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Strawberry Could Reduce Risk of Cancer and Heart Disease

Foods that contain antioxidants, has been believed to protect the body from cancer hazard. One of the potential cancer-fighting fruit is strawberries. Behind it tastes fresh, strawberry fruit has many health benefits. One of them is able to maintain the red blood cells from damage by oxidation process, allowing the body to be more resistant to face the risks of disease. And in fact, the vitamin C content of strawberries more than the orange, you can read strawberry nutrition post. As we know, vitamin C is one of the antioxidants that are important for health.

Phytonutrients from fruit strawberry rich in phenols, phenol content of anthocyanins and ellagitanin not only cause a red strawberry but also rich in antioxidants so good for the heart, anti-cancer and anti-inflammatory. Ellagitanin often said to reduce the risk of cancer, due to the regular strawberry eating habits could reduce cancer risk as much as three times more. This is stated in the Journal of Agricultural and Food Chemistry.



The content of vitamin C in strawberries alone can not be underestimated, Annals of the Rheumatic Diseases conducted a study of 20,000 individuals suffering from polyarthritis and proven that individuals who eat fruits that contain less vitamin C will experience arthritis more frequently than those who did not.

Journal of Agricultural and Food Chemistry suggests to consume strawberries, in a fresh state and the new cut. Rinse and store it in a temperature of 5 degrees Celsius, and should not be consumed more than 6 days due to its vitamin C content will be reduced by 5%. For a variety of foods, consume with vegetables so that it becomes a fruit salad. 

Meanwhile, research conducted in China showed people at high risk of esophageal cancer are able to avoid the disease after a routine eating strawberry fruit extracts. Tong Chen, a cancer researcher from Ohio State comperhensive Cancer Center, began to be interested in examining the benefits of strawberries in humans after research in laboratory animals suggest that tastes sour fruit and fresh has anti-cancer benefits.

In a study funded by the California Strawberry Commission, he studied the health of 36 people from three provinces in China which is famous as the area with the highest cases of esophageal cancer in the world. Chen gave a dried strawberry powder to be mixed with water. Drying by freezing, is one important way to keep the content in the fruit. In the research lab, Chen uses black raspberries, but because the fruit was not in China he replaced it with strawberries.

In many cases, esophageal cancers develop from pre-cancerous lesions, ranging from mild, moderate and most severe stage. Of the 36 participants who ate strawberry powder for 6 months, 29 individuals experienced an improvement stage, for example from the scale is becoming lighter. The study shows that, strawberries histology shown to reduce the rate of precancerous lesions and reduce the division of cancer cells and inflammation. However, Chen did not want to rush recommend using strawberries to fight cancer. Large-scale study, more thorough, and involves varying the number of respondents is needed to determine whether it is strawberries effective in preventing cancer, or placebo.

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