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

Nutrition & Health News

Food for Thought: UK Teenagers Losing Learning Time Due to Hunger

27 Jun 2017 --- Teenage pupils in high school can lose around 51 minutes’ worth of vital learning time a day because their concentration levels dip due to hunger. This is according to the results of a survey conducted in the UK by Kellogg’s. The survey results show that 82 percent of teachers in Britain have seen teens arriving at school hungry every day. And nearly four in 10 teachers believed one reason children in their class were hungry was due to their parents being unable to afford food for breakfast.

Business News

Key Interview: Algatech Targets Synergistic Effects to Advance Microalgae Industry

27 Jun 2017 --- Interest in microalgae has surged over the past decade, and as a result, a growing number of companies have sought to develop new products and technologies to harness the myriad health benefits these unicellular species provide. And according to Algatechnologies, we have only seen the tip of the iceberg in terms of microalgae’s potential benefits and applications. 

Nutrition & Health News

Heightened Risk in Rice? Toxicity of Thioarsenates for Plants Uncovered

27 Jun 2017 --- Although it is a staple food in many regions of the world, rice sometimes contains levels of arsenic that are hazardous to our health. An interdisciplinary team of researchers at the University of Bayreuth has now discovered that there are arsenic compounds which have a toxic effect on plants and yet had not previously been considered in connection with chemical analyses of rice and the estimated health risks for humans. The research concerns thioarsenates, compounds made up of arsenic and sulphur, which may be present in rice fields more often than previously assumed. 

Nutrition & Health News

Nanoparticles as Food Additives due for Risk Reassessment: Researchers

27 Jun 2017 --- The anticaking agent E551 silicon dioxide, or silica, has been used widely in the food industry over the past 50 years, and was long thought to be quite safe. Now, however, researchers working on the National Research Programme “Opportunities and Risks of Nanomaterials” have discovered that these nanoparticles can affect the immune system of the digestive tract.

Business News

Buhler Awarded Contract to Support Food Fortification Program in Pakistan

26 Jun 2017 --- To support the fortification of staple foods in Pakistan, the UK-based Food Fortification Program has awarded Bühler a multi-million contract to supply more than 1000 micro feeders in 2017 and 2018. The program is funded with US$48 million from the UK’s Department for International Development. By directly supporting local mills and food factories, the program is aiming to have a substantial impact on the well-being of close to 100 million people.

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