Suscríbete al boletín semanal

Suscríbete para recibir cada semana el boletín SINC con los contenidos más relevantes y no te pierdas nada de la actualidad científica.

Suscríbete al boletín semanal
If you are registered

You will not be able to connect if you exceed ten failed attempts.

If you are not yet registered

The SINC Agency offers different services depending on your profile.

Select yours:

Journalists Institutions
If you are registered

You will not be able to connect if you exceed ten failed attempts.

If you are not yet registered

The SINC Agency offers different services depending on your profile.

Select yours:

Journalists Institutions

Strawberries lower cholesterol

A team of volunteers ate half a kilo of strawberries a day for a month to see whether it altered their blood parameters in any way. At the end of this unusual treatment, their levels of bad cholesterol and triglycerides reduced significantly, according to the analyses conducted by Italian and Spanish scientists.

Fresas contra el colesterol. Photo: SINC

Un equipo de voluntarios ha comido medio kilo de fresas al día durante un mes para ver si se producía alguna variación en sus parámetros sanguíneos. Tras finalizar este peculiar tratamiento, sus niveles de colesterol malo y triglicéridos se redujeron de forma significativa, según los análisis efectuados por científicos italianos y españoles.

Several studies had already demonstrated the antioxidant capacity of strawberries, but now researchers from the Università Politecnica delle Marche (UNIVPM, Italy), together with colleagues from the Universities of Salamanca, Granada and Seville (Spain), conducted an analysis that revealed that these fruits also help to reduce cholesterol.

The team set up an experiment in which they added 500 g of strawberries to the daily diets of 23 healthy volunteers over a month. They took blood samples before and after this period to compare data.

The results, which are published in the ‘Journal of Nutritional Biochemistry’, show that the total amount of cholesterol, the levels of low-density lipoproteins (LDL or bad cholesterol) and the quantity of triglycerides fell by 8.78%, 13.72% and 20.8% respectively. The high-density lipoprotein (HDL or good cholesterol) remained unchanged.

Eating strawberries also improved other parameters such as the general plasma lipid profile, antioxidant biomarkers (such as vitamin C or oxygen radical absorbance capacity), antihemolytic defences and platelet function. All parameters returned to their initial values 15 days after abandoning ‘treatment’ with strawberries.

As Maurizio Battino, researcher at UNIVPM and Director of the study, tells SINC: “This is the first time a study has been published that supports the protective role of the bioactive compounds in strawberries in tackling recognised markers and risk factors for cardiovascular diseases.”

The researcher admits that there is still no direct evidence about which compounds of this fruit are behind their beneficial effects, “but all the signs and epidemiological studies point towards anthocyanins, the vegetable pigments that afford them their red colour.”

The research team confirmed in other studies that eating strawberries also protects against ultraviolet radiation, reduces the damage that alcohol can have on the gastric mucosa, strengthens erythrocytes, or red blood cells, and improves the antioxidant capacity of the blood.

In fact, this year they will publish another study in the journal ‘Food Chemistry’ in which they will demonstrate that consuming strawberries increases the antioxidant function of blood flow, erythrocytes and mononuclear cells.

References:

José M. Alvarez-Suarez, Francesca Giampieri, Sara Tulipani, Tiziana Casoli, Giuseppina Di Stefano, Ana M. González-Paramás, Celestino Santos-Buelga, Franco Busco, Josè L. Quiles, Mario D. Cordero, Stefano Bompadre, Bruno Mezzetti, Maurizio Battino. “One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans”. Journal of Nutritional Biochemistry 25 (3): 289–294, March 2014.

Sara Tulipani, Tatiana Armeni, Francesca Giampieri, José M. Alvarez-Suarez, Ana M. Gonzalez-Paramás, Celestino Santos-Buelga, Franco Busco, Giovanni Principato, Stefano Bompadre, José L. Quiles, Bruno Mezzetti, Maurizio Battino. “Strawberry intake increases blood fluid, erythrocyte and mononuclear cell defenses against oxidative challenge”. Food Chemistry 156: 87–93, August 2014.

Source: SINC
Copyright: Creative Commons
Related articles
Alt de la imagen
Stress during gestation causes a predisposition to the development of pathologies in adulthood
The relationship between prenatal stress and obesity is confirmed in rats
SINC

Many women maintain the same rhythm during pregnancy almost up to the birth. However, Spanish researchers warn of the relationship between the mother’s stress during this stage with the obesity of the baby in adult life.