Acerola Cherries: A Nutritional Powerhouse!

Imagine yourself basking in the warm, welcoming sun on an endless, glistening, white, sand beach, while sipping a tangy, cherry wine and feasting on luscious, ruby red, Barbados cherries. As the stresses of life fly away on the cordial tropical winds, you might not be aware of the incredible nutritional benefits of the humble acerola cherries you are eating.

The delicious, tart acerola cherry (Malpighia glubra) also known as the Barbados cherry or wild crape myrtle is a shrub native to the West Indies and Northern South America. Since the days of the explorers, who first set foot on these serene beaches, the acerola has been used to treat dysentery and fever. Recent research suggests that this remarkably rich cherry possesses anti-inflammatory and astringent properties. It is one of the richest natural sources of vitamin C known to man, as well as an excellent source of powerful antioxidants, protein, and natural salts especially iron, phosphorous and calcium.

Let's slice through this magnificent fruit and look at some cherry science. Because our bodies cannot make or store vitamin C, we need to get our daily dose from the foods we eat. One cup of raw cherries supplies your body with 1644mg of vitamin C which surpasses not only the 60mg of recommended daily requirements to prevent diseases like scurvy; but also the 500-1000mg recommended by most health professionals for optimum health. This vitamin plays a primary role in the formation of collagen, which is important for the growth and repair of body-tissue cells, gums, blood vessels, bones and teeth; it also prevents viruses from penetrating the cell membrane boosting the immune system. Since collagen is a major component of scar tissue, it is especially important in the healing process.

Recently researchers have discovered that cherries are one of a handful of fruits that contain a powerful compound known as ellagic acid. Ellagic acid is important because it counteracts synthetic and naturally occurring carcinogens, preventing them from wreaking havoc on healthy cells and turning them into cancerous ones.

Researchers at Johns Hopkins Hospital discovered that phytocompounds in cherries, which is the same substance that makes cherries red, suppress pain caused by inflammation. These anthocyanins relieve arthritis pain and even gout. The anthocyanins or flavonoids also help to lower cholesterol and prevent plaque build up in the arteries. Many phenolic compounds in cherries lower blood lipid levels and offer protection against heart disease and stroke.

USDA researchers at Tufts University confirm that anthocyanins aid in protecting neurons in the brain from antioxidant damage. Antioxidant damage has been linked to a higher risk of memory loss, dementia and even Alzheimer's disease; while cherry anthocyanins, a type of flavonoid, help reverse the course of aging, improve memory and slash the risk of dementia by half.

A study at the University of Michigan showed that a cherry-enriched diet would significantly improve the health of patients with diabetes by increasing insulin production by 50 percent and decreasing their fasting glucose level by 50 percent as well. Small blood vessels, called capillaries, are damaged in diabetes by collagen proteins. The anthocyanins in acerola cherries significantly reduced the formation of these abnormal protein complexes. Barbados cherries with a low glycemic index, producing only a mild rise in blood sugar levels, are therefore, an excellent food source for diabetics.

So close your eyes and let this exotic Barbados cherry tickle your taste buds and take you away to the West Indies and South America knowing it's antioxidants are working to keep you healthy and young.