According to the US “Global News Network”, the United States “Nutrition Biochemistry Journal” published a new study by Italian and Spanish scientists found that eating strawberries can significantly reduce the level of bad cholesterol and triglycerides, thereby reducing the risk of heart disease.
A number of early studies have investigated the antioxidant properties of strawberries, but the new study first investigated the effects of eating strawberries on blood lipids. In the new study, Dr. Moricio Badino of the Marche Institute of Technology in Italy and his research team allowed 23 healthy people to eat 0.5 kg of strawberries a day for 1 month. The researchers also performed blood tests on all participants before and after the start of the experiment. The results showed that the total cholesterol level of the participants decreased by 8.79%, the low-density lipoprotein (LDL, bad cholesterol) decreased by 13.72%, and the triglyceride decreased by 20.8%. There was no change in the level of high density lipoprotein (HDL, good cholesterol).
The new study also found that eating strawberries can also improve the total plasma lipid status, anti-oxidation biomarker anti-hemolytic protection and platelet function parameters. However, the new study also found that after 15 days of eating the strawberry, the blood lipid indicators will return to the original. The researchers said that the mechanism of strawberry lipid-lowering and protecting heart is still unclear, but it is closely related to the anthocyanins rich in strawberries.
Early studies have also shown that eating strawberries often has other health benefits, such as UV protection, hangover and stomach protection, strengthening red blood cells and improving blood antioxidant capacity.