Reference Number: 289
Cherries, and in particular sweet cherries, are a nutritionally dense food rich in anthocyanins, quercetin, hydroxycinnamates, potassium, fiber, vitamin C, carotenoids, and melatonin. UV concentration, degree of ripeness, postharvest storage conditions, and processing, each can significantly alter the amounts of nutrients and bioactive components. These constituent nutrients and bioactive food components support the potential preventive health benefits of cherry intake in relation to cancer, cardiovascular disease, diabetes, inflammatory diseases, and Alzheimer’s disease. Mechanistically, cherries exhibit relatively high antioxidant activity, low glycemic response, COX 1 and 2 enzyme inhibition, and other anti-carcinogenic effects in vitro and in animal experiments. Well-designed cherry feeding studies are needed to further substantiate any health benefits in humans.
What does it mean for a Baker?
This is a very interesting study which has outlined the many nutritional benefits of consuming more cherries. They have been found to contain high levels of several nutrients, including anthocyanins (which help to support a diverse gut microbiome) and antioxidants (which have several anti-cancer and anti-inflammatory properties). Incorporating cherries into your sourdough bakes would provide many health benefits for diabetes, cancer and other inflammatory diseases. Why not try making these sourdough pancakes with a cherry compote?