The Strawberry
The Strawberry
Family:Rosaceae
CALIFORNIA, EUROPE
Nutrient Content: high in prebiotic fiber, antioxidant vitamin C, dietary minerals Phytochemical Content: high in polyphenols (skin and pulp anthocyaPhyto nins, particularly pelargonidin, and ellagic acid and ellagitannins in the achenes) red in color.As a false fruit—but no one would need scientific evidence to think of this fruit as a super fruit. Everyone seems to love strawberries just for the eating experience and the many pleasures of their color, fragrance, and taste. Production volumes of strawberries for the grocery market also indicate a rising demand for this first berry of summer.
FUN FACTS!
#1. Strawberries are in the same family as the rose plant family called Rosaceae, as are other fruits such as blackberries and raspberries.
#2. For example, the strawberry is the only fruit with the seeds on the surface (about 200).
#3. The strawberry is not classified by botanists as a true berry. True berries, such as blueberries and cranberries have seeds inside. The strawberry, however has its dry, yellow "seeds" on the outside (each of which is actually considered a separate fruit).
Nutrients In Strawberries
Strawberries are outstanding sources of vitamin C and dietary fiber, two significant superfruit signatures. Having a wide range of other micronutrients, strawberries are notable especially for high levels of the dietary mineral manganese, plus good contents of other micronutrients. Strawberries also are rich in diverse polyphenols and contain two compounds strongly related to health benefits—phytosterols (cholesterol-lowering effects) and resveratrol (possible antiaging and antidiabetic effects). Recognized by the many yellow achenes (which appear to be seeds but are actually the true fruit!), strawberries provide significant content of achene omega-3 and -6 fats. The popularity of the strawberry along with its diverse and rich nutrient content make this a near-perfect superfruit!
The rich red color of strawberries comes from numerous phytochemicals of the polyphenol family and its major subgroup, flavonoids, which are densely found in strawberries. One flavonoid class in particular, anthocyanins, accounts for most of the red pigmentation of strawberries, but also present are ellagic acid, ellagitannins, catechins, and cinnamic acid, each having significant health research interest. In preliminary laboratory tests, these strawberry polyphenols are showing evidence that they may lower the risk of inflammation, cancer, and cardiovascular diseases. An interesting study performed by Oregon scientists showed that the strawberry’s yellow achenes comprise only 1 percent of the berry’s weight but contribute up to 14 percent of the total phenolic strength of the whole berry! Phytochemical polyphenols identified in strawberry achenes were ellagic acid and two anthocyanins, pelargonidin and cyanidin, each a strong antioxidant in laboratory studies. Moreover, once digested and distributed in the human body, these polyphenols are thought to have other subtle roles that involve modifying enzyme activity, receptor sensitivity, or gene activation, some of which could have bearing on the course of diseases. Whether applicable to prevention of or recovery from disease mechanisms, this theory is an active research topic in the quest to understand how berries and other superfruits may inhibit chronic inflammation and cancer onset.
SCIENCE BEHIND IT
In scientific terminology regarding anthocyanins, the compound is expressed as a sugar, such as cyanidin-3-glycoside. Across the top twenty superf superfruits, including strawberry, red grape, cranberry, blueberry, raspberry, blackberry, blackcurrant, and acai (all red, blue, or black berries), cyanidin is among the most prevalent in content and most widely researched of all anthocyanins. Cyanidin research may eventually be a key to unlock the mystery of how superfruits in the diet favorably affect cell functions in health and diseases.
Health Benefits
Strawberries have a compelling health story that features emerging research evidence of their ability to lower the risk of various diseases: thrombosis (susceptibility to blood clots and embolism); high blood cholesterol and associated vascular disease, including coronary artery (heart) disease; chronic inflammation; initiation, progression, and proliferation of several types of cancers; various symptoms of premature aging (e.g., skin disorders, visual decline); gastrointestinal reflux disease; immune insufficiencies; and viral, bacterial, microbial, parasitic, and fungal infections. At the University of Toronto, studies examining specific dietary effects related to lowering blood cholesterol show that people adhere to a prescribed diet more faithfully and have reduced cholesterol levels when strawberries are included in daily meals. Such diets incorporate fruits, vegetables, soy products, prebiotic fiber (such as from oatmeal), plant sterols, and nuts.
Get Strawberries into Your Diet!
Bursting with one of the most popular fruit tastes, strawberries are favored around the world, easily ranking them at the pinnacle of superfruit flavors. Could strawberry be the world’s most popular berry? Maybe that’s too limiting, as it could be the world’s most “fun” and popular food of all. Think of the many varied strawberry products: jam and preserve, syrup and topping, granola bar, cereal, pie, ice cream, smoothie, wine, fruit leather, gum, and the famous strawberry milk shake, shortcake, chocolatecovered berry, and daiquiri.It even has a party named after it—the strawberry social! The dense red pigmentation indicates the presence of additional polyphenols and correlates with the fruit’s highest vitamin C and sugar contents, making strawberries especially good just for eating fresh—brighter fruits with red internal pulp tend to be better eating. Just five strawberries equal one fruit serving.
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