Who does not know the little red fruit that is appealing? Behind the attractive red color, this fruit has many features.
Phytonutrients of the fruit content of strawberry rich in phenols, phenol content of anthocyanins and ellagitanin not only cause a red strawberry but also rich in antioxidants so good for the heart, anti-cancer and anti-inflammatory.
Ellagitanin themselves are often said to reduce the risk of cancer, because with regular strawberry eating habits can reduce the risk of cancer three fold. This is stated in the Journal of Agricultural and Food Chemistry.
Vitamin C in strawberries alone cannot be underestimated, Annals of the rheumatic Diseases conduct a study of 20,000 individuals who suffer from polyarthritis and proved that the individuals who ate few fruits that contain vitamin c arthritis will experience more often than not.
So how do I consume? Journal of Agricultural and Food Chemistry advised to consume in a new situation and fresh cut. Wash clean and store them in a temperature of 5 degrees Celsius, and do not be consumed more than 6 days because the vitamin C content would be reduced 5%. For a varied diet, consume with vegetables so that a fruit salad. Occasionally, make strawberry juice.
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