Eating strawberries lowers cholesterol


Strawberries until the nineteenth century were the exclusive products and only the wealthiest people were able to afford these fruits. Strawberries are a rich source of vitamins and fiber. In addition, they contain relatively large amounts of water and low calories. It turns out that regular consumption of them contributes to a reduction in LDL (low density lipoprotein cholesterol) and triglycerides in the blood. This conclusion is based on the research of Italian and Spanish scientists.

The scientists asked 23 volunteers to eat for a one month 0.5 kg of strawberries per day. The persons’s blood tests were performed before the start of the research, 30 days after and 15 days after its completion. Finally, the results were compared between each other.

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It has been observed that after one month among the participants of the experiment an decrease in the level of total cholesterol (9%), decrease in the content of LDL (Low Density Lipoprotein cholesterol) (14%) and triglycerides (21%). Meanwhile, the level of high density lipoprotein cholesterol (HDL; High Density Lipoprotein) has not changed.

It was found that additional benefits were observed, such as an increase in the antioxidants content in the blood and improvement in the condition of the blood platelets and antyhemolytic factors (blood clotting).

Unfortunately, 15 days after the end of the experimental period all the parameters returned to the initial levels.

The scientists also confirmed the results of previous studies, which indicated that eating a strawberry protects from ultraviolet rays, reduce disruptions in the mucosal lining of stomach and have a positive impact on erythrocytes.

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It is not known which of the substances are responsible for the effects caused by the strawberries, but the scientists speculate that the lead role can play a red color of strawberries.

Other health benefits of eating strawberries also have scientific confirmation. Here are some of them:

  • According to a study published in the American Heart Association’s Journal Circulation, consumption of products with high content of anthocyanin reduces the risk of heart attack in young women.
  • The study of 2012 showed that consumption of powdered strawberries help to reduce the risk of cardiovascular disease, stroke and diabetes.
  • A study published in the Journal of Agricultural and Food Chemistry showed that strawberries improve memory and protect against Alzheimer’s disease and dementia.
  • 2011 research confirm that daily consumption of strawberries enhances the level of antioxidants in the body and protects against many diseases, including cancer and heart disease. 


Based on:

  1. Alvarez-Suarez JM, Giampieri F Tulipani S, Casoli, Di Stefano g., González-Paramás AM Santos-Buelga C, Busco F Quiles JL Cordero, MD, Bompadre, Mezzetti B, Battino m. One-month strawberry-rich anthocyanin supplementation ameliorates the cardiovascular risk, oxidative stress markers and platelet activation in humans.  J Nutr Biochem. 2014; 25 (3): 289-294.
  2. Cassidy, Mukamal KJ, Liu L, Franz M, Eliassen AH, Rimm EB. High Anthocyanin Intake Is Associated With a Reduced Risk of Myocardial Infarction in Young and Middle-Aged Women.  2013; 127 (2): 188-196.
  3. Miller, Shukitt-Hale B. Berry Fruit Enhances Beneficial Signaling in the Brain. Agric. Food Chem. 2012, 60 (23): 5709-5715
  4. Tulipani S, Alvarez-Suarez JM, Busco F Bompadre, Quiles JL, Mezzetti B, Battino m. Strawberry consumption improves plasma antioxidant status and erythrocyte resistance to oxidative haemolysis in humans. Food Chemistry, 2011; 128 (1): 180-186

Strawberries reduce cholesterol

Strawberries reduce cholesterol

Strawberries reduce cholesterol


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