Strawberries are among the most beloved and widely consumed fruits in the world, enjoyed both fresh and processed into jams, juices or yogurts. Beyond their unmistakable flavour, scientific research is increasingly highlighting an extremely complex and valuable nutritional profile, which goes far beyond their well-known vitamin C content.
Considered a cornerstone of the Mediterranean diet, strawberries are now the subject of in-depth studies for their potential positive impact on human health and the prevention of several chronic diseases.
Beyond vitamin C: the richness of phytocompounds in strawberries
The nutritional value of strawberries is linked to the presence of essential micronutrients and a wide range of phytochemical substances, particularly phenolic compounds. These include flavonoids (such as anthocyanins, responsible for the red colour) and ellagic acid, a molecule found in especially high concentrations in strawberries compared to many other commonly consumed foods.
These bioactive compounds act through synergistic mechanisms that go beyond simple antioxidant activity. In vitro studies suggest that substances found in strawberries may modulate gene expression and cellular signalling pathways, potentially contributing to anti-inflammatory actions and protection against oxidative stress.
The crucial role of folates in strawberries
An often underestimated but fundamentally important aspect is the high folate content found in strawberries. The term “folate” refers to the natural derivatives of vitamin B9, which are essential for DNA synthesis, amino acid metabolism and proper fetal development during pregnancy.
Scientific sources indicate that strawberries are among the richest natural sources of this vitamin: a moderate intake (around 250–350 grams) can provide between 30% and 60% of the recommended daily intake. Adequate folate consumption is also associated with reduced blood homocysteine levels, a known risk factor for cardiovascular and neurodegenerative diseases.
Quality and storage: how to choose the best strawberries
Research has shown that the concentration of folates and other nutrients can vary significantly depending on genetic and environmental factors. It has been observed that folate content can differ by up to 7.5 times among different strawberry varieties, suggesting that varietal selection is a key parameter in ensuring high nutritional value.
One reassuring finding concerns nutrient stability: folates in strawberries remain surprisingly stable during short-term refrigerated storage and show good retention even after industrial processing, such as in the production of purées or desserts. This makes strawberries a reliable source of nutrients both fresh and processed.
Scientific research and metabolism: the case of uric acid
A topic of growing interest concerns the effect of strawberry consumption on uric acid levels. While anecdotal reports have historically suggested benefits for individuals suffering from gout, modern science is still seeking definitive answers.
Some studies suggest that, unlike other fruits that may increase urate levels due to their fructose content, strawberries show a high interindividual variability in metabolic response. Although current data do not allow confirmation of a clear hypouricemic effect (uric acid reduction) comparable to that observed for cherries, experts believe this research pathway is promising and deserves further investigation through targeted clinical studies.
Summary of benefits and future perspectives
In conclusion, strawberries are confirmed not only as a pleasant food, but as a true concentration of functional compounds. Their richness in vitamin C, folates and bioactive phytochemicals makes them a valuable ally in supporting the body’s defences against oxidative challenges and in supplying essential nutrients within the daily diet.
The regular inclusion of berries such as strawberries fits perfectly into a modern vision of nutrition, where food is not merely sustenance but an active tool for maintaining well-being. Within a preventive and function-oriented dietary context, the ability of these small fruits to deliver key nutrients in highly stable and bioavailable forms represents an irreplaceable added value.
Source: Tulipani S, Mezzetti B, Battino M. Impact of strawberries on human health: insight into marginally discussed bioactive compounds for the Mediterranean diet. Public Health Nutrition. 2009;12(9A):1656–1662. doi:10.1017/S1368980009990516
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