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Ingredient:

Cherry (fruit)

Cherry. There are basically two types of cherries commonly consumed in the United States. The sour cherry, Prunus cerasus, is used mainly in cooked desserts while sweet cherries, Prunus avium, are primarily eaten fresh or prepared frozen, canned or brined (maraschino cherries) 1. Sour cherries are an excellent source of vitamin A, and a source of dietary fiber, vitamin C and the anthocyanidin compound cyanidin. Sweet cherries are a source of vitamin C and dietary fiber, and they contain anthocyanidins along with numerous bioflavonoid compounds 2, 3. Many of these nutrients demonstrate antioxidant activities.

References

  1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
  2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
  3. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.