Why people likes Strawberries


The fragrantly sweet juiciness and deep red color of strawberries can brighten up both the taste and aesthetics of any meal; it is no wonder they are the most popular berry fruit in the world. Although strawberries have become increasingly available year-round, they are at the peak of their season from April through July when they are the most delicious and most abundant.

While there are more than 600 varieties of strawberries that differ in flavor, size and texture, one can usually identify a strawberry by its red flesh that has yellow seeds piercing its surface, and the small, regal, green leafy cap and stem that adorn its crown. In addition to strawberries that are cultivated, there are also varieties that grow wild. These are much smaller in size, but feature a more intense flavor.

This chart graphically details the %DV that a serving of Strawberries provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Strawberries can be found in the Food Rating Chart. A link that takes you to the In-Depth Nutritional Profile for Strawberries, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Strawberries not only look like a fruity heart-shaped valentine, they are filled with unusual phytonutrients that love to promote your health.

Potent Antioxidant Protection from Phenols

Strawberries, like other berries, are famous in the phytonutrient world as a rich surce of phenols. In the strawberry, these phenols are led by the anthocyanins (especially anthocyanin 2) and by the ellagitannins. The anthocyanins in strawberry not only provide its flush red color, they also serve as potent antioxidants that have repeatedly been shown to help protect cell structures in the body and to prevent oxygen damage in all of the body's organ systems. Strawberries' unique phenol content makes them a heart-protective fruit, an anti-cancer fruit, and an anti-inflammatory fruit, all rolled into one. The anti-inflammatory properties of strawberry include the ability of phenols in this fruit to lessen activity of the enzyme cyclo-oxygenase, or COX. Non-steriodal anti-inflammatory drugs like aspirin or ibuprofen block pain by blocking this enzyme, whose overactivity has been shown to contribute to unwanted inflammation, such as that which is involved in rheumatoid and osteoarthritis, asthma, atherosclerosis, and cancer. Unlike drugs that are COX-inhibitors, however, strawberries do not cause intestinal bleeding.

Strawberry Phytonutrients that Promote Optimal Health

The ellagitannin content of strawberries has actually been associated with decreased rates of cancer death. In one study, strawberries topped a list of eight foods most linked to lower rates of cancer deaths among a group of over 1,000 elderly people. Those eating the most strawberries were three times less likely to develop cancer compared to those eating few or no strawberries.

A study published in the Journal of Agriculture and Food Chemistry analyzed eight strawberry cultivars for their content of protective plant compounds (phenols, flavonoids and anthocyanins) and their antioxidant capacities. Although the various cultivars differed significantly in the amounts of the various beneficial compounds each contained, all cultivars (Earliglow, Annapolis, Evangeline, Allstar, Sable, Sparkle, Jewel, and Mesabi) were able to significantly inhibit the proliferation of human liver cancer cells. Interestingly, no relationship was found between a cultivar's antioxidant content and its ability to inhibit cancer cell proliferation, which suggests that this beneficial effect of strawberries is caused by other actions of their many beneficial compounds.


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