Strawberries modestly improve cognition and cardiovascular health in older adults

Strawberry consumption may aid in improving cognitive function and cardiovascular health given their nutrient composition and antioxidant capacities. We hypothesized that 2 cups of fresh strawberries per day provided as a freeze-dried strawberry powder (26 g/d) may improve cognitive performance and cardiovascular health relative to a control.

Using a randomized, crossover, double-blind, placebo-controlled clinical trial, 35 healthy older adults (17 women, 18 men, age 72 ± 6 years, BMI 26.4 ± 3.9 kg/m²) consumed 26 g of freeze-dried strawberry powder (strawberry) and a control powder (control) daily for 8 weeks each with a 4-week washout period. Strawberry supplementation was expected to improve cardiometabolic health parameters, and cognitive performance measured with the National Institutes of Health Toolbox. Processing speed (p < 0.001) improved during the strawberry phase and episodic memory (p = 0.002) improved during the control phase. For cardiovascular measures, strawberry consumption reduced systolic blood pressure (p = 0.044) and a significant main effect of time for reduced waist circumference (p = 0.043) was detected. Serum triglycerides increased in the control group (p = 0.012) but not after consuming strawberries. Total antioxidant capacity significantly decreased during the control phase (p = 0.032) and significantly increased with strawberry consumption (p = 0.047).

This study demonstrated that 26 g of freeze dried strawberries improve cognitive processing speed, lower systolic blood pressure, and increase antioxidant capacity, potentially promoting cognitive function and improving cardiovascular risk factors in cognitively healthy individuals.

NCT04786665.