Many foods commonly consumed by us are valuable sources of antioxidants. Researchers have recently ranked the 50 best antioxidant sources among commonly eaten foods and found strawberries to be quite exceptional.
When total antioxidant capacity was measured against a uniform amount of food (100 g), strawberries ranked 27th best among foods. In addition, when only fruits were considered, strawberries came out 4th among all fruits (behind blackberries, cranberries, and raspberries).
Recent research has shown strawberries to be a surprisingly fragile, perishable, and delicate fruit. Strawberries have been showed improved blood sugar regulation from a long time therefore has a long impact on human health. Recently scientists have discovered a fascinating relationship between intake of strawberries, table sugar, and blood sugar levels. As you might expect, excess intake of table sugar (in a serving size of 5-6 teaspoons) can result in an unwanted blood sugar spike. But you might not expect this blood sugar spike to be reduced by simultaneous consumption of strawberries! Yet that’s exactly what researchers have discovered. With the equivalent of approximately one cup of fresh strawberries (approximately 150 grams), blood sugar elevations from simple sugar intake can be reduced.