The compounds that give strawberries their beautiful red color may have several health benefits, such as lowering the risk of heart disease and some cancers and improving blood sugar control. Researchers have now found that one of those compounds, known as pelargonidin, may slow or prevent the development of Alzheimer’s Disease by lowering the number of twisted fibers inside the brain that contain a protein called tau. These twisted fibers are a hallmark of Alzheimer’s Disease.
The new study, which was supported by the National Institute of Aging and the California Strawberry Commission, was conducted postmortem on the brains of participants of the Rush Memory and Aging Project (MAP). Participants with the highest level of pelargonidin intake prior to their death also had less buildup in the brain of protein fragments called amyloid beta plaques – another hallmark of Alzheimers Disease.
Pelargonidin is primarily found in berries. In this study, strawberries were the principal source of pelargonidin.
Here are some ideas to incorporate strawberries in your diet: