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Molecules 2010, 15(10), 6993-7005; doi:10.3390/molecules15106993

Cherry Antioxidants: From Farm to Table

Department of Biochemistry, Biology and Genetic – Polytechnic University of Marche, via Ranieri 65, 60100, Ancona, Italy
SAPROV – Environment and Crop Sciences Department, Polytechnic University of Marche, 60131 Ancona, Italy
Author to whom correspondence should be addressed.
Received: 10 August 2010 / Revised: 29 September 2010 / Accepted: 11 October 2010 / Published: 12 October 2010
(This article belongs to the Special Issue Antioxidants)
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The dietary consumption of fruits and vegetables is associated with a lower incidence of degenerative diseases such as cardiovascular disease and certain types of cancers. Most recent interest has focused on the bioactive phenolic compounds found in vegetable products. Sweet and sour cherries contain several antioxidants and polyphenols that possess many biological activities, such as antioxidant, anticancer and anti-inflammation properties. The review describes the effect of environment and other factors (such as production, handling and storage) on the nutritional properties of cherries, with particular attention to polyphenol compounds. Moreover the health benefits of cherries and their polyphenols against human diseases such as heart disease, cancers, diabetes are reviewed.
Keywords: sour cherry; sweet cherry; antioxidants; polyphenols; oxidative stress; bioactive compounds; bioavailability; chronic diseases sour cherry; sweet cherry; antioxidants; polyphenols; oxidative stress; bioactive compounds; bioavailability; chronic diseases
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Ferretti, G.; Bacchetti, T.; Belleggia, A.; Neri, D. Cherry Antioxidants: From Farm to Table. Molecules 2010, 15, 6993-7005.

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