The Cherry is derived from a limited number of species, especially species of wild cherry, Prunus avium. Small cherry fruits are members of the subgenus Cerasus, and is native to the temperate regions of the northern hemisphere.The majority of eating cherries are either derived from Prunus avium, wild cherry (sometimes called the sweet cherries) or Prunus cerasus, sour cherry. Cherries are highly perishable, and they rarely ripen after harvest. Cherries are very versatile fruit and can become a part of a meal or a dessert to be. From breakfast to soups and salads, finds its way into any food item easily!
Red cherries are high in melatonin and high in antioxidants that help to cancer and heart disease. The cherry fruit is low in cholesterol, fat and sodium. They are also a good source of fiber and vitamin C. Tart cherries and tart cherry juice is known to decrease urate levels in the body, which cause gout. Sweet and sour cherries can be used for marmalade.
The native range of wild cherry extends through most of Europe, West Asia and parts of North Africa, and the fruit through its range of use since ancient times. A cultivated cherry recorded as brought to Rome by Lucius Licinius Lucullus in northeastern Anatolia, modern Turkey, also known as the Pontus region in 72 BC.
Cherries contain anthocyanins, the red pigment in berries. Cherry anthocyanins have been shown to reduce pain and inflammation in rats, anthocyanins are potent antioxidants under active research for a wide range of potential health benefits. According to a study funded by the Cherry Marketing Institute presented at Experimental Biology 2008-meeting in San Diego, rats that received whole tart cherry powder mixed into a high-fat diet do not get as much weight or build up as much body fat and blood are much lower levels of inflammation indicators for heart disease and diabetes are linked. Moreover, they have significantly lower blood levels of cholesterol and triglycerides than the other rats.
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