It can be done with strawberry stalks
The strawberry season is in full swing, which means that a large part of them are wasted. Green stalks, because we are talking about them, although they are treated as waste, they can be a valuable source of bioactive compounds – informs the Warsaw University of Life Sciences. – peduncles can add to smoothiecocktails or preparing pesto, but also Ssew and use for infusions or combine with other herbs in the kitchen. In the future, I also see their wider use in the food industry – as extracts or individual ingredients separated from this underrated part of the plant. It shows that even what we have treated as so far as “waste” may have great potential – Both in the daily diet and in new food products – says mgr inż. Radosław Bogusz.
They can support strawberry stalks
– Strawberry stalks contain Many valuable ingredients: fiber, vitamin C, vitamin E, polyphenolic compounds (such as elagic acid, chlorogenic acid, routine and catechin) and necessary unsaturated fatty acids from the omega-3 family, which have anti-inflammatory and positively affect brain function. Lutein and beta -carotene are also present in them – compounds with strong antioxidant effects, which play a key role in vision protection. Lutein accumulates in the retina, where it helps filter harmful UV radiation and blue light, while beta -carotene, as a precursor of vitamin A, supports the proper functioning of the retina and seeing about dusk – says Radosław Bogusz, who conducted research covering the characteristics of peduncles in terms of their chemical composition and bioactive properties together with dr hab. Joanna Bryś, dr hab. Mariola Kozłowska, prof. dr Jarosław Przybył and with dr. hab. Eng. Tomasz Sawicki.
Strawberries are the same health
Of course, strawberries themselves are also a source of many healthy ingredients. In terms of iron content and phosphorus, strawberries occupy first place among edible fruitsand in terms of vitamin C content They only give in to the blackcurrant. – The presence of bioactive compounds in strawberries makes them assigned numerous health -promoting properties – anti -inflammatory, antiviral and antibacterial properties. They also support the immune system, prevent blood clots and have a positive effect on the functioning of the cardiovascular system. Thanks to the presence of polyphenolic compounds – such as chlorogen and elagic acid, quercetin or kemferol – strawberries have a strong antioxidant effect, consisting in neutralizing free radicals. Thus MOtj with slow down the aging process the body, support memory and concentration and reduce the risk of developing type 2 diabetes. Regular consumption of strawberries plays an important role in the prevention of civilization diseases, including cancer and neurodegenerative, such as Alzheimer's or Parkinson's disease – explains Radosław Bogusz.
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Source: SGGW