New research carried out by the Ohio State University suggests strawberries may help prevent esophageal cancer.“We concluded from this study that six months of strawberry treatment is safe and easy to consume. In addition, our preliminary data suggests that strawberries decreased histological grade of precancerous lesions and reduced cancer-related molecular events, said Dr Tong Chen, who is the assistant professor in the division of medical oncology at the university.
“We found that daily consumption of strawberries suppressed various biomarkers involved in esophageal carcinogenesis, including cell proliferation, inflammation and gene transcription,” said Dr Chen.
The California Strawberry Commission helped fund the research.
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