Researchers have found that as little as 2 ounces of freeze dried strawberries may prevent esophageal cancer, the third most common gastrointestinal cancer and the sixth most frequent cause of cancer death in the world. Subjects with precancerous esophageal cancer lesions ate 2 oz. of strawberries for 6 months and the result was a reduction in cell proliferation, inflammation and gene transcription.
Strawberries are chock-full of vitamins, minerals and antioxidants, and researchers believe that they may slow the progressions of esophageal cancer.
The study’s lead researcher, Tong Chen, an assistant professor in the Oncology Division of Ohio State University, presented the study at the American Association for Cancer Research’s annual meeting.