A recent study reveals that eating strawberries lowers cholesterol and protects against heart disease. Recently, British researchers attempted to show the truth of the cliché "an apple a day keeps the doctor away." According to a new Italian-Spanish study, the same might be said about strawberries. The World Health Organization (WHO) reports that cardiovascular disease is the top cause of mortality worldwide. They are responsible for 17.3 million fatalities, and by 2030, they will have killed roughly 23.3 million people. As a result, prevention is critical, which includes, in particular, a well-balanced diet, as this recent study published in the Journal of Nutrional Biochemistry reminds us. Strawberries, which are high in antioxidants and boost blood cholesterol levels, piqued the researchers' curiosity. These red fruits are abundant in vitamin C (50mg per 100g, or more than orange) and anthocyanins, which are flavonoids (polyphenols) that give fruits and flowers their color. These pigments' antioxidant action protects cells from free radicals by trapping them. This would stop the formation of atheroma plaques, which are fat deposits in the arteries. Regular eating of strawberries had already been proven to be beneficial in an American research. Indeed, out of a total sample of more than 96,000 women, researchers found that women aged 25 to 42 had 32 percent fewer heart attacks during a four-year period. Twenty-three healthy adults ate 500g of strawberries every day for a month in this new study - eleven men and twelve women with an average age of 27. This "strawberry diet" decreased cholesterol by over 8%, LDL-cholesterol (the "bad" cholesterol) by 13%, and triglyceride levels by 20%, according to researchers. These rates had reverted to their normal levels two weeks following the research. "This return to fundamental values shows that the decline in lipid concentrations may be linked to strawberry eating," stated Maurizio Battino, biochemistry professor and research leader.