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.

 

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Nutrition & Health News

Plant-based possibilities: Report details novel sugar replacements for beverages

19 Apr 2018 --- PreScouter, a Chicago based technology scouting company, details novel replacements for sugars in a new analysis, that are from natural sources, safe, technologically viable and environmentally stable, for use in beverages. The company hopes that the report answers consumer calls for sweeteners that are both natural and healthy, in light of diabetes and obesity epidemics, and that it may aid informing beverage providers on how to best respond to calls for lowering sugar levels in drinks.

Nutrition & Health News

Adolescent cooking skills have long-term nutrition benefits, study finds

18 Apr 2018 --- Confidence in cooking ability leads to fewer fast food meals, higher levels of family meals, and increased consumption of vegetables in adulthood, a study published in the Journal of Nutrition Education has found. This comes at a time when the practice of home cooking is in decline, as is the teaching of cooking as a subject within schools.

Nutrition & Health News

Lack of green vegetable products for infants leaves bitter taste in mouth

16 Apr 2018 --- A new US study focused on the difficulties of convincing infants to eat their greens concludes that the lack of commercially prepared vegetable products specifically targeting this age group is doing little to solve the problem. 

Nutrition & Health News

Mediterranean diet found to boost gut microbial diversity and reduce hospitalization in liver cirrhosis

13 Apr 2018 --- Following a Mediterranean-style diet, boosted with a good amount of vegetables and fermented milk products such as yogurt, along with coffee and tea, is linked to greater gut microbial diversity and a lower risk of hospitalization in patients with liver cirrhosis, according to a study presented at The International Liver Congress 2018 in Paris, France. 

Nutrition & Health News

Cold pressed collaboration: Taiyo succeeds in chia oil shelf-life extension

11 Apr 2018 --- Taiyo, an expert manufacturer of functional ingredients, offers Xia Oil, a premium chia oil, that remains stable for up to two years. Using a novel process, XIA PURE Ox Blocker technology, the taste and smell of the oil stay fresh and its nutraceutical properties remain intact. 

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