Tart cherries yield much higher amounts of two specific anthocyanins – anthocyanin 1 and 2 – than some other berries, such as raspberries. They are also higher in anthocyanins than many other fruits. They contain more anthocyanins – about 27 to 200 percent higher amounts, in fact – than sweet cherry varieties. ![]() Tart cherries are antioxidant heavyweights. Tart Cherry Packs a Powerful Antioxidant Punch Tart cherries, on the other hand, are often used as juices or supplements to provide concentrated, therapeutic amounts of anthocyanins and other nutrients. Sweet, juicy cherries are ideal to enjoy fresh to get their many nutrient benefits. The two cherry species that are most commonly known are: Prunus avium, the "wild" or sweet cherry, and Prunus cerasus, the tart or sour cherry. The anthocyanins in cherries can help lower blood pressure, improve eyesight, reduce inflammation and much more. Ĭherries are especially rich in anthocyanins, which have the greatest antioxidant capacity of all flavonoids. Flavonoids are the largest group of naturally occurring phenolic compounds. Researchers have identified at least 183 phenolic compounds, including 14 anthocyanins. Ĭherries also contain phytochemicals called phenolics. Eating cherries regularly can help reduce the risk of heart disease, diabetes, Alzheimer’s, and more. These and other nutrients give this popular fruit numerous health benefits. ![]() They contain anti-inflammatory, antioxidant compounds such as quercetin, carotenoids, and melatonin. ![]() Cherries provide good amounts of vitamins A and C as well as potassium. They also carry an impressive nutrient profile. They make a great snack, dessert or even to top a salad.
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