Published literature suggested that tart cherries had higher concentrations of total phenolic compounds while the sweet cherries contained more anthocyanins. Other flavonoids make up the remainder of the phenolics in both sweet and tart cherries. Hydroxycinnamates and Flavin-3-ols respectively make up about 25% and 40% of the total phenolics in Montmorency cherries and 50% and 5% in Bing cherries. In addition to the anthocyanins, cherries are also rich in hydroxycinnamates and Flavin-3-ols. ![]() Cyanidin-3-glucoside and cyanidine-3-rutinoside are the major anthocyanins in both Bing and Montmorency cherries. Many factors including the cultivar, stage of ripening, portion of fruit, storage, and others contribute to the polyphenolic concentration and composition of cherries. īoth sweet and tart cherries are rich in polyphenols. In contrast, 97% of tart cherries are processed primarily for cooking and baking. The majority of sweet cherries are consumed fresh with the remaining 20–25% processed as brined, canned, frozen, dried, or juiced. The most commonly grown cultivar of sweet cherries in the USA is Bing and for the tart is Montmorency. While there are more than a hundred cultivars of cherries, they are grouped into two major types, the sweet ( Prunus avium L.) and tart ( Prunus cerasus L.) cherries. In addition, cherries are also good source of tryptophan, serotonin, and melatonin. The cherry fruit is a nutrient dense food with relatively low caloric content and significant amounts of important nutrients and bioactive food components including fiber, polyphenols, carotenoids, vitamin C, and potassium. Besides providing essential vitamins, minerals, carotenoids and dietary fiber, fruits contain polyphenols which are believed to decrease risk for metabolic syndrome, diabetes, nonalcoholic fatty liver disease (NAFLD) and CVD. ![]() Consumption of fruits and vegetables has been reported to reduce the risks of all-cause mortality, and morbidity and mortality from cardiovascular disease (CVD), stroke, diabetes, and some cancers. These results suggest that consumption of sweet or tart cherries can promote health by preventing or decreasing oxidative stress and inflammation.Įpidemiological studies indicate an inverse association among fruit and vegetable intake and the risk for several chronic inflammatory diseases. Cherries also decreased hemoglobin A1C (HbA1C), Very-low-density lipoprotein (VLDL) and triglycerides/high-density lipoprotein (TG/HDL) in diabetic women, and VLDL and TG/HDL in obese participants. Consumption of cherries decreased markers for oxidative stress in 8/10 studies inflammation in 11/16 exercise-induced muscle soreness and loss of strength in 8/9 blood pressure in 5/7 arthritis in 5/5, and improved sleep in 4/4. ![]() Two-thirds of these studies were randomized and placebo controlled. Most of these studies were less than 2 weeks of duration (range 5 h to 3 months) and served the equivalent of 45 to 270 cherries/day (anthocyanins 55–720 mg/day) in single or split doses. We found 29 (tart 20, sweet 7, unspecified 2) published human studies which examined health benefits of consuming cherries. Our aim is to summarize results from human studies regarding health benefits of both sweet and tart cherries, including products made from them (juice, powder, concentrate, capsules) all referred to as cherries here. Cherries are a rich source of polyphenols and vitamin C which have anti-oxidant and anti-inflammatory properties. ![]() Increased oxidative stress contributes to development and progression of several human chronic inflammatory diseases.
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