Burning fat: The red color of strawberries shows anthocyanins that have a fat burning effect. According to animal studies, fat-fed animals with anthocyanins added to their diets lost 24% of their weight compared to fat-fed animals without anthocyanins.
Weight loss support: Strawberries are low in calories and high in fiber. A cup of strawberries only contains 53 calories and fiber helps you stay full longer. They also contain vitamin C which boosts metabolism and helps the body burn calories faster.
Enhance memory: The fisetin component in strawberries is considered a natural flavonoid that enhances memory and stimulates nerves. Eating strawberries also helps prevent cognitive decline.
Reducing inflammation: A study by the Harvard School of Public Health has shown that women who eat 16 or more strawberries a week can reduce their risk of having high levels of C-reactive protein by 14% ( CRP) in the blood, the ‘culprit’ that causes inflammation in the body.
Improve heart health: The flavonoids in strawberries prevent cholesterol from building up in the arteries. Strawberries also contain a number of other compounds that regulate blood pressure, promote tissue function and prevent blood clots.