More effectively prevent cancer
According to the American Cancer Society, vitamin C in strawberries may reduce the risk of gastrointestinal cancer. Some phytochemical compounds found in fruitsuch as strawberry anthocyanins, ellagik acid, catechin, kuaerferin and kaempferol. Anthocyanins belong to the flavonoid component which is the giver of red pigment in strawberries. Anthocyanins have an effect in lowering blood pressure and protect against problems caused by diabetes.
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