Strawberries Boost Red Blood Cells – Study

22 Jun 2011 --- A team of researchers from the Marche Polytechnic University (UNIVPM, in Italy) and the University of Granada (UGR, in Spain) have demonstrated this effect in vivo, in a study on human volunteers published in the journal Food Chemistry.

6/22/2011 --- A group of volunteers ate half a kilo of strawberries every day for two weeks to demonstrate that eating this fruit improves the antioxidant capacity of blood. The study, carried out by Italian and Spanish researchers, showed that strawberries boost red blood cells' response to oxidative stress, an imbalance that is associated with various diseases.

Scientists have previously tried to confirm the antioxidant capacity of strawberries using in vitro laboratory experiments. Now, a team of researchers from the Marche Polytechnic University (UNIVPM, in Italy) and the University of Granada (UGR, in Spain) have demonstrated this effect in vivo, in a study on human volunteers published in the journal Food Chemistry.

Each day, the scientists fed 12 healthy volunteers 500 grams of strawberries (of the 'Sveva' variety) over the course of the day. They took blood samples from them after four, eight, 12 and 16 days, and also a month later. The results show that regular consumption of this fruit can improve the antioxidant capacity of blood plasma and also the resistance of red blood cells to oxidative haemolysis (fragmentation).

"We have shown that some varieties of strawberries make erythrocytes more resistant to oxidative stress. This could be of great significance if you take into account that this phenomenon can lead to serious diseases", Maurizio Battino, lead author of the study and a researcher at the UNIVPM, tells SINC.

The team is now analysing the variations caused by eating smaller quantities of strawberries (average consumption tends to be a 150g or 200g bowl per day). "The important thing is that strawberries should form a part of people's healthy and balanced diet, as one of their five daily portions of fruit and vegetables", Battino points out.

The search for the most antioxidant variety

"Various strawberry varieties are also being analysed in the laboratory, since they each contain antioxidants in differing amounts and proportions", explains José Luis Quiles, the Spanish participant in the study and a researcher at the UGR.

The body has an extensive arsenal of very diverse antioxidant mechanisms, which act at different levels. These can be cellular tools that repair oxidised genetic material, or molecules that are either manufactured by the body itself or consumed through the diet, which neutralise free radicals. Strawberries contain a large amount of phenolic compounds, such as flavonoids, which have antioxidant properties.

These substances reduce oxidative stress, an imbalance that occurs in certain pathologies, (such as cardiovascular disease, cancer and diabetes) and physiological situations (birth, ageing, physical exercise), as well as in the battles between "reactive kinds of oxygen" - in particular free radicals - and the body's antioxidant defences.

When the level of oxidation exceeds these antioxidant defences, oxidative stress occurs. Aside from causing certain illnesses, this is also implicated in phenomena such as the speed at which we may age, for example.

•    Full bibliographic informationSara Tulipani, José M. Álvarez-Suarez, Franco Busco, Stefano Bompadre, José L. Quiles, Bruno Mezzetti , Maurizio Battino. "Strawberry consumption improves plasma antioxidant status and erythrocyte resistance to oxidative haemolysis in humans". Food Chemistry 128 (1): 180-186, September 2011 (available on line 9 March 2011). Doi:10.1016/j.foodchem.2011.03.025.

 

Related Articles

Business News

Neptune Targets Heart Health with new NKO Beat

20 Oct 2014 --- Utilizing Neptune Krill Oil (NKO) as the base ingredient, Neptune Technologies & Bioressources introduces NKO Beat, targeting heart and cardiovascular health. Available for North America in 60 days, NKO Beat features all the proven heart health benefits of NKO, including up to seven times more astaxanthin than other krill oils, plus Coenzyme Q10 (CoQ10).

Health & Nutrition News

Research: Fish Intake Associated with Boost to Anti-depressant Response

20 Oct 2014 --- Up to half of patients who suffer from depression (Major Depressive Disorder, or MDD) do not respond to treatment with SSRIs (Selective Serotonin Reuptake Inhibitors). Now a group of Dutch researchers have carried out a study which shows that increasing fatty fish intake appears to increase the response rate in patients who do not respond to antidepressants. This work is being presented at the European College of Neuropsychopharmacology congress in Berlin.

Health & Nutrition News

The Dairy Council: Rise of ‘Inaccurate Statements’ from Anti-Dairy 'Experts'

20 Oct 2014 --- Efforts to undermine the nutritional benefits of dairy products are becoming increasingly based on ill-informed opinion which betrays a lack of scientific knowledge and understanding, The Dairy Council has said.

Health & Nutrition News

Metabolic Genetics Research Paves Way to Treating Diabetes and Obesity

20 Oct 2014 --- Breaking down complex conditions such as Type 2 Diabetes and obesity into the specific metabolic proteins and processes that underlie them offers a new approach to studying the genetics of these diseases and how they are interrelated, according to research presented today at the American Society of Human Genetics (ASHG) 2014 Annual Meeting in San Diego.

More Articles
URL : http://www.nutritioninsight.com:80/news/Strawberries-boost-red-blood-cells-study.html