Analyses show that strawberries are (still) full of nutrients, fiber, vitamins B, C, K, and E, folic acid, potassium, iron, copper, magnesium, phosphorus, selenium… Although they contain a lot of sugar, they are considered foods with a low glycemic index and do not cause a rise in blood sugar. The reason lies in the antioxidants, of which there are quite a few in strawberries.

And it is precisely the combination of healthy nutrients and antioxidants that reveals the positive effects of strawberries on the cardiovascular system, with vitamin C standing out the most, as it inhibits the oxidation of bad LDL cholesterol (LDL attacks the thin linings of arteries and causes a number of vascular problems, with the most dangerous issues being those in the brain).

You can count on the positive effects of strawberries if you eat at least 100 grams of strawberries a day, and do this regularly for at least 3 days.

Flavonoids in strawberries have excellent anti-inflammatory properties and protect the body from cancer. It has been proven that regular consumption of strawberries prevents age-related macular degeneration, and the risk of developing macular degeneration is reduced by 36 percent. Although scientists don’t know which substance has such a positive effect, most of these benefits are attributed by nutritionists to a combination of ellagic acid and antioxidants.

It’s also important to know that most of the positive effects of strawberries cannot be observed if you eat them occasionally (you really have to eat them every day). Additionally, processed strawberries (almost) do not contribute to better health at all. Even more: it’s better to avoid processed strawberries altogether.