Scientists at Cornell University carried out a sophisticated analysis of the impact of thein strawberries, bananas, and oranges on and damage. They used three bioassay systems developed to study -induced neurotoxicity (Heo and Lee, 2005). The in strawberries reduced oxidative damage in a dose-dependent manner, and at the highest concentration tested (2,000 per milliter), largely prevented oxidative damage. Strawberry phenolics also helped reduce damage to the cell membranes in the brain, which are known to be exceptionally sensitive to .
The total phenolic levels in the three fruits were reported in gallic acid equivalents (GAE, a widely studied). Strawberries contained 155 milligrams of GAE per 100 grams of fresh weight, compared to 100 for bananas and 91 for oranges. But in the case of the important anthocyanins, strawberries contained by far the highest concentration – 19.4 milligrams of cyanidin 3-glucoside per 100 grams of fresh weight, compared to 0.005 and 0.01 milligrams in the case of bananas and oranges.
The relatively few well-designed studies comparing 2015 British Journal of Nutrition for more on this. on plant-based foodslevels in fruit and vegetables grown under organic and conventional farming systems suggests that organic farming increases levels, on average, about 20 percent. In some crops and experiments, the differences are much more significant – even greater than two-fold. See the
Source: “Strawberry and Its Anthocyanins Reduce -Induced Apoptosis in PC12 Cells.”
Authors: Ho Jin Heo and Chang Yong Lee.
Journal of Agricultural and Food Chemistry, Volume 53, Number 6, March 23, 2005.