Cherry

Cherry benefits are quite extensive and most of these have to do with pain relief and the fight against inflammations.

The cherry refers to the fruit of many plants of the genus Prunus, most especially those of the wild cherry tree Prunus avium and the sour cherry tree Prunus cerasus.

The cherry fruit is typically globular in shape with a small depression at its apex, and is about 1 inch in diameter. Its color varies from yellow to deep red and even to the point of black. The taste of the wild cherry fruit is sweet and contains low acidity. That of the sour cherry is tart and has a higher acidity level. Each fruit contains a seed at its center.

Cherry is consumed fresh, canned, or bottled. It is also used to flavor wines, and as ingredients to jellies, jams, cakes, pastries, pies and candies.

Cherries ought to be picked ripe as they rarely ripen after harvesting. The fruits are easily perishable and should be refrigerated soon after purchase. The fruits can remain fresh for at least two days.

Believed to have originated in Europe and western Asia, the cherry fruit is cultivated in many countries, with the top producers being Turkey, the United States, Iran and Italy.

Sweet and tart cherries also contain high levels of the antioxidant anthocyanins that help reduce markers of inflammation and thus contribute to pain relief.

The following are the health food benefits typically attributed to the cherry fruit:

Cherry may help strengthen the immune system.

Cherry may help reduce the risk for cancer.

Cherry may help reduce the risk for heart diseases and strokes as it may help lower bad cholesterol levels.

Cherry may help fight diabetes.

Cherry may help reduce the pain brought about by rheumatoid, arthritis, headaches and gout.

Cherry may be helpful in weight loss efforts.

Cherry may help reduce uric acid levels.