New study in the Food Journal gives a boost to health credentials of berries
The health benefits of red fruits have been extolled in a new scientific paper.
The paper, published in the Food Journal, evaluated the nutritional composition and health benefits of red fruits, with a particular focus on red berries.
It examined how red fruits are abundant in vitamins, carotenoids and phenolics which, in turn, have been associated with reduced risks for a range of health conditions including obesity, diabetes, cataracts, various types of cancer, heart disease, stroke and hypertension.
Strawberries were noted for having particularly high antioxidant activity. They were also found to provide magnesium, potassium, calcium, phosphorous, a range of polyphenols and some zinc, iron and dietary fibre.
Dr Emma Derbyshire, public health nutritionist and adviser to British Berry Growers, said: “It is refreshing to read a new scientific publication that focuses solely on red fruits. These are interesting findings, adding to the nutrition domain and showing how making some simple daily swaps – like substituting fast or processed snacks for nutrient-dense berries – could benefit health.”