Strawberries, bilberries, lingonberries, and chokeberries may blunt the insulin response to the starch-rich bread, and offer a means of reducing the risk of diabetes, says a new study from Finland.
Full article: http://www.nutraingredients-usa.com/Research/Berries-show-anti-diabetes-potential-Human-data]]>
Full article: http://www.nutraingredients-usa.com/Research/Berries-may-protect-brain-functioning-rat-study-suggests
The article reports results of epidemiological studies that support the protective effects of strawberries against a variety of chronic diseases and conditions, including hypertension, inflammation, cancer and cardiovascular mortality. In addition, clinical studies are reviewed that examine the health benefits of strawberries in healthy or overweight subjects and in individuals with mild to moderate elevations in serum cholesterol and with metabolic syndrome, showing favorable postprandial effects on glucose and lipid profiles.
The researchers identify emerging research in animal and cell models that provides evidence for the mechanisms of action of strawberries and their phytochemicals to ameliorate obesity, hyperglycemia, hyperlipidemia, hypertension and oxidative stress, as well as exert anti-carcinogenic effects. Results of emerging research are also reviewed that support the role of strawberries in reversing age-related neurodegenerative disorders, with the mechanisms of action having potential implications in the reversal of Alzheimer’s or Parkinson’s disease.
Based on the review of several lines of evidence, the authors conclude strawberries satisfy the definition of a functional food, and that the consumption of strawberries—either fresh or frozen—can be an effective disease management and health-promoting dietary strategy.
Published online in Critical Reviews in Food Science and Nutrition, February 19, 2013.
In the study, published in the American Heart Association Journal Circulation, over 93,000 women age 25-42 from the Nurse’s Health Study, who were healthy at the start, were followed for 18 years to determine the relationship between intake of anthocyanins and other flavonoids and incidence of heart attack. Higher consumption of anthocyanin- rich foods was associated with a 32 percent lower risk of heart attack in women in their mid-40s to age 60.
Food-based analyses for the main dietary sources of anthocyanins were conducted and strawberries and blueberries were identified as the main sources within this population. A reduced risk was not found for other food sources of flavonoids, except onions, which were protective if consumed more than 5 times per week. Previous research has demonstrated the beneficial effects of strawberries and berry anthocyanins on factors that contribute to heart disease, including cholesterol levels, endothelial function, and blood pressure. This study provides more evidence that consuming just a few more servings of strawberries and blueberries per week helps prevent heart disease in women.
From Neurology®: Habitual intake of dietary flavonoids and risk of Parkinson’s disease X. Gao, A. Cassidy, M.A. Schwarzshild, et al. Neurology 2012;78; 1138;
Published online before print April 4, 2012; DOI 10.1212/WNL.0b013e31824f7fc4 http://www.neurology.org/content/78/15/1138.short?rss=1]]>
Berries are particularly high in a subclass of flavonoids called anthocyanidins, which affect areas of learning and memory (e.g., hippocampus) in the brain. Flavonoids have powerful antioxidant and anti-inflammatory properties. Both oxidative stress and inflammation are thought to be important contributors to cognitive impairment. Thus, increased flavonoid consumption from strawberries and other berries could be a strategy for reducing cognitive decline in older adults.
These findings are significant, as the study presents epidemiological evidence that berries may slow progression of cognitive decline in elderly women, and increasing berry intake is a fairly simple dietary modification. According to the 2010 U.S. Census, the number of elderly Americans aged 65 years and older increased by 15% between 2000 and 2010, faster than the total U.S. population during the same period.
From Annals of Neurology:
Dietary Intake of Berries and Flavonoids in Relation to Cognitive Decline
Devore, E. E., Kang, J. H., Breteler, M. M. B. and Grodstein, F. (2012), Dietary intakes of berries and flavonoids in relation to cognitive decline. Ann Neurol.. doi: 10.1002/ana.23594
Jaroslawska J, Juskiewicz J, Wroblewska M, Jurgonski A, Krol B, and Zdunczyk Z. J. Nutr. Polyphenol-Rich Strawberry Pomace Reduces Serum and Liver Lipids and Alters Gastrointestinal Metabolite Formation in Fructose-Fed Rats. August 2011.]]>
Bassett MN, Sammán NC. Folate content and retention in selected raw and processed foods. Arch Latinoam Nutr. 2010 Sep;60(3):298-305.]]>
View the press release at: http://www.salk.edu/news/pressrelease_details.php?press_id=500
The full text of the article can be found at:
The researchers conclude that strawberries should be one of the daily portions of fruit that is an important part of healthy and balanced diet.
This work confirms studies published previously that showed the active compounds in strawberries are bioavailable.
Tulipani S et al. Strawberry consumption improves plasma antioxidant status and erythrocyte resistance to oxidative haemolysis in humans. Food Chemistry, 2011; 128 (1):180.
Ellis CL et al. Attenuation of meal-induced inflammatory and thrombotic responses in overweight men and women after 6-week daily strawberry (Fragaria) intake. A randomized placebo-controlled trial. J Atheroscler Thromb. 2011 Apr 27;18(4):318-27.
Azzini E et al. Bioavailability of strawberry antioxidants in human subjects. Br J Nutr. 2010 Oct;104(8): 1165-73.
Link to abstract – http://www.sciencedirect.com/science/article/pii/S0308814611004067]]>