Jun 17, 2020NIFA grant funds study on anti-inflammatory benefits for strawberries
University of Massachusetts Amherst food scientist Hang Xiao has received a new federal grant to expand his research into the health benefits of certain fruits and vegetables; in this case, strawberries.
With a three-year, $500,000 grant from the National Institute of Food and Agriculture, Xiao and colleagues will aim to identify the mechanism by which whole strawberries affect the gut in positive ways.
Findings from one of Xiao’s earlier studies suggested a strong scientific basis for using strawberries to support colon health and suppressor reduce or prevent inflammation of the colon.
“The whole strawberry contains various potential anti-inflammatory components. However, there is no detailed mechanistic information available on the overall protective effects of the whole strawberry,” said Xiao, professor and Clydesdale Scholar of Food Science. “We want to look at the fruit as a whole because that’s the way people consume them. We don’t want to leave out any beneficial components since all of them act together and even produce synergy in the human GI tract to contribute to health.”