Eating Strawberries Improves Antioxidant Capacity of Blood – Study Reveals!
The first of its kind study conducted on healthy individuals has revealed that strawberries eaten on a daily basis have the capacity to enhance the response of red blood cells to oxidative stress. Oxidative stress is considered to be an imbalance of some substances within the body that leads to the development of several diseases.
A research team from the University of Granada, Spain and the Marche Polytechnic University, Italy has confirmed the powerful antioxidant capacity of strawberries on the human body by testing it on human volunteers.
The study involved 12 volunteers who were told to consume 500 g of strawberries on a daily basis for 2 weeks. The strawberries belonged to the ‘sveva’ variety. Blood samples from them were collected after 4, 8, 12 and 16 days and after 1 month.
The results clearly indicated the improved resistance of red blood cells to fragmentation or oxidative haemolysis and the improved antioxidant capacity of plasma in the blood after the consumption of strawberries.
According to the study’s lead author, Maurizio Battino, it was proved through this study that certain varieties of strawberries can increase the resistance of erythrocytes and their next focus is the analysis of the variations in eating smaller quantities of this antioxidant rich fruit.