The Strawberry

The strawberry is an edible fruit, a perennial herbaceous plant, a low-growing genre of Rosaceae family (Rosaceae), with scientific name Fragaria vesca. Our region is characterized by the production of strawberries, a fruit larger than the common or wild strawberry, roundish, heart-shaped or conical in some cases. With intense and bright red color. Its flesh is firm, melting in the mouth at the slightest pressure, with a sweet flavor and a pleasant aroma.

Strawberry is a fruit rich in Vitamin C, minerals like potassium, magnesium, calcium and it also contain folate, citric acid, malic acid, oxalic acid, antioxidants and flavonoids. Various sources and research confirms that eating strawberries is an important part of a healthy diet. Eating just one serving of strawberries, or about six of these delicious fruits a day, can help to improve heart health, reduce the risk of developing certain types of cancer and lower blood pressure.

Some research also shows that people who regularly eat berries have higher blood levels of folic acid, vitamin C, phytonutrients and fiber. Strawberries also contain vitamin A, vitamin E and lesser amounts of other vitamins such as B1, B2, B3 and B6. Generally this fruit provides large amounts of much needed items for our health, especially antioxidants that protect the body and strengthen the immune system.

Health benefits

Strawberries are a representative part of the family of "Berries" fruit considered "smart nutrients". The incorporation of these delicious fruits to our daily diet is a very important part of a healthy lifestyle. Fresh strawberries contain a lot of vital nutrients and antioxidants. These are natural compounds that help protect our cells from damage caused by free radicals or molecules responsible for aging and for some diseases. When our body uses oxygen, it produces free radicals that can damage our cells. Antioxidants can help prevent or slow the damage.

Health problems such as heart disease, cancer, macular degeneration, diabetes, arthritis, hypertension and Alzheimer's disease can be created by oxidative damage, but antioxidants, when present in significant amounts, can counteract the effect, protecting healthy cells, reducing inflammation and preventing cell damage.