannot be underestimated, Annals of the rheumatic Diseases conducted a study of 20 000 individuals who suffered from polyarthritis and proved that the individuals who eat the fruits that contain little vitamin C will experience arthritis more often than not.

The Heart Health Benefits of Strawberries

Researchers at the Harvard School of Public Health reported their findings in the August issue of the Journal of the American College of Nutrition. Using dietary intake records of approximately 27,000 of the women who participated in the decade-long Women's Health Study, lead researcher Dr. Sesso looked at levels of strawberry consumption and several risk factors for heart disease. The findings revealed that women who ate the most strawberries - two or more servings per week - compared to those who reported eating none in the past month, were 14 percent less likely to have elevated C-reactive protein levels – a blood biomarker that signals the presence of inflammation in the body. 

Strawberries Significantly can Increase Disease, Fighting Antioxidants in Blood

European researchers have demonstrated the antioxidant capacity of strawberries on human health using volunteers at the Marche Polytechnic University in Italy. Twelve healthy adults were fed the equivalent of two cups of strawberries over the course of a day for a period of two weeks. 

Blood samples were taken after four, eight, twelve and sixteen days and then again after a month. Live blood analysis showed that regular consumption of this super fruit significantly increases the antioxidant capacity of blood plasma as well as the resistance of red blood cells to oxidative haemolysis in a process known as fragmentation. 

So how does it consume? Journal of Agricultural and Food Chemistry advised to consume them in new circumstances and fresh cut. Rinse and store them in a temperature of 5 degrees Celsius, and do not consume more than 6 days because of its vitamin C content is reduced by 5%. For a varied diet, consume with vegetables so that it becomes a fruit salad. Occasionally, make strawberry juice.

So, this is all about How Strawberry Prevent Heart Disease and Cancer Risk, you may also read about Foods to Reduce Cholesterol Level.