Strawberries: heavenly and unbelievably healthy
Strawberries are one of the world’s most favourite flavour, and they are also incredible sources of nutrition. Take fisetin: I bet few of you have heard of it. Yet in 2011 researchers found that “oral administration of fisetin significantly reduced indices of two of the complications of diabetes” and suggested “the incorporation of significant quantities of fisetin-rich foods into the diet of diabetic patients” might be helpful. Strawberries have the highest levels of fisetin (160 µg/g).
More nutritional goodness includes the flavonoid quercetin, a natural anti-inflammatory that appears to reduce the risk of atherosclerosis and protect against the damage caused by LDL “bad” cholesterol in animal studies. Strawberries polyphenol content may also reduce the risk of cardiovascular disease by preventing platelet build-up and reducing blood pressure.
Other studies have shown that eating strawberries helps to lower homocysteine levels, an amino acid in the blood associated with damaging the inner lining of arteries, while due to their high potassium content, strawberries are great for people with high blood pressure, to help negate the effects of sodium in the body. Low intakes of potassium is a risk factor in developing high blood pressure, while a diet high in potassium is associated with a 20% decreased risk of dying from all causes. If you have concerns about your potassium levels always consult your doctor.
Serving suggestions – straight from the punnet, add to porridge, as a topping for wholemeal pancakes, or of course, with cream – enjoy!
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