The consumption of flavonoid sources such as strawberries, blueberries, apples, dark chocolate, and red wine have all been shown in population studies to be associated with a significantly reduced risk for heart attacks and strokes.
For example, data from the Nurses’ Health Study (NHS) II of 93,600 women showed that a combined intake of >3 servings a week of blueberries and strawberries was associated with a 34% decreased risk of having a heart attack compared to those consuming the berries once a month or less.
The major benefits of consuming strawberries and other flavonoid sources in protecting against cardiovascular disease (CVD) is largely due to their effects on improving the function of the cells that line the blood vessels (endothelial cells). The endothelial cells play a pivotal role in the regulation of vascular tone and structure as well as vascular inflammation and clot formation. The lesions of atherosclerosis (hardening of the arteries) first begin to develop with damage to endothelial cells. Flavonoids, particularly the proanthocyanidin types found in berries, and also those found in other flavonoid-rich foods have all been shown to protect and improve endothelial cell function.
In addition, strawberry consumption also improved platelet function, which is a key factor in preventing the formation of blood clots that can break off and cause a heart attack, stroke, or pulmonary embolism.
No comments:
Post a Comment