Strawberries are shown to be a potent source of antioxidants in a body of research published in the journal Food Chemistry. In vivo studies confirm that regular consumption of the flavorful fruit raises antioxidant blood saturation levels. This can help to lower the risk of chronic diseases ranging from heart disease and cancer to metabolic disorders including diabetes. The study, conducted by Italian and Spanish researchers, demonstrated that eating two cups of strawberries daily for two weeks boosted the antioxidant status of red blood cells and improved the body`s immune response reaction to oxidative stress - lowering disease risk.
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