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Benefits of Cherry
51. Growing season
Cherries have a very short growing season and can grow in mosttemperatelatitudes. The peak season for cherries is in the summer. InAustraliaandNew Zealandthey are usually at their peak in late December, insouthern Europein June, inNorth Americain June, in southBritish Columbia(Canada) in July to midAugust and in theUKin midJuly. In many parts of North America, they are among the first tree fruits to ripen, while in Australia and New Zealand cherries are widely associated withChristmas.
52. Phytochemical research
Cherryanthocyanins, a class ofphytochemicalredpigments, were shown in preliminary research to possibly affect pain andinflammationmechanisms in rats.Anthocyanins may have other effects which remain underbasic researchfor their potential mechanisms.
53. How do we select cherries
Buy cherries that have been kept cool and moist, as flavor and texture both suffer at warmtemperatures. Cherries have a limited growing season and any fresh cherries grown in the UnitedStates sold after August probably came from cold storage. Small quantities of sweet cherries areimported from New Zealand during the winter months, but these may be difficult to find. At themarket, pick a handful of cherries at a time and only select the best fruit.
54. How do we store cherries
Loosely pack unwashed cherries in plastic bags or pour them into a shallow pan in a single layerand cover with plastic wrap to minimize bruising. Store cherries in the refrigerator and cherries ingood condition should last up to a week. Check the fruit occasionally and remove the cherries thathave gone bad. Wash the fruit before eating.
55. How do we prepare cherries
Most cherries bought at the market are eaten raw, alone or accompanied by other fruits. Simplywash the fruit and serve with the stems. For cooking, pit cherries either by hand or with a pitter.Poaching is the most common form of preparation. Drop cherries into a small amount ofsimmering water, or a combination of water and wine, and cook for one to three minutes until soft.Poach using the formula of one cup liquid to two cups cherries.
56. protection from glucose intolerance
cherries (Cornus mas) and evaluate their beneficial effects on fat accumulation and insulin resistance in C57BL/6 mice fed a highfat diet. They fed mice with ahighfat diet for 4 weeks and then a highfat diet containing anthocyanins and ursolic acid for anadditional 8 weeks.
57. neural protection
An in vitro experiment showed the benefits of sweet and sour cherry phenolics on nerve cells.Kim DO and coworkers from Kyung Hee University, Korea, extracted and analyzed totalphenolics, total anthocyanins, and antineurodegenerative activities of four sweet and four sourcultivars of cherries.
58. Cherries are pigment rich fruits
Cherries are pigment rich fruits. These pigments, in fact, are polyphenolic flavonoid compounds known asanthocyanin glycosides.Anthocyanins are red, purple or blue pigments found in many fruits and vegetables.
59. Cherries make for a sweet snack
Cherries make for a sweet snack and at just less than 100 calories and half a gram of fat per serving they fit into a healthconscious diet. Because cherries have such a sweet flavor, they make a healthy substitute for snacks such as candy or cakes. Cherries also make an excellent ingredient for a variety of breakfast, lunch and dinner options.
60. Cherry tree
The positive effects of cherry treeThe thing about cherry tree is that its not only its fruit that has many benefits, but its bark as well. However, perhaps the most important components of the cherry trees are the antioxidants they produce in vast amounts. The nutritional values and health benefits they carry can never be praised or recommended enough, and the delicious cherry fruits are filled with them. The most important effects of antioxidants on the health are probably their great benefits in battling some of the most serious diseases, such as cancer or heart attacks and strokes.
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