By Chisom Ibemere
Strawberries are aggregate accessary fruits that are grown widely and from the genus Fragaria. The fruit is bright red , Juicy, sweet and popular for it’s flavouring aroma. It is consumed fresh or used in the preparation of food products like ice cream, milkshakes, chocolates, Jams and Juices.
Strawberries originated from Europe and are excellent sources of Vitamin C, fibre, anti-oxidants and are sodium, fat and cholesterol free. The loads of anti-oxidants and polyphenols in strawberry improves heart health and prevent the risk of cancers.
The anthocyanin is responsible for the red colouration in strawberry, they help to shield the arteries from plague thereby regulating the blood pressure.
Ellagic acids in strawberries work together with anti-oxidants and they help to slow down the rate of digestion of starchy foods which helps to regulate the level of blood sugar in the body. The fruit have a low glycemic index that makes it safe for diabetic patients.
Strawberries may help fight cancers of the esophagus and colon due to the anticancer properties and the presence of Ellagic acids, Vitamin C and fibre present in it.
Strawberries as excellent sources of vitamin C helps to trigger immune boosting antibodies that helps the body to fight infections and allergies. The anti-oxidants also help to improve the cognitive ability and protect the brain cells from damage from free radicals.
They are also helpful in preventing cataract, macular degeneration and other eye related problems. Strawberries are rich sources of folate, which are one of the most important nutrients during pregnancy as it helps to prevent neural defects and give protection to the mother’s health.