Strawberry is a very popular berry that is indicated for use in hypertension, heart disease and anemia.
Researchers from the Harvard school of public nutrition came to the conclusion that if there is a strawberry three times a week can reduce the risk of heart attack by at least a third. This is especially true of women’s health.
Part of the strawberry contain large numbers of flavonoids, which once in the blood, begin to expand the blood vessels and can prevent the formation and buildup of plaque.
In addition to maintaining the heart, the consumption of strawberries has choleretic and diuretic effects, improves digestion.
Strawberries are also useful in diseases of the joints, due to the phosphorus and calcium, which are part of the berries. In addition to these substances, strawberries contain vitamins C, B5, iron, magnesium, calcium, potassium, phosphorus, zinc, folic acid, copper, silicon and essential oils.
Despite such a huge range of nutrients that contain berries, strawberries are not recommended for Allergy sufferers and patients with gastritis or peptic ulcer disease.
