Cherries – Superfood!You might already know that cherries
are chock-full of nutrients and antioxidants that can help prevent heart
disease and cancer , relieve arthritis, and aid in increased bone health. 
What you might not know is that in
two studies conducted in 2005, researchers concluded that dried fruit actually
has a significantly higher antioxidant activity than fresh fruit  due to the
polyphenolic concentration and some other processes that occur during drying. 
The major phenol present in cherries are anthocyanins ,
also found in wine. A study in 2005 found that consuming fruits with phenolics
can reduce the risk of Alzheimer’s Disease. 
In addition to having a higher antioxidant activity than fresh fruit, dried
fruits have a higher total energy, nutrient density, and fiber content compared
with fresh fruits due to concentration.
Cherry Facts – Did You Know?
 Kaur, C. and H.C. Kapoor.
2001. Antioxidants in fruits and vegetables – The millennium’s health. Int. J.
Food. Sci. Tech. 36(907-936). 
California Cherry Advisory Board. 2012. Health & Nutrition. Health Benefits.
18 April 2012. <http://www.calcherry.com/health_nutrition/health_benefits.cfm> Vinson, J.A., L. Zubik, P.
Bose, N. Samman, and J. Proch.
2005. Dried fruits: excellent in
Vitro and in vivo antioxidants. J. Amer.
College Nutr. 24(1)44-50.  Yilmaz,
Y. and R. Toledo. 2005. Antioxidant acrivity of water-soluble Maillard reaction
products. Food Chem. 93(273-278). Serrano
M., S Castillo, F. Guillén, D. Martinez Romero, and D. Valero. 2005. Chemical
constituents and antioxidant acitivity of sweet cherry at different ripening
stages. J. Agr. Food. Chem. 53(2741-2745).
Commenges, D., P. Barberger-Gateau, J. Dartigues, H. Jacqmin-Gadda, S. Renaud
and V. Scotet. 2000. Intake of flavanoids and risk of dementia. Eur. J.
Epidemiol. 16(357-363). Hickman, J.C. 1993. The Jepson Manual: Higher Plants of California.
University of California Press. Doymaz, I.,
and I. Osman. 2000. Drying characteristics of sweet cherry. Food and Bioproducts
Chaovanalikit, A., and R.E. Wrolstad. 2004. total anthocyanins and total
phenolics of fresh and processed cherries and their antioxidant properties. J.
Food Sci. 69(FST67-FST72).