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Cherries contain vitamins A, C and the Bs; the minerals calcium, iron and potassium; and fiber. They are also an important source of a variety of phytochemicals. Beta-sitostrerol, a plant sterol that has been linked to lower blood-cholesterol levels, and anthocyanins give the cherry its red color and may also reduce inflammation and pain.
Besides their antioxidant quality, cherries are also part of a balanced diet according to the pH scale. Cherries are an alkaline fruit and these can help counteract the acid being absorbed into the bloodstream, and therefore being accumulated in the body. Cherries are a great snack to have around to help you keep your pH in balance.
Studies with tart cherries suggest that they contain substances that reduce the formation of heterocyclic aromatic amines (HCAAs), the carcinogenic chemicals that occur from the charring of meat. A mouse study also found that a phytochemical found in cherries reduced colon cancer cell growth.
Exercise-Induced muscle Pain
Gout, arthritis and Inflammatory Pain
The substance cyaniding, found in Bing (or black) cherries, has antioxidant and anti-inflammatory properties and may reduce pain caused by uric acid crystals. A study found that people who ate these cherries for a month had lower inflammation markers, which remained low even after they stopped eating cherries.
Anthocyanins in tart cherries were found to increase insulin production in animal cells by fifty percent.
A study involving sleep aids found that the cherry had properties that could promote a restful and uninterrupted sleep. The sour cherry, Montmorency had significant amounts of melatonin- a hormone found in the brain that regulates the body clock and can help induce sleep.
Tips on Using Cherries
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