Potential impact of strawberries on human health: a review of the science.

Epidemiological studies have noted a consistent association between the consumption of diets rich in fruits and vegetables and a lower risk for chronic diseases including cancer and cardiovascular disease. There is accumulating evidence that much of the health-promoting potential of these plant foods may come from phytochemicals, bioactive compounds not designated as traditional nutrients. In strawberries, the most abundant of these are ellagic acid, and certain flavonoids: anthocyanin, catechin, quercetin and kaempferol.

Use of portion-controlled entrees enhances weight loss in women.

Objective: To determine the efficacy of a weight-loss diet using packaged portion-controlled entrees compared with a self-selected diet based on the U.S. Department of Agriculture Food Guide Pyramid (FGP) (United States Department of Agriculture, Center for Nutrition Policy and Promotion, Washington, DC; 1996).

Chocolate: A Heart-healthy Food? Show Me the Science!

Cocoa and chocolate foods produced by appropriate methods can contribute significant amounts of heart-healthy flavanols to the diet. These flavanols may enhance cardiovascular health by delaying blood clotting, improving vascular endothelial function, and helping to moderate inflammation. The benefits of chocolate can be enjoyed without guilt as part of a healthful balanced diet.