FRAGARIA × ANANASSA (STRAWBERRY): PHYTOCHEMICAL COMPOSITION, BIOLOGICAL ACTIVITIES, MECHANISMS OF ACTION, AND FUTURE PERSPECTIVES IN FUNCTIONAL FOOD AND NUTRITIONAL RESEARCH

Smita S. Shirale*, Dr. Padmaja Giram, Mahesh Manke, Priyanka Wadkar, Suvrnamala Indewar

Fragaria × ananassa (garden strawberry) is one of the most extensively studied berry fruits due to its rich phytochemical composition and potential health-promoting properties. The fruit contains a diverse range of bioactive compounds, including anthocyanins, flavonoids, phenolic acids, ellagitannins, vitamins, organic acids, and volatile constituents that contribute to its nutritional and functional significance. These phytochemicals exhibit strong antioxidant, anti-inflammatory, cardioprotective, metabolic regulatory, neuroprotective, and gut microbiota–modulating activities through multiple molecular mechanisms. Strawberry bioactives influence important signaling pathways such as NF-κB, AMPK, nitric oxide-mediated vascular regulation, and endogenous antioxidant defense systems. In addition to its pharmacological relevance, Fragaria × ananassa serves as a valuable model for studying plant-derived bioactive compounds, food matrix interactions, and phytochemical variability. The phytochemical profile of strawberries is influenced by cultivar, environmental conditions, ripening stage, and post-harvest handling, resulting in considerable variation in biological activity. Although substantial evidence supports the beneficial effects of strawberry consumption, limitations remain regarding bioavailability, standardization of interventions, and the predominance of short-term experimental and clinical studies. Future research should focus on long-term human trials, precision nutrition approaches, gut microbiota interactions, and advanced delivery systems to improve the stability and bioavailability of strawberry phytochemicals. Overall, Fragaria × ananassa represents a chemically complex and biologically significant functional food with promising applications in nutrition, food science, and preventive health.