Strawberry reduces risk of BP, heart attacks & stroke

In Roman times, strawberries were used for a wide variety of medicinal purposes such as alleviating inflammation, fever, kidney stones, bad breath, gout and more. There are over 600 varieties of strawberries but the sweet, slightly tart berries rank among the top 10 fruits and vegetables in antioxidant capacity due to their high flavonoid content.

Possible health benefits of strawberries:

Heart Disease:

• According to lead study author Aedin Cassidy of the Norwich Medical School in the UK, regular consumption of anthocyanins, a class of flavonoids found in berries, can reduce the risk of a heart attack by 32% in young and middle-aged women.
• Quercetin, a flavonoid found in strawberries, is a natural anti-inflammatory that appears to reduce the risk of 
atherosclerosis and protect against the damage caused by bad cholesterol (LDL) in animal studies. Quercetin is believed to have anti-cancer effects too.
• The high polyphenol content in strawberries may also reduce the risk of cardiovascular disease (CVD) by preventing platelet build-up and reducing blood pressure via anti-inflammatory mechanisms.
• Strawberries helps to lower homocysteine levels. Homocysteine is an amino acid in the blood associated with damaging the inner lining of arteries.
• The fiber and potassium in strawberries also support heart health. In one study, those who consumed 4069 mg of potassium per day had a 49% lower risk of death from heart attacks compared with those who consumed less potassium (about 1000 mg per day).

Stroke:

• Strawberries contain the antioxidants quercetin, kaempferol, and anthocyanins and all have shown to reduce the formation of harmful blood clots associated with strokes.
• High potassium content in strawberries have also been linked with a reduced risk of stroke.

Blood Pressure:

• Due to their high potassium content, strawberries are recommended to those with high blood pressure to help negate the effects of sodium in the body. A low potassium intake is just as big of a risk factor in developing high blood pressure as a high sodium intake.
• According to the National Health and Nutrition Examination Survey, fewer than 2% of US adults meet the daily 4700 mg recommendation for potassium.

High potassium intake is associated with a 20% decreased risk of dying from all causes.

Consumption of any plant food (and strawberry is a plant food) reduces the risk of heart disease, diabetes and cancer whereas non-plant foods have a tendency to increase these risks.

Increase in fruit and vegetable intake is in general associated with glowing skin, healthy hair, increased energy and lower weight.

Fruit and vegetable consumption significantly reduces the risk of obesity and overall mortality.