The DOI matches its Crossref record; 141 of the 141 references it cites were found in a registry or an index.
Potential Impact of Strawberries on Human Health: A Review of the Science
Abstract
Epidemiological studies have noted a consistent association between the consumption of diets rich in fruits and vegetables and a lower risk for chronic diseases including cancer and cardiovascular disease. There is accumulating evidence that much of the health-promoting potential of these plant foods may come from phytochemicals, bioactive compounds not designated as traditional nutrients. In strawberries, the most abundant of these are ellagic acid, and certain flavonoids: anthocyanin, catechin, quercetin and kaempferol. These compounds in strawberries have potent antioxidant power. Antioxidants help lower risk of cardiovascular events by inhibition of LDL-cholesterol oxidation, promotion of plaque stability, improved vascular endothelial function, and decreased tendency for thrombosis. Furthermore, strawberry extracts have been shown to inhibit COX enzymes in vitro, which would modulate the inflammatory process. Individual compounds in strawberries have demonstrated anticancer activity in several different experimental systems, blocking initiation of carcinogenesis, and suppressing progression and proliferation of tumors. Preliminary animal studies have indicated that diets rich in strawberries may also have the potential to provide benefits to the aging brain.
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Cites
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Zheng, X.-W., Tabrizi, M. R., Nout, M. J. R., & Han, B.-Z. (2011) · Journal of the Institute of Brewing · doi:10.1002/j.2050-0416.2011.tb00447.x · Cited by 338
Basu, A., Wilkinson, M., Penugonda, K., Simmons, B., Betts, N. M., & Lyons, T. J. (2009) · Nutrition Journal · doi:10.1186/1475-2891-8-43 · Cited by 164
Gamero, A., Quintilla, R., Groenewald, M., Alkema, W., Boekhout, T., & Hazelwood, L. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.07.006 · Cited by 133
Ubeda, C., Callejón, R. M., Hidalgo, C., Torija, M. J., Troncoso, A. M., & Morales, M. L. (2013) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2012.04.021 · Cited by 75
Dimina, L., & Mariotti, F. (2019) · Nutrients · doi:10.3390/nu11091963 · Cited by 41
Metadata
- Authors
- HANNUM, S. M.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2004-01
- Volume
- 44
- Issue
- 1
- Pages
- 1-17
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W1970531843
- Cited by
- 485
- References
- 141
- FWCI
- 5.31
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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