Substances called anthocyanins give strawberries their luscious red colour. The same water-soluble pigments also tinge some autumn leaves red.
Studies have identified more than 25 different anthocyanins in strawberries, with levels changing depending on the variety. The main one is pelargonidin-3-glucoside, which gives a bright red colour, followed by cyanidin-3-glucoside. Exposing strawberries to UV light after they’ve been picked, increases the anthocyanin levels.
Lab tests have shown anthocyanins to be powerful antioxidants with health-boosting effects, including a reduced risk of cardiovascular disease and anti-cancer properties. It’s hard to assess exactly how active the substances are in humans, following digestion, however. Some studies have shown that wild strawberries have higher antioxidant activity than commercial varieties.
Read more:
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- Is the sugar in fruit bad for us?
Asked by: Gina Hill, via email
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