Research on the
Health Benefits of Tart Cherries
Cherry Bay Orchards is pleased to highlight some of the research into the potential health benefits of tart cherries – the same kind we use to make our all-natural tart cherry juice concentrate.
Fresh Cherry Consumption on the Rise
According to the United States Department of Agriculture, the first commercial tart cherry orchard was planted in Michigan in 1893. While technology surrounding the processing and harvesting has improved, cherries that were planted over a century ago and those harvested this year share the inherent qualities that make fresh cherries a nutrient-packed “super fruit.” People are taking note of these benefits. This past decade saw gains in tart cherry consumption, as calculated by the Cherry Industry Administrative Board, possibly because of these inherent components:
- Antioxidants: Anthocyanins are responsible for giving cherries their vibrant red color and ongoing research is looking into their role in anti-aging and reducing inflammation.
- ORAC: Also known as Oxygen Radical Absorbance Capacity, this measures the number of oxygen radicals a certain food deactivates. These free radicals can damage healthy cells.
- Polyphenols: These are an antioxidant phytochemical that helps neutralize damage from free radicals. Flavonoids, a type of polyphenol, may help lower uric acid commonly associated with gout.