One of the most commonly consumed fruit in early summer is the cherry. Besides being tasty, the red fruits are very useful for being rich in pro-vitamin A, B group vitamins, vitamin C and P, iron, potassium, sodium, magnesium, calcium and phosphorus.
Due to the overall strengthening effect and the beneficial effects on human body, cherries have been highly valued in eastern medicine.
Cherries activate metabolic processes, improve appetite and brain activity, strengthen the vessels and take out harmful substances from the body. Doctors from the East appreciated the fruit because it is absorbed very well by the body.
Those red fruits contain biologically active substances called coumarin and oxycoumarin which normalize blood clotting.
The crimson color of the fruits is due to pigments with high content of anthocyanins and carotenoids – flavonoids, strengthening the walls of blood vessels and reducing high blood pressure in patients with hypertension.
There have been studies proving that red pigments reduce inflammation and pain. It is believed that the anthocyanins have antioxidant properties.
Because of their iron content, cherries are recommended for patients with anemia, and the presence of salicylic acid makes them suitable for people suffering from arthritis, gout and rheumatism.
One teacup of cherries contains approximately 100 calories, 3 g fibers, 1.5 g fat, 2 g of protein, as well as many vitamins and minerals.
Cherries are food with a low glycemic index (22) and low glycemic louding (5). They are rich in fructose, which slowly decomposes in the blood and are therefore useful to people with diabetes.