At the early stage of esophageal cancer, patients were fed 60 grams per day of freeze dried strawberries for 6 months.
Usually, esophageal cancer is highly lethal. However, the cancer was reduced or reversed in 80% patients who were fed strawberries.
Plant foods are protective against esophageal cancer. Strawberries were chosen for this research because they are very high in antioxidants.
How do you know which fruit and vegetables are high in antioxidants?
If you cut a strawberry in half and leave it exposed to the air, it does not go brown – it does not oxidize. This is because the strawberry is high in antioxidants.
Strawberry season is approaching! Visit your local Farmer’s Market or a local farm with U-pick strawberries. Eat plenty of fresh strawberries while they are in season and freeze some for the winter.
I love yummy research.
Chen et al, Randomized phase II trial of lyophilized strawberries in patients with dysplastic precancerous lesions of the esophagus. Cancer Prevention Research, January 2012.