Whenever summertime comes around, one thing I notice people always getting excited over are the seasonal fruits. Especially strawberries. Research consistently finds strawberries as one of the best antioxidant sources among commonly eaten food. Here are some of the outstanding health and beauty benefits:
Antioxidants: Strawberries contain a chemical compound called phenols. Anthocyanins, a particular phenol found in the pigment of this fruit’s skin are thought have potent disease fighting benefits.
Anti-Inﬂammatory: The phenols in strawberries also ﬁght against inflammation, a factor found in all diseases from acne to diabetes to cancer. They’re also a great source of manganese, which also lessens cellular inﬂammation—a contributor for various cardiovascular diseases.
Anti-Cancer: The combination of antioxidant and anti-inﬂammatory properties found in strawberries, are known for defending against cancerous cells. Nutrients like vitamin C, folate, and the ﬂavonoids quercetin and kaempferol all provide anti-cancer benefits.
Balance Blood Sugar Levels: Researchers have found that the polyphenols present in strawberries can also reduce blood sugar elevations from simple sugar. Studies have shown that consuming about one cup of fresh strawberries at least 3-4 times a week can regulate blood sugar response. That’s a very positive note to take for anyone with type-2 diabetes.
To reap maximum benefits, enjoy strawberries raw (not cooked/baked) and as fresh as possible. Strawberries start to lose their nutrient value after two days, not to mention flavor as well.
How do you incorporate strawberries into your diet?
Katharina Knoll, a Manhattan-based food and art enthusiast has prepared a series of anti-inflammatory recipes celebrating simple, rustic foods. Enraptured by the intersection of health and nutrition, Kat is the founder and director of Behind Foods. Follow Kat on her blog, Katharina’s Food Adventures, and keep in touch through her Facebook fan page and Twitter.