THIS PROJECT WILL INVESTIGATE THE ROLE OF STRAWBERRIES FOR IMPROVING HEART HEALTH. STUDIES HAVE SUPPORTED THE IDEA THAT EATING PATTERNS WHICH INCLUDE MORE FRUITS AND VEGETABLES CAN LOWER THE RISK OF HEART AND VESSEL PROBLEMS. MOST BERRIES CONTAIN A TYPE OF MOLECULE THAT GIVES THEIR BRIGHT RED OR PURPLE COLORS CALLED ANTHOCYANINS. RESEARCH SUPPORTS THE ROLE OF ANTHOCYANINS IN REDUCING ASPECTS OF HEART AND VESSEL DISEASE INCLUDING NARROWING OF VESSELS AND LONG-TERM INFLAMMATION FROM CONDITIONS LIKE DIABETES AND METABOLIC SYNDROME. ONE OF THE INTERESTING THINGS ABOUT ANTHOCYANINS IS THAT THEY ARE OFTEN PROCESSED BY GUT MICROBES BEFORE WE ABSORB THEM. WE WILL DETERMINE WHAT HAPPENS TO THE ANTHOCYANINS AFTER THEY ARE PROCESSED BY THE MICROBES (METABOLITES) AND WHETHER THESE METABOLITES ARE RESPONSIBLE FOR SOME OF THE HEART BENEFITS SEEN WITH A DIET RICH IN FRUITS AND VEGETABLES.THE IMPORTANCE OF THIS PROJECT COMES FROM THE FACT THAT DISEASES OF THE HEART AND VESSELS (CARDIOVASCULAR DISEASE, STROKE, ATHEROSCLEROSIS AND OTHERS) REMAIN THE NUMBER ONE KILLER OF AMERICANS. IF WE UNDERSTAND HOW TO REDUCE RISK OF THESE DISEASES AT A LOW COST AND WITH SOMETHING THAT IS READILY AVAILABLE TO AMERICAN CONSUMERS, STRAWBERRIES, WE CAN DO A LOT TOWARD IMPROVING OUR COLLECTIVE HEALTH. STRAWBERRIES ARE THE MOST CONSUMED SOURCE OF ANTHOCYANINS IN THE UNITED STATES. THEIR ROLE IN HEALTHY EATING IS UNDERSTOOD TO HELP REDUCE HEART DISEASE RISK, BUT IT IS NOT FULLY KNOWN HOW THEY DO THIS. THE INTERACTION WITH GUT MICROBES ADDS ANOTHER DIMENSION. NOT ONLY IS IT IMPORTANT TO KNOW WHAT THE STRAWBERRY METABOLITES MADE BYGUT MICROBESARE, IT IS IMPORTANT TO KNOW HOW STRAWBERRIES CHANGE THE TYPES OF MICROBES THAT INHABIT OUR GUTS.GUT MICROBES ARE ABUNDANT AND AFFECT OUR HEALTH. RESEARCHERS ARE WORKING HARD TO KNOW WHAT A HEALTHY POPULATION OF GUT MICROBES IS AND HOW TO GET IT. THE CONSUMPTION OF STRAWBERRIES AND OTHER FRUITS AND VEGETABLES MIGHT HOLD SOME OF THE ANSWERS. WE INTEND TO ADD TO THE NUTRITION SCIENCE THAT HELPS US KNOW HOW WE CAN EAT FOR OUR BEST HEALTH.
$76,631FY2021National Institute of Food and AgricultureUSDA
University Of Utah, Salt Lake City UT