Fruits are one of the best sources of healthful antioxidants, and antioxidant activity is thought to explain, in part, why diets rich in fruits and vegetables can reduce the risk of certain cancers, heart disease and other conditions related to increased oxidative stress.

Antioxidants provide protection by neutralizing free radicals -- molecules produced by the body during metabolism -- that increase to unhealthy levels at times of oxidative stress (i.e., inflammation, smoking, exposure to pollutants and UV radiation).

Antioxidants in strawberries are thought to help defend the body against several diseases and conditions, including cancer, heart disease, neurological decline, and diabetes. Data suggests the high antioxidant activity of strawberries may help reduce levels of oxidized LDL cholesterol, a risk factor for cardiovascular disease. Flavonoids in strawberries may also provide cardioprotection by inhibiting platelet aggregation and thromboxane synthesis. In addition, anthocyanins in strawberries may help protect the neuronal cells from inflammation that is linked to declines in cognitive function.

Strawberries and other berries provide unique antioxidants, anthocyanins, which give berries their red and blue hues but also act as potent antioxidants. Specific antioxidants present in strawberries include quercetin, kaempferol, chlorogenic acid, p-coumaric acid, ellagic acid and vitamin C. (1)

A recent report published in the American Journal of Clinical Nutrition (LINK TO STUDY) analyzed over 1,000 foods and beverages for antioxidant capacity, strawberries ranked third in total antioxidant capacity (AOX) per serving. (2) Only blackberries and walnuts were found to be higher in antioxidant capacity. For comparison, the researchers found that a serving of strawberries provides 3.6mmol antioxidants/serving while blueberries were 2.7 mmol AOX/serving, sour cherries were 2.2 mmol AOX/serving and oranges, 1.3 mmol/serving.

References:

1. Olsson ME, Ekvall J, Gustavsson KE, et al. Antioxidants, low molecular weight carbohydrates, and total antioxidant capacity in strawberries: :Effects of cultivar, ripening, and storage. J Agric Food Chem. 2004;52:2490-98.

2. Halvorsen, BL, Carlsen MH, Phillips KM, et al. Content of redox-active compounds (ie, antioxidants) in foods consume din the United States. Am J Clin Nutr 2006:84:95-135.

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