Strawberries are recommended for breast cancer

Strawberries are recommended for BC

Strawberries have been shown to have antioxidant, anti-inflammatory, cholesterol-lowering, anti-thrombotic, and neuroprotective properties, and may lower coronary heart disease risk. Strawberries are a good dietary source of vitamin C. Other bioactive components of strawberries include fisetin, lupeol, pelargonidin, ellagic acid, and resveratrol.

Strawberries and their components have been shown to inhibit proliferation and induce apoptosis of human lung, cervical, liver, colon and prostate cancer cells. Strawberries and strawberry extracts have been found to inhibit the development of oral cancer in hamsters and tumor development in the rat esophagus. Consumption of strawberries was found to be associated with lower risk of esophageal cancer in one large U.S. population study. Strawberry consumption has also been found to be associated with reduced risk of head and neck and colorectal cancers.

Although strawberries rank among the highest fruits in antioxidant properties and contain known chemopreventive compounds, the evidence with respect to breast cancer is mixed. Ellagic acid, found in strawberries, has been found to be effective in the prevention of estrogen-induced mammary tumors in rats. Numerous studies have found that strawberry extracts inhibit the growth and proliferation of human breast cancer cells. Strawberries are a modest source of the anthocyanin cyanidin-3-glucoside, which has been shown to possess both chemopreventive and chemotherapeutic activity and to enhance the treatment effects of Herceptin.

On the other hand, a 2009 study found that strawberry polyphenols had similar cytotoxic effect on normal cells as on breast cancer cells from the same tissue derived from the same patient, suggesting that strawberries may not be effective in reducing breast cancer risk.

Non-organic strawberries must be washed very thoroughly to remove pesticide residue as much as possible. Both wild strawberries and organic strawberries have been found to have higher total polyphenol content and antioxidant capacity than common strawberries.

Below are links to recent studies concerning this food. For a more complete list, including less recent studies, please click on strawberries.

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