The
demand for foods with a positive impact on human health and wellness has
exploded globally over the past two decades. The market for healthier foods is
enhanced by advancements in our understanding of dietary bioactive ingredients
and their effects on various aspects of human health at a systems and molecular
level. (1)
Functional
foods are foods that have a potentially positive effect on health beyond basic
nutrition. Proponents of functional foods say they promote optimal health and
help reduce the risk of disease. (2)
Strawberry
fruit is now considered a functional food offering multiple health benefits
beyond basic nutrition as substantiated by the accumulating evidence on its
antioxidant, anti-inflammatory, antihyperlipidemic, antihypertensive, or
anti-proliferative effects. Antioxidant properties of strawberries have been
mostly attributed to their polyphenol and vitamin content. Approximately 40
phenolic compounds have been identified in strawberries, such as, glycosides of
quercetin, kaempferol, cyanidin, pelargonidin, ellagic acid, as well as
ellagitannins. Ascorbic acid, ellagitannins, and anthocyanins were shown to be
the most significant contributors to the antioxidant capacity of strawberries. Strawberries
are a significant source of B-vitamins, vitamin C, vitamin E, potassium, folic
acid, carotenoids, and specific flavonoids, such as, pelargonidin, quercetin,
and catechin. Strawberries also contain significant amounts of Ellagic acid,
tannins, and phytosterols. Strawberries were recently included among the 100
richest sources of dietary polyphenols.
In
studies, strawberry or mixed berry (including strawberry) was shown to increase
postprandial plasma antioxidant capacity, produce a lower postprandial glucose
response versus control meal, or reduce postprandial hyperlipidemia or plasma
lipid oxidation following a high-fat meal challenge versus placebo, in healthy
volunteers or in patients with hyperlipidemia. These favorable postprandial
effects of strawberries or mixed berries on glucose and lipid profiles provide
evidence for their potential role in the dietary management of CVD. Strawberries
have a significant impact on health and disease as a popular nutrient dense
low-calorie fruit. Thus, strawberries can be termed as a “functional food,”
providing health benefits beyond basic nutrition. (3)
-
A. Vattem, D., & Maitin, V. (2016). Functional
Foods, Nutraceuticals and Natural Products. Pennsylvania, U.S.A.: DEStech
publications, Inc. Retrieved from https://pdfs.semanticscholar.org/c1b5/55f284a4fdffbc8713043a33229c11c8563a.pdf
- Zeratsky, K. Healthy Lifestyle/ Nutrition and healthy
eating. MAYO CLINIC. Retrieved from https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/functional-foods/faq-20057816
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Basu, A., Nguyen, A., Betts, N.M., & Lyons,
T.J. (2014). Strawberry as a Functional Food: An Evidence-Based Review. Critical Reviews in Food Science and Nutrition, 54(6), 790-806. Retrieved from https://www.researchgate.net/publication/259351100_Strawberry_As_a_Functional_Food_An_Evidence-Based_Review