**Daily Strawberry Consumption Linked to Improved Cognitive Function, Lower Blood Pressure, and Increased Antioxidant Capacity**
A new study presented at Nutrition 2023, the annual meeting of the American Society of Nutrition (ASN), reveals that consuming strawberries daily can have numerous health benefits. The study, conducted at San Diego State University, found that daily strawberry consumption was linked to improved cognitive function, lower blood pressure, and increased antioxidant capacity.
The study included 35 healthy individuals, aged 66 to 78, who consumed an amount equivalent to two servings of strawberries daily. The participants consumed either 26 grams of freeze-dried strawberry powder or a control powder for eight weeks each.
After analyzing the results, researchers found that cognitive processing speed improved by 5.2% following strawberry consumption. Additionally, systolic blood pressure decreased by 3.6%, and total antioxidant capacity significantly increased by 10.2%.
“These findings demonstrate that consuming strawberries may promote cognitive function and improve cardiovascular risk factors such as hypertension,” said Shirin Hooshmand, professor in the School of Exercise and Nutrition Sciences at San Diego State University and the principal investigator of the study. “We’re encouraged that a simple dietary change, like adding strawberries to the daily diet, may lead to these positive outcomes in older adults.”
In addition to their cognitive and cardiovascular health benefits, strawberries are also rich in bioactive compounds that provide numerous heart-healthy nutrients. They contain folate, potassium, fiber, phytosterols, and polyphenols. Furthermore, strawberries fulfill 100% of our daily vitamin C needs.
Previous clinical trials have also linked strawberry consumption to improvements in markers for cardiovascular disease, such as reduced total and LDL cholesterol, as well as lower blood pressure.
The connection between strawberry consumption and brain health has been well explored in previous studies, both clinical and population-based. Studies conducted at Rush University found that strawberries and a biochemical called pelargonidin, primarily found in strawberries, were associated with a reduced risk of Alzheimer’s dementia. Long-term observational studies, including the Health Professionals Study and the Nurses’ Health Study, have also shown that strawberry consumers experienced lower rates of cognitive decline.
Overall, this study adds to the growing body of evidence supporting the health benefits of strawberries. Their consumption is not only delicious but can also have a positive impact on cognitive function, blood pressure, and antioxidant capacity.
**About this diet and cognition research news**
– **Author:** Kim Bedwell
– **Source:** Wild Hive
– **Contact:** Kim Bedwell – Wild Hive
– **Image:** The image is credited to Neuroscience News
**Original Research:** The findings will be presented at NUTRITION 2023