FOODS FOR THE ARTERIES- STRAWBERRY

STRAWBERRY - The most antioxidant fruit
Related species: Fragaria virginiana Duch., Fragaria chiloensis Duch.
French: Fraise (sauvage); Spanish: Fresa, frutilla.
Description: False fruit of the strawberry plant 'Fragaria vesca'L. or related species, of the botanical family Rosaceae. The true fruits are the small grains adhered to the surface of the strawberry , which contain the seeds. The strawberry is in reality a kind of fleshy thalamus formed in flowers by the union of the male and female parts.

PROPERTIES AND INDICATIONS:
The strawberry is among the fruits with the lowest calorie content (30 kcal/100 g), lower even than melon (35 kcal /100 g), or watermelon (32 kcal). Its protein, fat, and sodium content is also very low.
Sugars are the most significant nutrient in strawberries, together with modest amounts of vitamin C, folates, potassium, and iron, which amount to about 5% of their weight.
The color of strawberries comes from vegetables pigments known as anthocyanidines, which are similar to bioflavonoids. The ANTHOCYANIDINES found in certain fruits such as strawberries act as powerful antioxidants, in addition to reducing the synthesis of cholesterol in the liver.
A study carried out at Tufts University in Boston (USA) demonstrated that strawberries have the greatest antioxidant capacity of any fruit, followed by plums, oranges, and grapes. The antioxidant effect of a fruit was evaluated in terms of its ability to neutralize oxidizing FREE RADICALS.
The antioxidant capability of strawberries is due primarily to their vitamin C, bioflavonoid, and antocyanidine content.
Strawberries' composition, as well as their antioxidant and alkalizing properties, makes them particularly indicated in the following cases:
-Arterioclerosis: Because their great antioxidant capability, which neutralizes the effect of free radicals, strawberries are an effective means of avoiding arteriosclerosis (the depositing of cholesterol on artery walls, which later thicken and become narrow). Strawberries also contribute to arterial health by their lack of fat and sodium, and their richness in potassium, a mineral that prevents hypertension.
Eating strawberries regularly during the spring and the first months of summer helps prevent arteriosclerosis and avert its further development. Strawberries should be included in the diet of those who have suffered a heart attack or angina pectoris, as well as when there is poor circulation to the cerebral arteries or to those of the lower limbs.
-Excess uric acid: strawberries are diuretic (they increase urine production) and facilitate the elimination of uric acid with the urine because of their alkalizing effect. Because of this, strawberries are recommended in cases of gout and uratic arthritis.
-Constipation: Because of their richness in soluble vegetable fiber, strawberries facilitate passage of the feces through the intestines. They also decongest venous circulation in the portal system (veins in the bowel), thus they are useful in cases of hemorrhoids, ascites (fluid in the abdomen), and liver disorders such as chronic hepatitis and cirrhosis.

PREPARATION AND USE
(1)Fresh: Fresh strawberries should be washed just before eating. They go well with apples, orange juice, grains, and yogurt.
(2)Strawberry shake: This is made by blending strawberries with orange juice, nonfat milk, or soy beverage.
(3)Jam and compote: Strawberries prepared in this way retain almost all of their nutrients and active elements, although they lose vitamin C. They represent a means of having them available out of season, with the drawback, however, of a very high sugar content (around 50%)
(4)Frozen: Frozen strawberries are very popular since they make the fruit available year-round and virtually everywhere. Frozen strawberries tend to contain less added sugar (0%-20%) than jam, and retain most of their nutrients and active elements, including vitamin C.