Appetizing fresh berries of the strawberry which has been spread out for preparation of a celebratory dessert

Cancer is the second most common cause of death in the United States. It kills one out of every four Americans each year.

While many factors contribute to a person’s risk of getting cancer, diet may be linked to as much as one-third of all cancer deaths in the United States. Recent research has shown that components of plant foods called phytochemicals may decrease cancer risk.

How do berries decrease cancer risk?

Strawberries, blueberries, raspberries, blackberries and many other berries get their color from anthocyanins, pigments that act as antioxidants.

Many berries also contain the phytochemical ellagic acid, which may block metabolic pathways associated with the development of cancer. Include 1 to 2 servings of berries per week. One serving is a half cup of fresh or frozen berries.

For each of the following kinds of berries, store them in a refrigerator, separating layers of berries with paper towels. Wash just before using, and handle very carefully. Wash gently in cold water and drain well. Do not immerse or soak. Sort and remove berries that are soft or decayed. Eat raw or use in recipes.

¢ Strawberries: Choose firm, dry berries with a deep red color and no signs of mold. Keep 3 to 5 days. Cut off green tops.

¢ Blueberries: Choose plump, dry berries with smooth, deep purple- blue skin and no signs of mold. Keep 3 to 5 days.

¢ Raspberries: Choose large, shiny, firm berries with yellow, purple, red or black skin. Keep 1 to 2 days.

¢ Blackberries: Choose large, plump, dull black berries with no signs of mold. Keep 1 to 2 days.