Anti-thrombotic effect of strawberries.
Blood Coagulation and Fibrinolysis. 2005 October;16(7):501-9
Arterial thrombosis is still responsible for high mortality rates. Intake of foods rich in certain phytochemicals may reduce the risk of thrombosis. The aim of this study was to investigate the effect of fruit and vegetables and different strawberry cultivars on their anti-thrombotic effects. An in vitro test on platelets was used to determine the effect of different strawberry extracts. The antiplatelet effect of the extract were then confirmed in vivo on mice with laser-induced thrombosis. A few strawberry cultivars reduced flow-mediated vasodilation. The antiplatelet activity of the strawberry extract was related to its antioxidant activity. Some of the cultivars showed a significant anti-thrombotic effect.
Potential impact of strawberries on human health: a review of the science.
Critical Reviews in Food Science and Nutrition. 2004;44(1):1-17
Epidemiological studies indicate that consumption of fruits and vegetables reduces the risk of chronic diseases such as cancer and heart disease. These health benefits may be attributed to phytochemicals such as flavonoids. Strawberries contain high levels of ellagic acid and flavonoids (anthocyanins, catechins, quercetin and kaempferol). These phytochemicals have antioxidant properties and may help to prevent oxidation of lipoproteins such as LDL-cholesterol, resulting in reduced plaque formation, improved vascular elasticity and lower risk of thrombosis. Phytochemicals in strawberry have also been shown to have anti-cancer property. They can help to block the initiation of carcinogenesis and suppress the growth of cancer cells. The antioxidants in strawberry may also help to retard aging of the brain.
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