Six studies from U.S. universities found positive effects of strawberry consumption.
The studies, presented June 1-4 at Nutrition 2020, the annual American Society for Nutrition meeting that was online due to the COVID-19 pandemic.
They cover gut microbiota, cardiovascular, metabolic and cognitive domains research and highlighted the potential outcomes strawberry consumption may have on human health, according to a news release from the California Strawberry Commission.
Strawberries contain vitamin C, fiber, potassium and folate, but they are not always talked about for being rich in flavonoids, according to the release.
“Because of these flavonoids, strawberries have been identified to have antioxidant and anti-inflammatory properties that improve gut bacteria, cardiovascular, metabolic and brain function,” according to the release.
Results from gut microbiome studies indicate that increased consumption of strawberries changes the composition of gut bacteria.
Heart health studies suggest that strawberry consumption improves cholesterol in high-risk adults and vascular function.
“Individuals at risk for diabetes may benefit from consuming two and half servings of whole strawberries and experience improved insulin function within four weeks,” Arpita Basu, metabolic health researcher with the University of Nevada-Las Vegas, said in the release.
Research in brain health and strawberries unveiled an association between those who ate the most strawberries and a decrease in one of the characteristics of Alzheimer’s disease.
Related articles:
Summer produce heating up on PMG
United puts spotlight on snacking in new FreshFacts report
