STRAWBERRIES: THE NATURAL SOLUTION FOR BETTER BRAIN SPEED AND BLOOD PRESSURE

A recent investigation published in Nutrition, Metabolism, and Cardiovascular Diseases examined strawberry consumption’s effects on heart health and brain function in elderly individuals. Research indicates that cardiometabolic disorders—including abnormal lipid profiles, high blood pressure, central obesity, and glucose metabolism issues—correlate with cognitive deterioration. Inflammatory markers produced by these conditions may damage cognitive functions.

Strawberries contain impressive nutritional properties, delivering 65% of recommended daily vitamin C per 100-gram portion and providing manganese—an element crucial for metabolic processes and antioxidant systems. Previous research shows strawberry consumption enhances hippocampus-dependent cognitive activities including spatial navigation, word recall, and memory retention, while also supporting vascular function. These benefits are attributed to strawberries’ complex composition of vitamins, fiber, antioxidants, polyphenolic compounds, and minerals.

The research recruited participants aged 65+ with BMI measurements between 25–40 kg/m². Exclusion criteria encompassed dietary supplement consumption, psychotropic medication use, metabolic conditions, tobacco use, and coffee consumption. The experimental design featured a randomized, placebo-controlled crossover methodology where subjects consumed two different beverages across two intervention periods. Researchers primarily assessed cognitive performance metrics, with cardiovascular risk indicators as secondary outcomes. Subjects fasted overnight before assessment visits.

The research began with participants completing medical history and dietary questionnaires. The protocol involved four lab visits across five months, structured as an eight-week intervention phase, followed by a four-week washout period, then treatment crossover. The strawberry intervention used freeze-dried powder equivalent to two fresh strawberry servings daily. Researchers assessed cognitive performance and cardiovascular parameters at each visit.

Results showed participants maintained consistent weight, BMI, and overall dietary patterns throughout the study periods. While total flavonoid consumption decreased, specific compounds like anthocyanins weren’t separately analyzed. Cognitive assessments revealed no significant changes in executive function, working memory, or attention metrics. Interestingly, processing speed improved during strawberry supplementation, while episodic memory showed enhancement in the control phase. Strawberry consumption was associated with improved antioxidant capacity and reduced systolic blood pressure, though no meaningful changes occurred in cholesterol levels, blood glucose, or flow-mediated dilation.

Researchers concluded that strawberry polyphenols may offer modest benefits for cognitive processing speed and blood pressure regulation. The study’s limitations include its relatively short duration and focus on healthy subjects, which restricts the applicability of findings to populations with existing health conditions.

Source: News Medical/Life Sciences