One of the most commonly consumed fruit in early summer are cherries.
The cherry is a small, soft, rounded fruit, in red or black colour when is ripened, containing kernel(pit). Botanically, it belongs to the family of fruits rosaceae, prunus, which also includes the variety "drupe" such as plums, peaches, apricots, etc.
Although there are many cherry varieties, two of them are popular: the sweet and the sour taste cherries. The tree of cherry belongs to the Prunus avium variety,and
the sour cherry belongs to the Prunus cerasus variety. The cherry has a
very short growing season, and it can grow in more temperate latitudes.
The peak season for Cherry is during the summer time.
Besides delicious red fruits are extremely useful as they are rich in provitamin A, B vitamins, vitamin C and P, iron, potassium, sodium, magnesium, calcium and phosphorus.
Due to general restorative action and beneficial effects on the body cherries were highly valued in Eastern medicine.
Cherries activate metabolic processes, improve appetite and the brain, strengthen vessels and displayed harmful substances from the body. Doctors from the East are fruit prices because it is absorbed very well by the body. Red berries contain biologically active substances coumarin and oksikumarin that normalize blood clotting.
The dark red color of the fruit due to the pigments with a high content of anthocyanins and carotenoids - flavonoids, reinforcing the blood vessel walls and decreasing high blood pressure in hypertensive patients.
There were studies showing that red pigments reduce inflammation and pain. It is believed that anthocyanins have antioxidant properties.
Because it contains iron, cherries are recommended for patients with anemia and the presence of salicylic acid makes them suitable for arthritis, gout and rheumatism.
One cup of cherries contains approximately 100 calories, 3 g. Fiber, 1.5 g. Fat, 2 g. Protein and many vitamins and minerals.
Cherries are food with low glycemic index (22) and low glycemic louding (5). They are rich in fructose which slowly degrades in the blood and are therefore useful for people with diabetes.