STRAWBERRY The Most Antioxidant Fruit
THE STRAWBERRY grow around the world today are good example of the symbiosis of two worlds.
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The European strawberry is smaller, daintier, and more aromatic than the American variety, which is larger and more resistant, but less sweet.
The varieties that are cultivated today combine, more or less successfully, the aroma of European strawberries with the size and resistance of the American varieties.
PROPERTIES AND INDICATIONS: The strawberry is among the fruits with the lowest calorie content (30kcal/100g),lower
even than melon (32kcal). Its protein, fat, and sodium content is also very low.
Sugars are the most significant nutrient in strawberries, together with modest amount of vitamin C, folates,potassium,and iron, which amount to about 5% of their weight.
Strawberries are good source of dietary fiber: One hundred grams supply 2.3 of fiber, which represents about one tenth of RDA (Recommended Dietary Allowance) for an adult.
Although strawberries contain a variety of organic acids, such as salicylic acid (precursor to aspirin) and oxalic acid, their metabolic effect is highly alkalizing.
The color of strawberries comes from vegetable pigments known as ANTHOCYANIDINES, Which are similar to bioflavonoids.
The anthocyanidines found in certain fruits such as strawberries act as powerful antioxidants, in addition to reducing the synthesis of cholesterol in the liver.
lipoprotein oxidation, arteriosclerosis, premature cellular aging, and even carcinogenic mutations.
A study carried out at Tufts University in Boston (USA) demonstrated that strawberries have the greatest antioxidant capacity of any fruit, followed by plums, oranges, and grapes.The antioxidant effect of a fruit was evaluated in terms of its ability to neutralize oxidizing FREE RADICALS.These "aggressive" molecules may be generated within the cells themselves as byproducts of metabolic activity, or produced by external contaminants such as tobacco smoke. Free radicals foster
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