Strawberry is one of the many fruits that can help battle cancer, the Department of Science and Technology (DoST) said Saturday. Strawberries contain phytonutrients and antioxidants that fight free radicals which transform to chemicals that damage cells and contribute to certain kinds of cancer. Used in cakes, ice cream, juices, creams, and other cold desserts, strawberries are rich in Vitamin C. A cup of these luscious fruit satisfies 140 percent of our required daily dose of Vitamin C. According to a study published in the Annals of the Rheumatic Diseases, Vitamin C from fresh fruits and vegetables can lower the risk of developing polyarthritis, an inflammation of the joints. Those who consume low amounts of Vitamin C are more likely to develop inflammatory polyarthritis. They can prevent the decline of motor and cognitive skills related to Alzheimer's disease, lower the occurrence of gout, stabilize blood glucose, protect against macular degeneration, improve wound healing, reduce wrinkles, alleviate varicose veins, strengthen the gums, and melt gallstones. Strawberries have a very low shelf life. It can only stay fresh for a day, but if refrigerated, it can stay fresh for about three to four days.
Source: Manila Bulletin
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