It may come as a surprise to learn that dried sour cherries are richer in potent antioxidant power than fresh acai.

Free radicals in the body are key factors in aging and disease, as they promote cancer, heart disease, Alzheimer’s, arthritis … even wrinkles.

The body uses its own network of antioxidant enzymes and vitamins to control free radicals, but food-borne antioxidants can boost the body’s ability to handle cell-damaging oxygen radicals.

The anthocyanin-type antioxidants that give sour cherries their deep, rich color belong to a group of phenolic compounds called flavonoids.

And among the many flavonoids found in plant foods, anthocyanins possess the greatest antioxidant power.

Sour cherries contain more anthocyanins than most fruits and contain two to three times more than sweet cherries do (Kim 2005, Chandra 1992).

The antioxidant power of foods is measured using a scale called Oxygen Radical Absorbance Capacity (ORAC).

While this scale is often used to compare the antioxidant power of foods, it only captures part of the antioxidant picture, but for now, it is the most widely accepted standard for comparison.

Tests by the USDA and Brunswick Laboratories (using the USDA method), show the following ORAC values per 100 grams (3.5 ounces):

Fruit	ORAC Score
Dried Sour Cherries Acai fruit Blueberry Frozen Sour Cherries Strawberry Raspberry	6,800 5,754 2,400 2,100 1,540 1,220

USDA researchers estimate that people need to consume 3,000 to 5,000 ORAC units of antioxidants a day to reach the level of antioxidant capacity in the blood associated with various health benefits.

Since sour cherries are so rich in antioxidant power, they can go a long way toward helping you meeting that goal.

The authors of a study from Norway, who used total antioxidant content as the basis for comparison, found that sour cherries ranked 14th among the top 50 foods with the highest antioxidant content per serving size, surpassing red wine, prunes, dark chocolate, and orange juice (Halvorsen 2006).

Cherries fight cancer, heart disease, and arthritis pain

Cherries have long been relied on to relieve the pain of arthritis and gout (Blau LW 1950). And there’s a good scientific reason for the fruit’s folk-medicinal reputation.

Researchers at Michigan State University tested a variety of berries and other fruits and found that sour cherries contained the highest concentrations of two unusual phenols called anthocyanins 1 and 2: compounds not found in blueberries or cranberries (Seeram NP et al 2001).

These rare anthocyanins block the same inflammation-inducing enzymes (COX-1 and COX-2) inhibited by aspirin, ibruprofen (Advil) and newer “COX-2-inhibitor” analgesics like Vioxx and Celebrex.

The presence of these and other anthocyanins also make sour cherries potent heart-health allies.

A study from the University of Michigan found sour cherry-enriched diets significantly lowered blood triglycerides and total cholesterol, fasting glucose and insulin, and a plasma marker of oxidative damage, while slightly raising HDL (“good”) cholesterol and significantly elevating blood antioxidant capacity.

The cherry-enriched diets also reduced harmful accumulation of triglycerides and cholesterol in the liver. (Seymour 2007).

Researchers believe sour cherries may have the potential to reduce the risk of several cancers, both because of its flavonoids and also because cherries are rich in a phytonutrient called perillyl alcohol (POH), related to the limonenes in citrus fruits. (Crowell PL 1996, 1997, 1999; Belanger JT 1998)

Cherries for brain power

The brain is particularly susceptible to oxidative damage from free radicals, since it accounts for about 20 percent of the total body’s oxygen consumption, but it is only about two percent of the body’s weight.

Numerous studies show that the phenols abundant in sour cherries protect brain cells from oxidative damage.

Cherries as sleep aids

Along with walnuts, cherries are one of the few good food sources of melatonin: a bodily potent antioxidant produced in the pineal gland, which regulates the body's circadian rhythms and sleep patterns. Sour cherries contain 13.5 nanograms (ng) of melatonin per gram (Burkhardt 2001).

Prominent melatonin researcher Russel J. Reiter, Ph.D. of the University of Texas speculates that eating a handful of sour cherries may help increase melatonin levels in the blood, thereby promoting restful sleep.

Melatonin may also help protect the vascular system, lessen inflammation, and reduce ischemia and reperfusion injury associated with surgery (Tan 2000 and 2003, Cuzzocrea 2001, Lissoni 1997, Reiter 2001 and 2000).

Ingredients: organic dried sour cherries, organic sunflower oil to prevent them sticking together in clumps.

Serving Suggestions: Enjoy them straight from the packet.They are also delicious in a trail mix with raw cacao nibs/beans. Add to your  cereal, juice or smoothie.  Soak in cold water in a jar in the fridge to soften & make them easier to chew.

Sizes & Packaging: 100g in standup clear resealable pouches

References

· Andriambeloson E, Magnier C, Haan-Archipoff G, Lobstein A, Anton R, Beretz A, Stoclet JC, Andriantsitohaina R. Natural dietary polyphenolic compounds cause endothelium-dependent vasorelaxation in rat thoracic aorta. J Nutr. 1998;128:2324-2333.
· Belanger JT. Perillyl alcohol: applications in oncology. Altern Med Rev. 1998 Dec;3(6):448-57. Review.
· Blau LW. Cherry diet control for gout and arthritis. Texas Reports on Biology and Medicine. 1950;8:309-311.
· Boniface R, Robert AM. Effect of anthocyanins on human connective tissue metabolism in the human. Klinische Monatsbläätter füür Augenheilkunde. 1996;209:368-372.
· Burkhardt S, Tan DX, Manchester LC, Hardeland R, Reiter RJ. Detection and quantification of the antioxidant melatonin in Montmorency and Balaton tart cherries (Prunus cerasus). J Agric Food Chem. 2001; 49: 4898- 4902.
· Crowell PL, Siar Ayoubi A, Burke YD. Antitumorigenic effects of limonene and perillyl alcohol against pancreatic and breast cancer. Adv Exp Med Biol. 1996;401:131-6. Review.
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