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Cherries and their health benefits.

Blueberries, cranberries and strawberries are considered “super food” with endless disease-fighting powers. New research suggests that cherries may have the power to combat a stunning array of diseases. The same compounds that give cherries their bright, beautiful color may also be responsible for neutralizing free radicals and preventing the inflammation that contributes to so many serious health conditions. They are also packed with fiber, and essential nutrients.

Did you know that cherries are actually a member of the stone fruit family and are related to apricots, peaches, plums and almonds. Cherries are classified as either sweet or tart and each variety has its own uses and benefits. Sweet cherries and Tart cherries, both types get their deep red color from potent antioxidants called anthocyanins which have been shown to hold anti-inflammatory properties that protect the body from conditions such as heart disease, diabetes and arthritis. Inflammation is the body’s natural way of staving off injuries and infections, chronic inflammation can increase the risk of many deadly diseases.

Cherries are one of the few food sources that contain melatonin, an antioxidant that helps regulate heart rhythms and the body’s sleep cycles.

Cherries are an excellent source of beta carotene (vitamin A). In fact they contain 19 times more beta carotene than blueberries and strawberries.
Cherries are rich in vitamins C, E, potassium, magnesium, iron, folate and fiber.
Cherries are referred to as “brain food”, aiding in brain health and in the prevention of memory loss.
Because cherries contain anthocyanins, they can reduce inflammation and symptoms of arthritis and gout.
Cherries are a great snack or dessert choice important for weight-maintenance.
Because of their powerful anti-inflammatory benefits, cherries are said to reduce pain and joint soreness for runners and athletes after workouts.
Alzheimer’s Disease Flavonoids and procyanidin compounds have been shown to reduce oxidant stress and -amyloid production and may indirectly reduce the risk for Alzheimerâ�™s disease.

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