Effects of Strawberries on Lipid Profiles and Biomarkers of Lipid Oxidation in Subjects with Dyslipidemia and Abdominal Adiposity

Abstract

Emerging research provides substantial evidence to classify strawberries as a functional food with several preventive and therapeutic health benefits. Strawberries, a rich source of phytochemicals (ellagic acid, anthocyanins, quercetin and catechin) and vitamins (ascorbic acid and folic acid), have been highly ranked among dietary sources of polyphenols and antioxidant capacity. We conducted a 12 week randomized controlled trial to investigate the dose-response effects of freeze-dried strawberries (25 or 50g/day) in lipids and biomarkers of lipid oxidation in obese subjects with dyslipidemia, vs. calorie and fiber-matched controls. Anthropometrics, blood pressure and biochemical variables were measured at screen and 12 weeks of the study. Study findings showed a significant decrease in diastolic blood pressure in the low dose strawberry group from baseline to 12 weeks. In addition, when analyzing the change over the 12 week study period in the low dose strawberry group, diastolic blood pressure significantly decreased when compared to the low dose control. Results showed high dose strawberry supplementation significantly decreased oxidized LDL and malondialdehyde (MDA) versus baseline (p<0.05). In addition, high dose strawberry supplementation also revealed a decreasing trend in total and LDL cholesterol (p=0.07 and p=0.006, respectively). Serum MDA in the high dose strawberry group significantly decreased when compared to high dose controls (p<0.05). No effects were noted in glucose, hemoglobin A1c, systolic blood pressure and body weight after strawberry supplementation. Thus, strawberries may selectively lower markers of lipid oxidation and may be incorporated as part of a heart healthy diet in obese subjects with dyslipidemia.Funded by the California Strawberry Commission. Also, supported by GCRC at OUHSC.