Description

Unless you have been living under a rock for the last 20 years, you have some idea about the highly nourishing qualities of berries. 

Modern research confirms the importance of adding foods with bright, vibrant colors that contain a wide range of potent polyphenolic compounds to support the repair process from the damage caused by stress, helping to create a more balanced internal environment.

With a beautiful, vibrant red color, strawberries are a fan favorite for their sweet, delicious taste and versatility. Strawberries are used to create a wide range of tasty culinary treats; from beverages and sauces to desserts, they have a visual apparel and flavor profile second to none.

Our mission is to provide the customer with great-tasting, highly functional foods with limitless application in their most versatile form to support a healthy, vibrant lifestyle.

So, we introduce our Freeze Dried Strawberry Powder. 

Strawberries possess unique qualities and compounds for various health purposes; they all fall under (at some level) four general categories of plant compounds:

1) Polyphenols

Polyphenols are a term used to describe a general category of compounds found in a broad spectrum of fruits, vegetables, and tea that work as “reducing agents” along with other compounds known as antioxidants to support a healthy inflammation response and the body’s ability to protect and repair damaged tissue caused by oxidative stress. While over 8,000 polyphenols have been identified, some of the most common are flavonoids, flavonols, and anthocyanins. The importance of discussing these various compounds allows you to more clearly understand the wide range and complexity of nourishment you are getting from these powerful foods.

2) Flavonols are polyphenols belonging to the flavonoid family with a ketone group studied for their wide range of biological activities(antioxidant, antimicrobial, hepatoprotective, modulating inflammation, and vasodilation). They primarily accumulate in the outer tissues(skin and leaves) of fruits and vegetables, are the building blocks of proanthocyanins(compounds that are attributed to the colors of fruits and vegetables), and are most widespread in the human diet.

3) Anthocyanins

Anthocyanins are a part of the flavonoid family of polyphenolic compounds. They represent the pigments that exhibit the bright red, purple, and blue colors found in fruits and vegetables. The six most common are Cyanidins, Delphinidins, Malvidins, Peonidins, Petunidins, and Pelargonidins.

4) Flavonoids are a group of water-soluble polyphenolic secondary metabolites found in plants thought to provide health benefits through cell signaling(The process when a cell responds to a substance outside the cell through signaling molecules found on the surface of that cell) and antioxidant effects. Secondary metabolites are substances manufactured by plants that make them compete in their environment, exerting a wide range of effects on the plant itself and the surrounding living organisms, including flowing, fruit setting, signal deciduous behavior, and acting as antimicrobials. Over 50,000 secondary metabolites have been discovered, and many modern medicines rely on them for their mechanism of action. There are six major subclasses of flavonoids: Anthocyanidins, flavan-3-ols, flavonols, flavanones, flavones, and isoflavones. These account for around 60% of all polyphenols.

Many health experts believe a diet focused on high amounts of flavonoids is critical to supporting a healthy aging process because these compounds are known as nature’s biological response modifiers. There are over 8,000 different types of flavonoids found in nature. Based on the research, it does not seem to matter if you acquire them from food or supplements; what counts is the total daily amount you consume. These experts believe we should consume 500 to 2000 milligrams of flavonoids daily sourced from various foods and supplements. While results can vary based on numerous factors, the USDA Database for flavonoid content is the most reliable source.

A randomized controlled trial discussing how flavonoid-rich foods improve microvascular reactivity and inflammatory status in men at risk for cardiovascular disease showed the following.

• The HF F&V diet increased endothelium-dependent microvascular reactivity
• Reduced C-reactive protein and vascular cell adhesion molecule
• HF F&Vs increased plasma NO in the group as a whole.

Therefore, the following was concluded, “These data support recommendations to increase F&V intake to ≥ 6 portions daily, with additional benefit from F&Vs that are rich in flavonoids, particularly in men with an increased risk of CVD.”

Other unique compounds found in strawberries

Pelargonidin

Pelargonidin is one of the six anthocyanin compounds with the simplest structure, and while it is responsible for the red pigmentation found in strawberries, it is found in all berries. While some limited data shows unique characteristics of pelargonidin, there is no evidence for therapeutic amounts of pelargonidin as an isolated compound. The power of anthocyanins works synergistically, as no one compound in the family is more powerful than the whole. Some of the foods highest in this compound are strawberries, cranberries, plums, radishes, and kidney beans.

Ellagic acid

While often associated as a superstar compound found in pomegranates, ellagic acid is widespread in the plant kingdom, and berries are also uniquely high in this powerful compound. Ellagic acid (EA) is a bioactive polyphenolic compound naturally occurring as a secondary metabolite.

The following was stated in a review discussing the potential impacts of strawberries on human health. “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.”

Powered vs. Fresh: Are There Benefits of Consuming Freeze-Dried Strawberry Powder?

The idea that we can’t replace fresh food with a powder to nourish our body is simply untrue. There are many significant advantages to using powders, especially berries. While there are many natural ways to dry foods and preserve their nutritional qualities, including low temperature, shade, air, sun, and freeze-drying, the quality of the raw materials predominantly determines the final product. Ultimately, preserving the incredibly nourishing qualities found in berries is best obtained through freeze-drying.

There are three primary advantages to using a freeze-drying method:

• Freeze drying creates the closest end product when presenting a whole food complex. 
• Freeze drying a food presents closest to the smell, taste, and texture of the fresh version of a food.
• Freeze-dried foods allow you to customize your needs when creating a product, and freeze-dried berries can be left whole, chopped, or milled into a powder. All of which will still offer the nutritional value that comes from the fresh version.