Strawberries and cream have long been a winning combination. But according to new scientific research, these two fabled constituents of summer could also come together in a more useful way - by protecting us from harmful UV rays.
The fruit has been discovered to work well against sunburn - and could be used to create more effective suntan lotions.
"We have verified the protecting effect of strawberry extract against damage to skins cells caused by UVA rays," said Maurizio Battino, researcher at the Universita Politecnica delle Marche in Italy, who led the joint Spanish and Italian study. UVA and UVB are two types of ultraviolet radiation emitted by the sun, which penetrate the earth's atmosphere. They cause premature aging or wrinkling of the skin. Other damaging effects are cataracts, weakening of the immune system, and skin cancer, the Journal of Agricultural Food Chemistry reported.
The research involved preparing human skin cell cultures and added strawberry extract in different concentrations. Using ultraviolet light, the samples were then exposed to a dose "equivalent to 90 minutes of midday summer sun in the French Riviera."
Data confirm that the strawberry extract, especially at a concentration of 0.5 mg/ml, had photoprotective properties in those skin cell cultures exposed to UVA radiation. It also increased cell survival and viability and decreased damage in the DNA.
"These aspects are of great importance as they provide protection for cell lines subject to conditions that can provoke cancer and other skin-related inflammatory and degenerative illnesses," said Battino. He said the results recognised that this was the "first step in determining the beneficial effects of strawberries in our diet or as a possible compound source for 'food integrators' or cosmetics for instance."
But what molecules give strawberries their photoprotective properties? Scientists suspect that it could be the anthocyanins, which are pigments that give leaves, flowers and fruits their red colour. Analyses have confirmed that extracts are rich in such substances.
"These compounds have important anti-inflammatory, antioxidant and anti-tumour properties and are capable of modulating enzymatic processes," explained another of the authors, Sara Tulipani from the University of Barcelona. She said: "At the moment the results act as the basis for future studies evaluating the ‘bioavailability’ and ‘bioactivity’ of anthocyanins in the dermis and epidermis layers of the human skin, whether by adding them to formulations for external use or by ingesting the fruit itself."
Ready to have fun at the seaside or at the swimming pool? Don't forget the cream and...a handful of strawberries! Here you find an easy recipe for a low calorie, yet delicious treat.
Skinny Strawberry Ice Cream
Total Time: 30-35 mins / Servings (1 cup)
- 1 cup Almond milk or skim milk
- 1 1/2 cups Fat free Greek Yogurt, (plain or vanilla)
- 1 cup Strawberries, chopped
- 4 pkts Stevia
- Optional Topping: fat free whip cream
Combine all of the ingredients (except for 1/2 of the strawberries) in a blender, and blend until smooth. Pour mixture into ice cream maker. Let the ice cream churn for about 20-25minutes, or until it becomes a firm ‘frozen yogurt’ texture. Add the rest of the chopped strawberries in the last few minutes of churning. Scoop ice cream into individual dishes, and add toppings, if desired. Serve immediately and enjoy!
Nutrition facts per serving: calories 125; Fat 2g; Carbohydrate 12g; Fiber 2g; Sugar 10g; Protein 16g
Sources: http://www.medicalnewstoday.com/, http://www.eurekalert.org/, http://www.dailymail.co.uk/, http://www.totallyliving.co.uk/, http://wonderwoman.intoday.in/, http://dashingdish.com/