Strawberry (Fragaria spp.)


Strawberry (Fragaria spp.) is predominantly known for its bright red, edible fruit covered in small seeds. The fruit is fragrant, and high in fiber, vitamin C, folate, potassium, and antioxidants. Retrospective, epidemiological studies indicate that strawberry ingestion may reduce the risk of colorectal cancer. Preliminary research also indicates that strawberry may be useful as an anti-inflammatory and may help enhance iron absorption. Further research is needed to confirm these results.
Strawberry represents a valuable contrasting source of potentially healthy compounds and can represent an important component of a balanced diet if not allergic.

Related Terms

Allstar, Annapolis, Earliglow, Evangeline, Fragaria chiloensis ssp. Chiloensis, Fragaria x ananassa Duch., Fragaria x ananassa Duchesne, garden strawberry, Jewel, Mesabi, Rosaceae (family), Sable, Sparkle, woodland strawberry.

evidence table

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.
Antioxidant (Grade: B)
Laboratory studies suggest that strawberry has antioxidant properties. However, the effect in humans is unclear. Further study is needed to define strawberry's effectiveness in humans.
Colorectal cancer prevention (Grade: C)
Strawberry and other fruits may reduce the risk of adenoma (noncancerous tumor) with mild dysplasia (abnormal growths) in women. However, additional studies are needed to determine strawberry's effects on cancer risk.