Every day strawberry consumption was linked to improved cognitive function, lower blood pressure and better antioxidant capability in a randomized clinical trial presented today at Nutrition 2023, the annual meeting of the American Society of Nutrition (ASN). The study was conducted at San Diego State University and builds on previous research demonstrating the cardiovascular, metabolic and cognitive health advantages of strawberries.

The double-blind, placebo-controlled study was conducted in 35 healthy men and ladies, aged 66 to 78. The participants consumed 26 grams of freeze-dried strawberry powder, reminiscent of two servings of strawberries every day, or a control powder for eight weeks each.

Following strawberry consumption, cognitive processing speed increased by 5.2%, systolic blood pressure decreased by 3.6% and total antioxidant capability significantly increased by 10.2%. Waist circumference decreased by 1.1% during each the control and intervention arms of the trial. While consuming the control powder, participants experienced increased serum triglycerides.

This study demonstrates that consuming strawberries may promote cognitive function and improve cardiovascular risk aspects like hypertension. We’re encouraged that an easy dietary change, like adding strawberries to the every day food plan, may improve these outcomes in older adults.”

Shirin Hooshmand, professor within the School of Exercise and Nutrition Sciences at San Diego State and principal investigator on the study

Strawberries are a source of many bioactive compounds. Along with providing 100% of our every day vitamin C needs, strawberries contain heart-healthy nutrients like folate, potassium, fiber, phytosterols and polyphenols.

Previous clinical trials have connected strawberry consumption to improvements in several markers for heart problems, including reduced total and LDL cholesterol (TC) and lower blood pressure. The link between strawberry consumption and brain health has also been well explored in each clinical and population-based studies. Strawberries and pelargonidin, a biochemical primarily present in strawberries, were related to a reduced risk of Alzheimer’s dementia in studies conducted at Rush University. Long-term observational studies, including the Health Professionals Study and the Nurses’ Health Study, found that strawberry consumers had lower rates of cognitive decline.

Source:

American Society of Nutrition