Many individuals eat strawberries in order to maintain adequate levels of vitamin C and antioxidants in their bodies, while others may choose to take a dietary supplement for the same purpose. Now, scientists are saying that consuming strawberries regularly may reduce the risk of esophageal cancer.
A team of researchers led by officials at the Ohio State University Comprehensive Cancer Center recently reported that of patients who ate at lest two ounces of freeze-dried strawberries per day for six months, 80 percent were found to have fewer bloodborne biomarkers for the carcinoma afterward.
Lead author Tong Chen said that esophageal cancer is the sixth leading cause of cancer-related death in the world.
The American Cancer Society estimates that more than 16,000 cases of the disease are diagnosed each year in the U.S.
The group concluded that further research should be done to determine which compounds found in strawberries act to inhibit the growth of precancerous lesions.
The vitamins and nutrients found in strawberries include polyphenols, which is a class of anti-inflammatory compounds, and antioxidants, both of which can be found in many herbal supplements.