{"id":3937,"date":"2012-08-16T12:00:50","date_gmt":"2012-08-16T16:00:50","guid":{"rendered":""},"modified":"2022-06-18T16:16:32","modified_gmt":"2022-06-18T20:16:32","slug":"diet-detective-investigates-two-red-fruits-tomatoes-and-strawberries-2","status":"publish","type":"post","link":"https:\/\/foodmedcenter.org\/zh_cn\/diet-detective-investigates-two-red-fruits-tomatoes-and-strawberries-2\/","title":{"rendered":"Investigates Two Red Fruits: Tomatoes and Strawberries"},"content":{"rendered":"

Strawberries<\/strong><\/p>\n

Why:<\/em> Have you tasted a delicious, sweet strawberry lately? I know, I sound like some health nut pushing fresh fruit, but seriously, strawberries taste as good or better than any piece of candy. They’re also loaded with fiber, potassium, vitamin C and folate. And one large strawberry has only six calories. Also, one interesting fact: There are about 200 little seeds right on the surface of a strawberry.<\/p>\n

Nutritional Information (1 cup):<\/em> 46 calories; 0.45 g fat; 11 g carbs; 3 g fiber; 1.5 g protein.<\/p>\n

Health Perks:<\/em> Research conducted by the UCLA Center for Human Nutrition at the David Geffen School of Medicine and others has shown that the phenolic compounds in strawberries have potent antioxidant, anti-cancer, anti-atherosclerotic (prevents hardening of the arteries, which leads to heart disease and stroke) and anti-neurodegenerative (leads to Alzheimer’s) properties.<\/p>\n

Anthocyanins and ellagitannins are the major antioxidant phytochemicals present in strawberries. Ellagitannins are tannins not commonly found in foods that react with water to become ellagic acid, which may slow the growth of some cancer cells. Anthocyanin, the pigment responsible for the red color in strawberries, helps reduce the risk of blood coagulation, preventing the development of the blood clots involved in strokes, pulmonary embolisms and heart attacks.<\/p>\n

Additionally, researchers at the Salk Institute for Biological Studies found that fisetin, a naturally occurring flavonoid commonly found in strawberries, stimulates signaling pathways that enhance long-term memory. And research from Harvard Medical School found that strawberries may offer cardiovascular disease protection. Specifically, the study reported that those who ate two or more servings of strawberries per week were 14 percent less likely to have elevated blood levels of C-reactive protein, an indicator of inflammation in the blood vessels, than those who reported eating none in the past month.<\/p>\n

Strawberries are also relatively high in magnesium (19 milligrams, 5 percent of daily recommended amount) and potassium (220 milligrams, 6 percent of daily recommended amount), which are minerals that help in lowering blood pressure.<\/p>\n

Purchase and Storage Tips:<\/em> Pick bright, firm strawberries with vivid red color. The tops should be fresh, green and intact. Avoid withered or squishy berries. They will keep in the refrigerator for two to three days. Wash them only when ready to eat.<\/p>\n

Tomatoes<\/strong><\/p>\n

Why:<\/em> They’re really a very beautiful fruit (yes, fruit, not a vegetable): bright red, crisp, a symbol for freshness. They’re tasty, low in calories and great in salads or on pizzas. They come in many varieties, including cherry, plum and slicing tomatoes, and they seem easy to grow. In fact, when I was just 8 years old I grew several tomato plants and harvested them over the course of the summer. Tomatoes are a rich source of lycopene, beta carotene, folate, potassium, vitamin C, flavonoids and vitamin E. They reduce oxidative stress, inflammation and the risk of osteoporosis.<\/p>\n

Nutritional Information (1 large whole, 3″ diameter):<\/em> 33 calories; 0.36 g fat; 7.13 g carbs; 2.2 g fiber; 1.6 g protein.<\/p>\n

Health Perks:<\/em> According to research reported in the Canadian Medical Association Journal<\/em>, lycopene, a carotenoid that is present in tomatoes, is one of the most potent antioxidants of all dietary carotenoids. The researchers also reported that dietary intake of tomatoes has been shown to be associated with a decreased risk of chronic diseases, such as cancer and cardiovascular disease. While lycopene has been praised as the main reason for the reduced risk of disease, evidence is mounting that other mechanisms in tomatoes may also be involved.<\/p>\n

According to the European Journal of Clinical Nutrition<\/em>, “Most of the clinical trials with tomato products suggest a synergistic action of lycopene with other nutrients in lowering biomarkers of oxidative stress and carcinogenesis.”<\/p>\n

And while there has been a significant amount of research linking tomatoes, and more specifically lycopene, to a reduction in prostate cancer, a 2007 study done at the National Cancer Institute and the Fred Hutchinson Cancer Research Center reported that lycopene does not effectively prevent prostate cancer. The researchers followed more than 28,000 men between the ages of 55 and 74 and found no significant difference between those who had prostate cancer and those who did not in relation to the concentration of lycopene in their bloodstream.<\/p>\n

When the H. J. Heinz Co. applied to the United States Food and Drug Administration (FDA) to be able to have a health claim for tomatoes, the FDA allowed a claim for reduced risk of prostate cancer, although it was limited. The claim is as follows: “Very limited and preliminary scientific research suggests that eating one-half to one cup of tomatoes and\/or tomato sauce a week may reduce the risk of prostate cancer. FDA concludes that there is little scientific evidence supporting this claim.” The bottom line, more than likely, is something in tomatoes is associated with a reduction in risk of prostate cancer, and it can’t hurt for men to have a few fresh, low-calorie tomatoes in their regular diet. Keep in mind that research has shown that cooking tomatoes with a bit of oil leads to increased bioavailability of lycopene.<\/p>\n

In addition to lycopene, tomatoes have other health benefits. One large tomato has 431 milligrams of potassium (12 percent of daily recommended amount). Potassium is necessary for muscle contractions (including your heartbeat), transmission of nerve impulses, and the regulation of fluids and electrolytes. Diets rich in potassium blunt the adverse effects of salt on blood pressure, may reduce the risk of kidney stones and may decrease bone loss. The Institute of Medicine recommends 4,700 milligrams of potassium for adults, but more than 90 percent of Americans are not meeting this recommendation.<\/p>\n

Tomatoes are also high in vitamin A (30 percent of the daily recommended amount), which is important for proper vision, gene expression, cellular differentiation, and the growth and maintenance of healthy bones, teeth and hair. Vitamin A also promotes improved immune function, possibly by increasing the effectiveness of white blood cells, which fight infections.<\/p>\n

Lastly, tomatoes are loaded with vitamin C (39 percent of the daily recommended amount). Vitamin C is an antioxidant that counteracts damage to cells from smoking and pollution and helps protect against cancer. It helps the body absorb iron, strengthens blood vessels and maintains healthy gums. Vitamin C is required for synthesizing important body compounds and chemicals such as collagen (an important structural component of blood vessels, tendons, ligaments and bone), norepinephrine (a brain chemical) and carnitine (assists in transporting fat).<\/p>\n

Purchase and Storage Tips:<\/em> Pick tomatoes that are red or red\/orange, depending on variety. They should be plump (feel heavy) and free of bruises and blemishes. Store tomatoes at room temperature; cold temperatures can ruin the flavor.<\/p>","protected":false},"excerpt":{"rendered":"

Strawberries<\/strong><\/p>\n

Why:<\/em> Have you tasted a delicious, sweet strawberry lately? I know, I sound like some health nut pushing fresh fruit, but seriously, strawberries taste as good or better than any piece of candy. They’re also loaded with fiber, potassium, vitamin C and folate. And one large strawberry has only six calories. Also, one interesting fact: There are about 200 little seeds right on the surface of a strawberry.<\/p>\n

Nutritional Information (1 cup):<\/em> 46 calories; 0.45 g fat; 11 g carbs; 3 g fiber; 1.5 g protein.<\/p>","protected":false},"author":32,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[120],"tags":[],"class_list":["post-3937","post","type-post","status-publish","format-standard","hentry","category-weekly_column_120"],"yoast_head":"\nInvestigates Two Red Fruits: Tomatoes and Strawberries —<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodmedcenter.org\/zh_cn\/diet-detective-investigates-two-red-fruits-tomatoes-and-strawberries-2\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Investigates Two Red Fruits: Tomatoes and Strawberries\" \/>\n<meta property=\"og:description\" content=\"StrawberriesWhy: Have you tasted a delicious, sweet strawberry lately? 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The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon & Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City & State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.","sameAs":["https:\/\/foodmedcenter.org","foodmedcenter","https:\/\/www.linkedin.com\/in\/platkin","https:\/\/www.youtube.com\/@foodmedcenter","https:\/\/en.wikipedia.org\/wiki\/Charles_Stuart_Platkin"],"honorificPrefix":"Dr.","honorificSuffix":"PhD, JD, MPH","url":"https:\/\/foodmedcenter.org\/zh_cn\/author\/charles-platkin\/"}]}},"modified_by":"Charles Platkin, PhD, JD, MPH","_links":{"self":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts\/3937","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/comments?post=3937"}],"version-history":[{"count":1,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts\/3937\/revisions"}],"predecessor-version":[{"id":17833,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts\/3937\/revisions\/17833"}],"wp:attachment":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/media?parent=3937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/categories?post=3937"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/tags?post=3937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}