Strawberry contains carbohydrate, protein, dietary fiber, water, fluoride, choline, vitamin A, beta-carotene, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (Pyridoxine), vitamin B9 (folate), vitamin C (ascorbic acid), vitamin vitamin E, vitamin K, potassium, phosphorus, magnesium, calcium, iron, manganese sodium, and zinc.It has antioxidant and anti-inflammatory properties.
Strawberries are a high source of various antioxidants, such as anthocyanin, quercetin, flovonols, uteolin, gallic acid, and catechin.Chemicals present in the fragrance of strawberries include methyl acetate, (E)-2-hexenal, 1-hexanol, alpha terpineol, amyl acetate, amyl butyrate, benzaldehyde, benzyl acetate, butyl acetate, octanoic acid, furaneol, linalool, ocimenol, and propyl hexanoate.
One cup of strawberries provides 29 percent of daily manganese intake.Each one-cup serving of fresh strawberries provides 3 grams of dietary fiber or 10 percent of daily dietary fiber intake.One cup of fresh strawberries provides 4 milligrams of vitamin C (149%l, 2 IU of vitamin A (89%).
The Benefits of Strawberry
- Reduces the risk of heart disease
- Decreases the risk of atherosclerosis
- Lowers blood pressure
- Reduces cardiovascular disease risk
- Decreases stroke risk
- Reduces inflammation in the body
- Reduces constipation
- Treats asthma
- Alleviates allergy symptoms, such as runny nose, hives, watery eyes
- Protects against skin damage
- Prevents depression
- Treats diabetes
- Decreases arthritis pain
- Lowers inflammation levels
- Slows down the aging process
- Lowers the risk of breast cancer
- Decreases the risk of skin cancer
- Reduces the risk of colon cancer
- Lowers the risk of prostate cancer
- Improves blood vessel function
- Decreases the tendency for dangerous blood clots forming inside blood vessels (thrombosis)
- Improves elasticity
- Reduces the levels of wrinkle and discoloration
- Improves a variety of inflammatory rashes
- Protects against aging in the brain
- Protects against inflammation of brain
- Defends against memory loss, like Alzheimer's disease
- Prevents dementia
- Defends against oxidative stress
- Detoxifies the body
- Promotes digestive regularity
- Reduces the inflammation in the gut
- Prevents neurological disorders like Parkinson's disease
- Prevents epilepsy
- Prevents anemia
- Helps the growth of tissues
- Prevents certain birth defects, including spina bifida
- Balances the pH level of the gut
- Reduces kidney disease
STUDY AND RESEARCH OF STRAWBERRY
According to A Study by Author Aedin Cassidy, PhD, MSc, BSc, A Nutrition at The Norwich Medical School in The United Kingdom stated that Consumption of flavonoids, such as anthocyanins in strawberry regularly could reduce the risk of heart attack by 32 percent in young and middle-aged women.
Research has shown that Strawberry benefits include the ability to block initiation of cancer cell formation (carcinogenesis) and suppressing progression and proliferation of cancerous tumour.
One Study have shown that Eating strawberries help to lower homocysteine levels, an amino acid in the blood associated with damaging the inner lining of arteries.
Studies show that Certain fruits prove to be very beneficial for optimal skin conditions, including fruits high in antioxidants like strawberries.
Studies indicate that Diets rich in strawberries and other berries may have the potential to protect against aging in the brain.
Certain Studies have suggested that The consumption of strawberry may have beneficial effects in humans, such as lowering blood LDL cholesterol levels, total cholesterol, reducing the oxidation of LDL cholesterol, and decreasing the spike in blood sugar after high sugar meals and the spike in blood cholesterol seen after high-fat meals.
Studies link Strawberry consumption with eye health, neurological health, protection against skin damage, lowering inflammation levels, and decreasing arthritis pain due to their ability to fight free radical damage.
Researchers discovered in 2011 that Eating about thirty seven strawberries a day can significantly reduced diabetic complications, including kidney disease and neuropathy.
Researchers discovered in 2011 that Eating about thirty seven strawberries a day can significantly reduced diabetic complications, including kidney disease and neuropathy.
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