Strawberries: Anti-Oxidant Superstars

Forget diamonds – in spring and summer strawberries are a girl's best friends. These deep-red heart-shaped gems are the superstars of the anti-oxidant world. Think of them as the Superman (or woman) of the fruit and vegetable world – no matter how rough the circumstances and how grim the prospects, strawberries always come through for their loyal fans – which, nutritionists say, should comprise all of us.

Strawberries are packed with all sorts of ingredients and are particularly rich in flavonoids – the same substances that can also be found in dark chocolate – two of which (quercetin and kaempferol) are essential in keeping "bad" (LDL) cholesterol from damaging artery walls. Strawberries are also helpful when it comes to increasing the "good" cholesterol and lowering our blood pressure. Just 1 cup of strawberries provides our bodies with 140 % of the recommended daily vitamin C allowance and one serving – about eight strawberries – will provide us with more vitamin C than an orange.

Strawberries will also guard us against cancer. They contain something called ellargic acid, a substance that is also found in cranberries, raspberries, grapes, blackberries, cherries, walnuts and Brazil nuts, which counteract and neutralize the effect of cancer-producing chemicals. When buying strawberries, make sure the fruit you pick are medium-sized, firm and red. Strawberries don't ripen any further after they're picked, so make sure you don't keep them in the fridge for too long. Just wash them thoroughly and eat them just as they are, puree them, mix them with low-fat yogurt – irrespective of your choice, strawberries should very soon turn into your new best friends, and they're worth all the effort.


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