Health Benefits of Sour Cherry
By Dr Mercola | March, 2018
Originating in the Southeastern Europe between Russia and Turkey, sour cherries are one of America’s most sought-after fruits, most commonly the Montmorency and Balaton varieties, primarily grown in Michigan, Utah, New York, Wisconsin, Washington, Oregon, and Pennsylvania. They’re generally harvested between mid-June and early July for a year’s worth of tart, flavorful goodness, although they’re also available dried, frozen, and in juice and juice concentrates.
After picking, sour cherries don’t stay fresh for long, which is why they’re a rare grocery store commodity. Slightly smaller and a brighter red (due to the flavonoid anthocyanin) next to the larger, deep red of sweet cherries, they’re also called pie cherries, and used in jams and tarts. If you find the pucker power too strong, try combining them with milder fruits like strawberries, Bing cherries, peaches, or blueberries.
Health Benefits of Sour Cherries
It’s nice to have sour cherries frozen during summer to use during winter. The amazing thing is frozen sour cherries lose none of the nutritional value. They’re chock-full of compounds that stave off inflammation, have antiviral and antibacterial properties, help support heart health, and even fight cancer. Two of these compounds are quercetin and ellagic acid, both shown to inhibit the growth of tumors and kill cancer cells without damaging healthy ones. Perhaps best of all, for all the nutrients they offer, sour cherries are low in calories.
Mentioned earlier, the anthocyanin presence in sour cherries – more than any other fruit – not only gives sour cherries their vibrant pigment, but also reduces inflammation, eases arthritis pain, and may help lower risk of heart attack, stroke, and type 2 diabetes.
Ingesting sour cherries lowers uric acid levels in the blood, which helps prevent gout. In fact, cherry juice is an excellent natural remedy for gout pain. It’s also known as a very good source of melatonin, which may help prevent breast cancer.
The oxygen radical absorbance capacity (ORAC), or free radical-zapping strength of sour cherries differs depending on the preparation; one hundred grams of cherry juice concentrate contains 12,800 ORAC, for instance, while frozen cherries contain 2,000. In fact, sour cherries rank number 14 in antioxidant content among the top 50 foods containing this benefit.
Gallic acid, p-coumaric acid, kaempferol, and quercetin are other compounds in sour cherries. Research indicates they might help reduce muscle and joint pain after exercise, and even diminish problems with insomnia.
These are just a few examples of more than 50 new studies on sour cherries, as scientists continue to READ MORE at: DrMercola.com
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