Strawberries enhance blood cells red.
Spain, 2011-June A group of volunteers has taken half a kilo of strawberries a day average month to demonstrate that eat this fruit improves antioxidant capacity of blood. The analyses carried out by Italian and Spanish, researchers reveal that strawberries enhance red blood cells against oxidative stress, an imbalance related to various diseases.
So far scientists have attempted to confirm the antioxidant capacity of strawberries by in vitro experiments in the laboratory. Now, a team of researchers from the Universidad Politécnica de la Marche (UNIVPM, Italy) and of the University of Granada (UGR) has shown ‘ live ’ with people, as published in the journal Food Chemistry.
Scientists have provided 12 healthy volunteers 500 grams of strawberries (variety ‘ Swabian ’) throughout each day. Blood samples have been taken during 16 days: 4, 8, 12 and 16 days, and a month later. The results reveal that the regular consumption of this fruit can improve the antioxidant capacity of blood plasma and red blood cells to their hemolisis (fragmentation) resistance oxidative.
We have ascertained that some varieties of strawberries provide greater resistance of red blood cells against oxidative stress, which can be of great value if we consider that this phenomenon triggered serious pathologies ”, SINC highlights the principal author of the work, Maurizio Battino, UNIVPM.
strawberries are rich in antioxidants
team now analyzes variations when you swallow less amount of strawberries (usual consumption tends to be a cup a day with 150 or 200 g). important thing is that they are part of a healthy and balanced diet, in the five daily servings of fruits and vegetables ”, points Battino.
Looking for the most antioxidant variety
In the laboratory also being analysed different varieties of strawberries, as each one has its own amounts and proportions of antioxidants ”, explains José Luis Quiles, the Spanish participant in the study and researcher at the UGR.
The Agency has a broad array of antioxidant mechanisms that act at various levels and diverse nature. Cellular tools that repair material can be genetic when it is oxidized, or manufactured by our agency or ingested through diet molecules that neutralize free radicals. Strawberries have large amount of phenolic compounds such as flavonoids, exercising as these antioxidants.
These substances decrease oxidative stress, an imbalance that occurs in some situations (such as vascular, cancer or diabetes disease) pathological and physiological (birth, aging, physical exercise) between aggression that produce reactive species in the oxygen ” – radicals, in particular – and the body’s antioxidant defenses.
When the oxidation antioxidant defense produces oxidative stress, which, in addition to being the origin of certain diseases, also is involved in such phenomena as the speed which we age, for example.
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Bibliographic references:
Sara Tulipani, José M. Ãlvarez-Suarez, Franco Busco, Stefano Bompadre, José l. Quiles, Bruno Mezzetti, Maurizio Battino. Strawberry consumption improves plasma antioxidant status and erythrocyte resistance to oxidative haemolysis in humans ”. Food Chemistry 128 (1): 180-186, September 2011 (available online from March 9, 2011). DOI:10.1016/j.foodchem.2011.03.025.
