Researchers in the United States have linked daily consumption of strawberries to improved cognition, lower blood pressure, and increased antioxidant capacity in the elderly.
Such a randomized clinical trial was presented at the annual meeting of the American th Society for Nutrition (ASN). The study was conducted at San Diego State University and builds on previous studies demonstrating the cardiovascular, metabolic, and cognitive benefits of strawberries.
This double-blind, placebo-controlled study was conducted in 35 healthy men and women aged 66 to 78 years. Participants consumed 26 grams of freeze-dried strawberry powder, equivalent to two servings of strawberries per day, or control powder for eight weeks each.
After eating strawberries, cognitive processing speed increased by 5.2%, systolic blood pressure decreased by 3.6%, and overall antioxidant capacity increased significantly by 10.2%. Waist circumference decreased by 1.1% in both the control and experimental groups of the study. Participants experienced an increase in serum triglyceride levels with the control powder.
«This study shows that eating strawberries can help improve cognitive function and reduce risk factors for cardiovascular disease such as hypertension,» said Shirin Hushmand, professor at the San Diego State School of Exercise and Dietetics and lead author of the study. “We are encouraged that a simple dietary change, such as adding strawberries to your daily diet, can improve these outcomes in older people.”