Strawberry antioxidants outside the box

Strawberry seeds, or more precisely achenes, are the main source of the fruit’s bioactive antioxidant compounds, despite being a very small fraction of the fruit. Scientists in Spain and Italy quantified the amount not only in fruits, but also in simulated digested extracts.¹

High concentrations of reactive oxygen species (ROS) are dangerous for living cells, and have been linked with a number of diseases. Some bioactive compounds like vitamin C, β-carotene and some phenolic compounds – like flavonoids and anthocyanins – can neutralise ROS and may improve human health.

Achenes represent less than 1% of the total fresh weight of strawberries. Scientists found in 2005 that they contained 10 times higher antioxidant activity than the flesh.² This new study proves that, besides being more abundant, the antioxidants in achenes have a ‘higher quality’, because they become more bioavailable after digestion.

Researchers showed that common extraction methods underestimate antioxidant levels, so they developed a new in vitro procedure that simulates gastric and intestinal digestions. Using this technique, they discovered achenes account for 81% of the antioxidant capacity of strawberries. The authors believe that achenes should be taken into account in efforts to breed healthier strawberry varieties.