Strawberry As a Functional Food: An Evidence-Based Review

Abstract

Emerging research provides substantial evidence to classify strawberries as a functional food with several preventive and therapeutic health benefits. Strawberries, a rich source of phytochemicals (ellagic acid, anthocyanins, quercetin, and catechin) and vitamins (ascorbic acid and folic acid), have been highly ranked among dietary sources of polyphenols and antioxidant capacity. It should however be noted that these bioactive factors can be significantly affected by differences in strawberry cultivars, agricultural practices, storage, and processing methods: freezing versus dry heat has been associated with maximum retention of strawberry bioactives in several studies. Nutritional epidemiology shows inverse association between strawberry consumption and incidence of hypertension or serum C-reactive protein; controlled feeding studies have identified the ability of strawberries to attenuate high-fat diet induced postprandial oxidative stress and inflammation, or postprandial hyperglycemia, or hyperlipidemia in subjects with cardiovascular risk factors. Mechanistic studies have elucidated specific biochemical pathways that might confer these protective effects of strawberries: upregulation of endothelial nitric oxide synthase (eNOS) activity, downregulation of NF-kB activity and subsequent inflammation, or inhibitions of carbohydrate digestive enzymes. These health effects may be attributed to the synergistic effects of nutrients and phytochemicals in strawberries. Further studies are needed to define the optimal dose and duration of strawberry intake in affecting levels of biomarkers or pathways related to chronic diseases.

Sugar content analysis and expression profiling of sugar related genes in contrasting Strawberry (Fragaria × ananassa) cultivars

“…and minerals (e.g., potassium, manganese, fluorine, copper, iron and iodine) (Wang, Shiow Y., Lin 2000). The consumption of strawberry is known to lower the risk of inflammation, hypertension, cardiovascular diseases and cancer (Basu et al 2014). Strawberry is thus widely consumed, fresh or in processed forms, making it one of the economically and commercially more important fruit crop and the most studied berries from the agronomic, genomic, and nutritional characteristics (Giampieri et al 2013).…”

Production and quality of strawberry cultivated under different colors of low tunnel cover

“…bras., Brasília, v.35, n.3, July-September 2017 T h e s t r a w b e r r y p s e u d o -f r u i t (Fragaria ananassa) is appreciated for its attractive flavor, color and aroma. Besides, it is a source of bioactive compounds such as vitamin C and E, β-carotene and phenolic compounds, which characterizes the strawberry as a "functional food" (Basu et al, 2014).…”

Postharvest Handling of Berries

“…Fresh fruits are mainly consumed locally and are available only in the ripening season, except countries from South America, like Colombia or Ecuador, where the production occurs all year round. Berries are also available as processed products like refrigerated fruit pulp, jams, juices, and nectars [1]. What's more, due to their high content in antioxidant and bioactive compounds, they can be considered as functional foods.…”