In a study published in the journal Nutrition, Metabolism, and Cardiovascular Diseases, researchers explored the impact of strawberries on cardiovascular health and cognition among older adults. Cardiometabolic diseases, which include dyslipidemia, hypertension, abdominal adiposity, and impaired glucose regulation, are linked to cognitive decline. Elevated inflammatory cytokines from these conditions may contribute to cognitive impairments.
Strawberries are noted for their nutritional content, supplying 65% of the daily value of vitamin C in a 100-gram serving and providing manganese, vital for metabolism and antioxidant defense. Strawberry supplementation is associated with improved hippocampal-mediated tasks, such as spatial learning, word recognition, and memory, as well as vascular health. Components such as vitamins, dietary fiber, antioxidants, polyphenols, and minerals are credited for these benefits.
The study involved adults over 65 with a BMI of 25–40 kg/m², excluding those with supplement use, psychiatric medication use, metabolic disorders, smoking, or coffee intake. Participants consumed two beverages over two periods in a randomized, placebo-controlled crossover design. The primary outcome was cognitive measures, while cardiovascular risk factors were secondary. Participants fasted overnight before each visit.
At baseline, a medical history questionnaire and food frequency questionnaire were administered. The study included four laboratory visits over five months, with an initial eight-week phase followed by a four-week washout period before switching treatments. The freeze-dried strawberry dose equated to two servings of fresh strawberries. Cognitive assessments and cardiovascular measures were conducted at each visit.
Findings indicated no significant differences in weight, BMI, or dietary intake over time and between phases. A reduction in total flavonoid intake was noted, but specific flavonoids like anthocyanins were not isolated. Cognitive tests showed no significant differences in executive function, working memory, or attention. However, processing speed improved during the strawberry phase, while episodic memory improved in the control phase. Changes in antioxidant capacity and systolic blood pressure were observed with strawberry consumption, but no significant effects on total cholesterol, blood glucose, or FMD were noted.
The study suggests that polyphenols in strawberries may contribute to modest improvements in cognitive processing speed and blood pressure. However, the study's short duration and healthy participant pool limit broader conclusions for individuals with existing conditions.
Source: News Medical/Life Sciences