The Effects of Short-term Strawberry Supplementation in Reducing Oxidative Stress
To help further characterize the biological mechanisms underlying the health-promoting effects associated with strawberry consumption, researchers examined the anti-oxidative effects of a diet rich in strawberries in a group of 18 healthy men and women (age 35 ± 10 years; BMI 23 ± 3 kg/m2) by adding about three and a half cups (500 grams) of fresh strawberries to their daily diets for 2 weeks. Analyses included measures of blood antioxidant status as well as biomarkers of resistance to endogenous and exogenous oxidative stress in red and mononuclear blood cells. Findings following the 2-week strawberry intervention included a moderate increase in fasting plasma antioxidant status and vitamin C, together with a significant increase in the lag phase preceding the formation of plasma lipid oxidation products. A significantly enhanced resistance to oxidative hemolysis was noted in red blood cells, with no significant reduction in ghost lipid peroxidation, a measure of the actions of strawberry phytochemicals in biomembranes. The researchers conclude that regular consumption of strawberries may play a protective role by enhancing the body’s defenses against oxidative challenges, and suggest conducting larger intervention studies with reduced serving sizes of strawberries to confirm these findings.
Tulipani S, Armeni T, Giampieri F, et al. Strawberry intake increases blood fluid, erythrocyte and mononuclear cell defenses against oxidative challenge. Food Chemistry.2014;156:87-93. http://www.sciencedirect.com/science/article/pii/S0308814614001307