4. Strawberries have anti-inflammatory and anti-pain properties. Studies show that they lower levels of the inflammatory marker C-reactive protein (CRP). One study showed that they need to been consumed at least 3 times per week to capitalize on their anti-inflammatory nature. But, since they taste so good, that’s not likely to be a problem for most people.
5. They’ve been proven helpful in the management of heart disease and arthritis.
6. Strawberries contain anthocyanins which stimulate the burning of stored fat in the body to use as fuel. Research published in The Journal of Agricultural and Food Chemistry showed reduces weight gain in animals fed a high fat diet. Research also shows anthocyanins boost short-term memory by 100 percent in eight weeks.
7. They have anti-cancer properties. Their flavonoid content causes the body to interfere with the stages of development of cancer cells, preventing their ability to multiply.
8. Strawberries’ phenolic acids demonstrate anti-allergenic properties, meaning they help reduce the biochemical processes that are linked to allergic reactions. Of course, as with any food, some people are allergic to strawberries, so if you suspect an allergy you should avoid them.
9. They’re delicious and versatile. Add fresh or frozen strawberries to smoothies, shakes, or blender “juices.” Top whole grain waffles or pancakes with fresh strawberries, blend them with avocado to create a delicious pudding, or just enjoy them on their own.
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