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The study, published in the Journal of Nutritional Biochemistry, included 23 healthy people from 24 to 30 years old, who were instructed to eat a strawberry-free diet that was also low in other high-polyphenol foods for 10 days. Polyphenols, plant chemicals that are often strong antioxidants, are found in certain foods such as berries, citrus fruits, chocolate, and green tea. Following that, they ate 500 grams (one pound or 3 to 4 cups) of strawberries per day for 30 days. Finally, they were instructed to eat their usual diet, minus strawberries, for the last 15 days of the trial.
Blood and urine tests were done after the first 10 days (baseline), after 30 days of adding strawberries to the diet, and after the last 15 days to measure cholesterol and triglyceride levels and check markers of antioxidant activity. These test results showed the following:
“The findings presented here are interesting because they may partly explain the protective role of a diet rich in fruit and vegetables in preventing cardiovascular disease and other chronic diseases mediated by oxidative stress,” the researchers said.
Eating strawberries is just one tasty way to boost health-promoting vitamin C and polyphenol intake. Here are some others:
(J Nutr Biochem 2014;25:289–94)