London: Strawberries have the potential to reduce the risk of developing cancer, according to a new study. It is thought the complex chemicals in the fruit could slow down the progression of some forms of the disease.

Researchers at the National Food Institute have tested over 200 varieties to examine their medicinal properties. And while all varieties have health benefits, it seems native species are the most beneficial, a report in the BBC said.

"Strawberries have been found to contain a nice mixture of chemical compounds which gives them their flavour. When put on cancer cells they can slow the growth of these cells and even kill these cells," Richard Mithen, an Honorary Professor at the University of Nottingham, said.

"We are now interested to know that when you eat a strawberry, it can help to reduce the risk of contracting cancer," he noted.

The most powerful chemical is Ellagaic acid, which is thought to activate the body's natural defences. Scientists hope the fruit may be particularly effective against stomach, colon and bowel cancer.

They are also searching for a "super strawberry" which contains the largest amounts of beneficial compounds. This has led them to believe that wild strawberries, which still grow in fields and hedgerows, seem to be the healthiest.

ANI