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 Strawberries are filled with unusual phytonutrients and are famous in the phytonutrient world as a rich source of phenols. The anthocyanins in strawberry 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 which is involved in rheumatoid and osteoarthritis, asthma, atherosclerosis, and cancer.
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.
In terms of traditional nutrients, strawberries are an excellent source of vitamin C and manganese. They also qualified as a very good source of dietary fiber and iodine as well as a good source of potassium, folate, riboflavin, vitamin B5, omega-3 fatty acids, vitamin B6, vitamin K, magnesium, and copper.
Historical benefits
Strawberry protect cell structures in the body and to prevent oxygen damage, anti-inflammatory properties protect against rheumatoid and osteoarthritis, asthma, atherosclerosis, and cancer, inhibit the proliferation of human liver cancer cells, and lower your risk of age-related macular degeneration.
Nutrients
Phenols, flavonoids and anthocyanins, antioxidants, ellagitannins, Vitamin C, manganese, folate, potassium, riboflavin, vitamin B5, omega-3 fatty acids, vitamin B6, vitamin K, magnesium, and copper.
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