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.