Abstract
Strawberry is an accessory fruit stimulated by cold weather as a berry, reported to constitute, phenolic acid, ellagic acid and its derivatives EA-4-arabiniside, EA-4-acetylarabinoside, EA-4-acetylxyloside, β-carotenoids (Lutein, β-carotene), omega-3 fatty acids and derivatives. Fruits especially berries/soft fruits have combination of antioxidants and phytochemicals. the phenolic compounds present in strawberries are responsible for antioxidant properties rather than to vitamin C and these dietary antioxidants prevent or limit the potential cancer-inducing oxidative damage. These compounds play a synergistic and cumulative role in health promotion. The risk of persistent diseases and oxidative damage to the cellular system can also be prohibited or lowered by these antioxidant compounds (phytochemicals), such as phenolics and carotenoids Strawberries enhance the palatableness of a cholesterol-dropping food whereas it maintains the serum lipid reductions of the food consumed. Cognitive and motor functions are age-related declines that are slowed by strawberry intake and it also has cancer fighting constituents, it also has a potential of decreasing the risk of heart diseases, the females with high strawberry ingestion have reduced levels of an inflammatory marker in their blood. Strawberry extract was found to decrease the activity of transcription factors involved in tumor promotion and there is a need to consume sufficient amounts of antioxidants avoid or reduce the oxidative stress stimulated by free radicals
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