Strawberry anti-cancer compounds under microscope

Scientists at the Institute of Food Research (IFR) in the UK have begun work to identify the compounds in strawberries responsible for inhibiting the growth of cancer cells. They are hoping to develop new varieties in which the anticarcinogenic compounds are enhanced.

The research, carried out by a team led by Professor Richard Mithen, head of Plant Foods for Health Protection at IFR, is part of a long-term project, and one of many IFR projects analysing the health benefits of fruits and vegetables. The research is funded by the Biotechnology and Biological Sciences Research Council (BBSRC).

The wild ancestors of the most commonly cultivated strawberry today, Fragaria ananassa​, can be white, yellow, taste like pineapples, or the stalks can even point the fruit towards the sun. The IFR says it will study both wild and cultivated varieties, and is currently growing white and pale yellow strawberries as well as red.

"The modern strawberry is just one of hundreds of varieties cultivated worldwide. There are also about 20 wild species. They all have different properties - visible in the size, shape and colour of the fruit, or the size and abundance of flowers. The aim of our project is to identify the properties that play a role in inhibiting carcinogenesis,"​ says Mithen.

One of the strawberry chemicals that may play a role against cancer is ellagic acid. Strawberries and raspberries are the main dietary source of ellagic acid in the west, say the scientists. Research by Dr Yannick Ford at Horticulture Research International has highlighted the variation in ellagic acid content between varieties, with some white-fruited strawberries having particularly high levels.

Professor Mithen concluded: "The great thing about doing research on the health benefits of strawberries is that people enjoy eating them."​