Strawberry as a health promoter: an evidence-based review. Where are we 10 years later?

Danila Cianciosi; Yasmany Armas Diaz; Zexiu Qi; Bei Yang; Ge Chen; Manuela Cassotta; Santos Gracia Villar; Luis Alonso Dzul Lopez; Lorenzo Rivas Garcia; Tamara Yuliet Forbes Hernandez; Di Zhang; Luca Mazzoni; Bruno Mezzetti; Maurizio Battino; Francesca Giampieri

doi:10.1039/D5FO01888A

Strawberry as a health promoter: an evidence-based review. Where are we 10 years later?

Danila Cianciosi,†^ab Yasmany Armas Diaz,†^ab Zexiu Qi,

^ab Bei Yang,

^ab Ge Chen,

^ab Manuela Cassotta,^cd Santos Gracia Villar,^cdef Luis Alonso Dzul Lopez,

^ceg Lorenzo Rivas Garcia,^h Tamara Yuliet Forbes Hernandez,^h Di Zhang,^ij Luca Mazzoni,^k Bruno Mezzetti,^k Maurizio Battino

*^abcl and Francesca Giampieri

^abcm

Author affiliations

* Corresponding authors

^a Department of Clinical Sciences, Polytechnic University of Marche, Via Pietro Ranieri 65, Ancona, Italy
E-mail: m.a.battino@univpm.it

^b Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, China at the Polytechnic University of Marche, Italy

^c Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, Santander, Spain

^d Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, China at the Universidad Europea del Atlántico, Spain

^e Universidad Internacional Iberoamericana, Campeche 24560, Mexico

^f Universidade Internacional do Cuanza, Cuito, Bié, Angola

^g Universidad de La Romana, La Romana, República Dominicana

^h Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, Armilla, Spain

ⁱ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China

^j Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, China at the Jiangsu University, China

^k Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy

^l International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang, China

^m International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China

Abstract

Strawberries are commonly consumed berries in the Mediterranean area. The fruits present a high concentration of micronutrients and bioactive compounds that confer a plethora of biological activities, including antioxidant and anti-inflammatory properties. This review discusses and updates the recent results of in vivo studies, in animals and humans, focusing on the impact that strawberry consumption has on many common human diseases, such as obesity, cancer, cardiovascular diseases and metabolic disorders; particular attention has been given to the biological effects and molecular mechanisms involved in the beneficial effects exerted by this berry. Evidence suggests these fruits can contribute to preventing or slowing down the progression of many diseases, even though further research is necessary to confirm their long-term effectiveness, to improve patients’ quality of life or prognosis.

This article is part of the themed collection: Food & Function Review Articles 2025

Food & Function

Strawberry as a health promoter: an evidence-based review. Where are we 10 years later?

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