Consuming cherries might reduce the risk or modify the severity of diseases such as arthritis, diabetes, cardiovascular disease, blood pressure and cancer. That’s according to the results of a recent study conducted by researchers at the USDA-ARS Western Human Nutrition Research Center, which finds that consuming about 45 (280g) cherries daily may significantly decrease circulating concentrations of specific inflammatory biomarkers in the blood. The findings of the study were published in the Journal of Nutrition.
Available fresh during the summer harvest season or frozen and dried year round, cherries are rich in fiber, potassium and melatonin—helping bight inflammatory burn and add taste to a menu.
“Inflammation is indeed the pits when it comes to health and wellness, yet cherries are a simple and delicious way to offer healthy support whether they are served fresh and eaten out of hand or added to yogurt, granola, oatmeal, fruit salads and even savory preparations,” says the Northeast Cherry Growers, based in Washington State.
Although the 2014 cherry harvest season has yet to start, B.J. Thurlby of the Northwest Cherry Growers reports that this year’s cherry season is off to a great start thanks to ideal weather. As a result the growers are anticipating a strong harvest for the 2014 season starting in June.