Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-09-11 DOI:10.1080/10408398.2024.2398634

Prae Charoenwoodhipong,Michelle L Zuelch,Carl L Keen,Robert M Hackman,Roberta R Holt

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Abstract

Strawberries provide a number of potential health promoting phytonutrients to include phenolics, polyphenols, fiber, micronutrients and vitamins. The objective of this review is to provide a comprehensive summary of recent human studies pertaining to the intake of strawberry and strawberry phytonutrients on human health. A literature search conducted through PubMed and Cochrane databases consolidated studies focusing on the effects of strawberry intake on human health. Articles were reviewed considering pre-determined inclusion and exclusion criteria, including experimental or observational studies that focused on health outcomes, and utilized whole strawberries or freeze-dried strawberry powder (FDSP), published between 2000-2023. Of the 60 articles included in this review, 47 were clinical trials, while 13 were observational studies. A majority of these studies reported on the influence of strawberry intake on cardiometabolic outcomes. Study designs included those examining the influence of strawberry intake during the postprandial period, short-term trials randomized with a control, or a single arm intake period controlling with a low polyphenolic diet or no strawberry intake. A smaller proportion of studies included in this review examined the influence of strawberry intake on additional outcomes of aging including bone and brain health, and cancer risk. Data support that the inclusion of strawberries into the diet can have positive impacts during the postprandial period, with daily intake improving outcomes of lipid metabolism and inflammation in those at increased cardiovascular risk.

查看原文本刊更多论文

草莓（Fragaria x Ananassa）摄入量对人类健康和疾病结果的影响：综合文献综述。

草莓具有多种潜在的促进健康的植物营养素，包括酚类、多酚、纤维、微量营养素和维生素。本综述旨在全面总结近期有关草莓和草莓植物营养素摄入对人体健康影响的人类研究。通过 PubMed 和 Cochrane 数据库进行的文献检索整合了有关草莓摄入对人体健康影响的研究。审查文章时考虑了预先确定的纳入和排除标准，包括以健康结果为重点的实验性或观察性研究，以及使用整个草莓或冻干草莓粉（FDSP）的研究，这些研究发表于 2000-2023 年之间。在纳入本综述的 60 篇文章中，47 篇为临床试验，13 篇为观察性研究。其中大部分研究报告了草莓摄入量对心脏代谢结果的影响。研究设计包括考察餐后草莓摄入量影响的研究、随机对照的短期试验，或与低多酚类饮食或不摄入草莓进行控制的单臂摄入期试验。纳入本综述的研究中，有一小部分研究探讨了草莓摄入对其他衰老结果的影响，包括骨骼和大脑健康以及癌症风险。数据支持在饮食中加入草莓可对餐后产生积极影响，每日摄入草莓可改善心血管风险增加人群的脂质代谢和炎症反应。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.