The Sweet and Sour Red, Antidote to Cancer

Strawberries have been known since Roman times although different from the strawberries known today. Strawberry now widely cultivated has the scientific name Fragaria ananassa.

Around the 1990s in Indonesia, it began to be cultivated by farmers, especially in the area of Bandung, West Java. Strawberry type widely grown by the population is Fragaria nilgerrensis. Local residents know as nyoho strawberries. The other cultivated types are Californian, Holland, and ananassa strawberries.

The content of vitamin C in strawberries is higher than oranges. Proteins, fats, and carbohydrates in strawberries are very low so it can be consumed in large quantities without worrying about weight gain. Potential minerals include calcium, phosphorus, iron, magnesium, potassium, and selenium. Phytochemicals in strawberries include anthocyanin which gives a red color in strawberries, ellagic acid, catechin, quercetin, and kaempferol.

The content of vitamin C as an antioxidant is very useful as a cancer preventive. Strawberry fruit flesh and seeds that contain ellagic acid are as a potential anti-carcinogenic, compound which triggers the onset of cancer.

The contents of potassium and iron in strawberries effectively suppress high blood pressure. Anthocyanin, one of flavonoid components has an effect in lowering blood pressure.

The contents of fiber and vitamin C, including the other polyphenol compounds, i.e. catechin and quercetin, may help lower the risk of cardiovascular disease through the mechanism of inhibition of the oxidation of bad cholesterol, increase plaque stability, improve vascular endothelial function, and decrease the occurrence of thrombosis.

Strawberry is a fruit very sensitive and easily damaged. The best storage is at a temperature of 0-1°C. This fruit should be kept in a state free from fungi and bacteria, and not wet. It's better if processed to extend the lasting power and the power used for health. For example is made strawberry jam.

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