The bright red color has always been the defining symbol of strawberries, an immediate indicator of freshness and nutritional value. This shade, linked to the presence of anthocyanins, has helped build an image of a natural ally for health.
However, the most recent scientific evidence is redefining this paradigm, suggesting that color is not the only indicator of nutritional quality.
Anthocyanins under scrutiny: the surprising case of the white strawberry
In the collective imagination, darker fruits mean a higher concentration of antioxidants. Yet, a comparison between the red strawberry (Fragaria x ananassa) and the white one (Fragaria vesca) tells a different story.
Despite the absence of anthocyanins, white strawberries have shown a higher antioxidant capacity than red varieties. A result that challenges the exclusive role of pigments and opens up a more complex interpretation of the nutritional profile of berries, where value lies in a structured set of bioactive compounds.
Achenes: tiny seeds, a high concentration of value
Among the elements often overlooked in the daily consumption of strawberries are the achenes, the tiny seeds visible on the fruit’s surface. Although they account for less than 1% of the total weight, they play a key role from a nutritional perspective.
Analyses show that a significant share of the overall antioxidant capacity is concentrated דווקא in the achenes. In particular:
- They are rich in ellagic acid, known for its protective properties
- White varieties show high levels of catechin and myricetin, compounds associated with cardiovascular and metabolic health
These findings reinforce the importance of enhancing the fruit as a whole, both in terms of consumption and in the development of new functional products.
Beyond the antioxidant effect: dialogue with cells
The most recent research invites us to move beyond the traditional view of antioxidants as simple “neutralizers” of free radicals. Compounds found in berries also act by stimulating the body’s internal defense systems.
Strawberry extracts, both white and red, have been shown to activate key enzymes such as Superoxide Dismutase (SOD) and Catalase (CAT), involved in cellular protection. This mechanism helps restore the internal balance of cells, especially under conditions of oxidative stress.
Biodiversity and innovation: new frontiers in nutrition
These findings open up interesting scenarios for the entire berry supply chain. The discovery that less pigmented varieties may offer comparable, if not superior, benefits compared to traditional ones expands opportunities in terms of breeding, marketing, and product development.
In an increasingly market-oriented towards functional foods and targeted nutritional strategies, berries confirm their central role. Their strength lies not only in color or taste, but in the complexity of the bioactive molecules they contain.
Looking at biodiversity as a lever for health means recognizing the value of every variety, even the less conventional ones. An approach that can translate into new opportunities for producers and consumers, with a direct impact on promoting lifestyles focused on prevention and longevity.
Source: Martínez-Ferri, E.; Forbes-Hernandez, T.Y.; Cervantes, L.; Soria, C.; Battino, M.; Ariza, M.T. Relation between Strawberry Fruit Redness and Bioactivity: Deciphering the Role of Anthocyanins as Health Promoting Compounds. Foods 2024, 13, 110. https://doi.org/10.3390/foods13010110
Image source: wineandfoodtour.it
🫐 Well-being & Health with Berries 🍓This article is part of the editorial series Wellness & Health with Berries, which brings scientific research closer to everyday life, promoting berries as allies for well-being. The series offers clear, up-to-date, and evidence-based content designed to inform consumers and support all operators in the berry supply chain. |
