May and June are the time for juicy, ripe dark strawberries. You know firsthand how tasty it is. We will tell you about 10 other advantages – according to scientists and nutraceuticals.

Improvement of memory

According to recent studies, strawberries’ consumption slows down the aging process of the brain, which means it prolongs its functional life, allowing us to stay sane and strong memory as long as possible. Interestingly, research shows that eating strawberries daily improves short-term memory. These findings are important because the deterioration in the ability to remember recent events is associated with the onset of Alzheimer’s disease.

Improvement of vision

Ripe red strawberries are good not only for memory but also for vision. Numerous studies confirm that strawberries’ daily consumption prevents the development of macular degeneration of the retina, cataracts, dry eyes, progressive blindness, and other problems associated with age-related tissue changes. The unique biochemical composition of berries allows to prevent the appearance of many diseases leading to visual impairment and contributes to the progressive treatment of existing ailments.


Rich in antioxidants

To begin with, let’s recall what these same antioxidants are. Antioxidants or preservatives are substances that prevent the destructive effect of active oxygen on the body’s cells. Antioxidants protect the body from premature aging and serious diseases.

Scientists note that strawberries contain many phenolic compounds – bioflavonoids, which have pronounced antioxidant properties. Eating strawberries daily has been shown to increase the body’s ability to resist free radicals. However, it is worth considering one significant nuance: not all strawberries are equally useful. Bright, scarlet, with white “bottoms,” berries are better to put aside for jam. They have much fewer antioxidant substances than their burgundy, almost black counterparts. In this case, the color is of great importance: the darker the berry, the healthier it is.

Source of ellagic acid

Ellagic acid is a cell cycle regulator and is most commonly found in fruit, nut, and berry extracts. The substance has the ability to stop the mutation of cancer cells. Among all products in terms of the content of ellagic acid, strawberry takes the honorable third place. In addition to the fact that the substance is capable of suppressing tumor processes, it also helps fight free radicals, has an anti-inflammatory effect, has a positive effect on hematopoietic processes, and strengthens the immune system, protecting it from external misfortunes.

Source of vitamin C

According to many studies, the main sources of vitamin C or ascorbic acid are lemons, oranges, and, in extreme cases, garlic. Meanwhile, strawberries are a much more reliable source of this substance: a handful of these berries contains more vitamin C than one orange. Just keep in mind that only dark ripe strawberries grown under the bright sun and not in a greenhouse can boast such wealth. Interestingly, frozen strawberries will retain this vitamin in almost the same amount as fresh ones. But there is no reason to hope for jams and preserves – the high temperature destroys the vitamin, and there are no nutrients left in the sweet addiction to tea.


Cancer prevention

Today, scientists conduct hundreds of studies regarding cancer and methods of its prevention. Some of them show that regular consumption of several certain foods can help reduce cancer chances. You may notice that strawberries are on this list. Due to its high concentration of vitamin C, ellagic acid, anthocyanin, kaempferol, and other beneficial substances, this berry can prevent the development of some forms of cancer. Among the recent studies supporting this property of strawberries is the Ohio University Cancer Research Center’s work.

Strawberries are good for your figure and body

First, the sweet berry is low in calories. There are only 33 kilocalories per 100 grams, which, by the way, are burned in just a few minutes of active running. Secondly, it has a low glycemic index, which means it prevents the accumulation of fat. Thirdly, it contains substances that promote fat burning. According to some reports, the chosen diet’s effectiveness increased by 24% in those who included in it a daily intake of strawberries. For such an effect, thanks to anthocyanin, which abounds in berries. So that we throw doubts and lean on strawberries.

Strawberries normalize blood sugar levels

Strawberries are one of those sweet berries that people with diabetes can eat. Due to its unique composition in all respects and its high level of phytonutrients, it does not contribute to a sharp increase in blood sugar levels and slows down the absorption of sugars. Because of this, it is also great for people with a high risk of diabetes. So, this berry is an excellent preventive measure.


Strawberries are good for the heart

It is proven that these red berries reduce the risk of occurrence and development of numerous cardiovascular diseases. Strawberries are rich in various vitamins and antioxidants, but in this case, it is much more important than deposits of magnesium and potassium that are containing in ripe berries. It is normalizing blood pressure and preventing fluid stagnation, which leads to edema, both visible externally and those that can form on internal organs.

Strawberries are treating allergies

Surprisingly, such a controversial at first glance berry is exactly what is good for people suffering from various types of allergies. It would seem that ripe, aromatic, with a bright taste of the years, should be kept away from people with similar problems. No, because of their unique biochemical composition, strawberries suppress inflammation and certain biochemical reactions associated with the manifestation of allergies.

Besides, strawberries are good for expectant women. Studies show that if a woman consumed strawberries during pregnancy, the risk of developing an allergy to them in her baby would be minimal.

Strawberry leaf tea

In folk medicine, people pay much attention to strawberries and their leaves and roots. For medicinal purposes, dried leaves of the plant are good to use. It is better to collect them in August-September when the fruiting period has come to an end. Leaves are dried in the shade, then put in glass jars, the neck of which is closed with paper or canvas bags.

Before use, break the dried leaves into 2-4 parts. For treatment in traditional medicine, people use tea and infusion. The best way to brew strawberry leaves is in a porcelain teapot. For 1 cup of boiling water, place about 2 large sheets. Infuse for 5-10 minutes, take with honey or sugar 2-3 times a day.

Strawberry leaf tea is rich in vitamin C and has a mild diaphoretic and diuretic effect. Helps lower blood pressure.

  • small stones and sand in the kidneys;
  • inflammatory diseases of the bladder;
  • congestion in the gallbladder;
  • colds and flu.

Infusion on strawberry leaves

Infuse dried strawberry leave in a thermos for 40 minutes at the rate of 2 cups of boiling water 6-8 leaves. Use for rinsing the throat and mouth.

  • gum disease
  • sore throat

A strong infusion of strawberry leaves is good for diarrhea, food poisoning, mild intestinal infections.

Culinary recipes

Strawberry jam is a canned product made from strawberries by boiling them in a sugar solution.

During the cooking process, strawberry jam loses some important properties. In this respect, the “five-minute” jam is more useful. It retains vitamins due to the short duration of heat treatment. However, any strawberry jam contains beta-carotene, mineral salts, organic acids, and fiber.

Strawberry jam has a beneficial effect on the formation and content of red blood cells in the blood. Thanks to it, metabolism and blood pressure are normalized, the strength of blood vessels improves, immunity is strengthened, and the body’s iodine content rises. Strawberry jam has a diuretic effect and relieves the patient’s condition with colds. A little strawberry jam at night will help you sleep soundly until morning.

Classic jam


  • strawberries – 1 kg.,
  • sugar – 1 kg.,
  • water – 1/2 cup.

Cooking method:

Sort the strawberries, separating the stems together with the cups. Prepare syrup from sugar and water, dip the berries into it. Gently shake the dishes so that the berries are immersed in the syrup, and cook over low heat until tender. If the strawberries are very juicy, put them on a dish before cooking, add half the amount of sugar taken for the syrup, and put them in a cool place for 5-6 hours. After that, drain the resulting juice, add the rest of the sugar and cook the syrup without adding water. This recipe is for those who love sour jam. Sugar comes in a 1: 1 ratio, so the natural acidity of the berries is present!

5 minutes jam

This method of cooking strawberry jam helps to preserve vitamins in the berry. The name is “five minutes,” and it is elementary. To make jam, take no more than 2 kg of berries. Sugar is needed 1.5 times more. Take 1 glass of water for 1 kg of sugar. Boil the syrup in an enamel saucepan over high heat. Remove the resulting foam. The berries are poured into the boiling syrup and allowed to boil for 5 minutes. Stir gently. Please turn off the gas, wrap the pan up so that it cools down more slowly. Layout the cooled jam in jars and then tie the neck with paper. You can use nylon caps.

No-bake cake


500 gr. Sour cream; 1 tbsp. Sahara; 3 tbsp. tablespoons of gelatin; 300 gr. biscuit (purchased or prepared according to any recipe); strawberries, grapes, currants, kiwi (other berries are possible)

  • 3 tbsp. Pour a spoonful of gelatin with half a glass of cold boiled water for about 30 minutes (until it swells).
  • Beat the sour cream with sugar. Heat the gelatin until it dissolves (without bringing it to a boil) and add it to the sour cream in a thin stream, stirring occasionally.

Cover a deep bowl with cling film and put the berries on the bottom, then a layer of biscuit broken into small pieces, again a layer of berries, etc.
Fill everything with the sour cream-gelatin mixture and put it in the refrigerator for 2 hours. Carefully turn the cake onto a platter.
If the bowl is bottomless, fill the layers as it is laid.
For sweets: sprinkle sour berries with icing sugar.

Check out the modern strawberries farming in this video:

Awesome Hydroponic Strawberries Farming - Modern Agriculture Technology - Strawberries Harvesting

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