A new study suggests that eating strawberries daily may lower cholesterol and provide other heart health benefits.
The strawberry (or strawberry) is a fragrant fruit, high in fiber, vitamin C, folate, potassium and anthocyanins. Anthocyanins, which are antioxidant compounds called flavonoids, are the pigments (dyes) produced by many plants to attract birds and insects necessary for their seed dispersal and pollination.
Several previous studies have shown that eating strawberries could reduce the risk of colorectal cancer. Additionally, strawberry could be used as an anti-inflammatory and could help improve iron absorption.
In a recent study, healthy participants ate 500 grams of strawberries daily for a month. Data on their cholesterol levels, as well as markers of oxidative stress and antioxidant status, were collected at the beginning of the study, after 30 days, and again 15 days after the study ended.
The researchers found that consumption of strawberries significantly reduced levels of total cholesterol, low-density lipoproteins (LDL or “bad cholesterol”) and triglycerides compared to those at the beginning of the study. Levels of high-density lipoprotein cholesterol (HDL or “good cholesterol”) did not change. The authors noted that eating strawberries also decreased markers of oxidative stress and increased the antioxidant status of the participants.
The authors concluded that strawberry consumption may have benefits for cholesterol levels as well as antioxidant status, contributing to overall heart health.
