New research suggests that strawberry powder may reduce the likelihood of esophageal cancer in those individuals at high risk for the disease.
The strawberry fruit is high in fiber, vitamin C, folate, potassium and antioxidants. Epidemiological studies indicate that strawberry ingestion may reduce the risk of colorectal cancer. Preliminary research also indicates that strawberry may be useful as an anti-inflammatory and for iron absorption enhancement.
The recent study included 75 patients with abnormal esophageal tissue putting them at high risk of esophageal cancer. For six months, all participants were supplemented with freeze dried strawberry powder dissolved in water. Participants were randomly assigned to either the low dose group, consuming 30 grams daily of strawberry powder, or the high dose group, consuming 60 grams daily of the strawberry powder.
After six months, the high dose group showed significant reductions in abnormal esophageal tissue, relative to before supplementation. The low dosage group did not experience significant changes in abnormal esophageal tissue over the course of the study. High dosage of the strawberry powder also significantly lowered the expression of several genes linked to cancer.
Adverse effects from the freeze dried strawberry powder were lacking. More research on this topic is warranted.
For more information about starwberry, please visit Natural Standard's Foods, Herbs & Supplements Database.