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New Research Shows the
Power of Cherries
Recently published research conducted at Michigan State
University (1) investigated a range of fruits and berries
for the level and activity of anthocyanins found in each.
Researchers analyzed the ability of the fruits to help
maintain a healthy body and act as antioxidants to destroy
free radicals. The researchers then quantified the
anthocyanin levels of tart and sweet cherries, raspberries,
strawberries, blackberries, blueberries, cranberries,
elderberries and bilberries.
Researchers discovered that the antioxidant activity of
anthocyanins from cherries was superior to vitamin E at a
test concentration of 125 g/ml.
Anthocyanins 1 and 2 are present in both cherries and
raspberries. The yields of pure anthocyanins 1 and 2 in 100
g in cherries and raspberries were the highest of the fruits
tested at 26.5 and 24 mg, respectively. Fresh blackberries
and strawberries contained only anthocyanin 2 at a total
level of 22.5 and 18.2 mg/100 g, respectively; whereas
anthocyanins 1 and 2 were not found in bilberries,
blueberries, cranberries or elderberries.
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References
(1) Seeram N. P., et al. Cyclooxygenase inhibitory and
antioxidant cyaniding glycosides in cherries and berries.
Phytomedicine. 2001 Sept 8 (5): 362-9. |
