The seeds of cherry pine contains nearly 39% fatty oil with an iodine number higher than that of other members of the genus Cerasus. Often the technical waste - after receiving, for example, liquor - "Bone" (seeds) are used for the extraction of oil.
Yellowish-red, heavy and dense wood cherry is a valuable raw material for the manufacture of relatively small carpentry and even turning products, and released in gummoze cherry gum had been used for finishing fabrics.
In an ordinary cherry fruit pulp contains more than 5% glucose (at least not less than 3.8% - from different varieties of these numbers may vary), almost 1% sucrose, 4% of fructose. With increased acid content (in class "ideal" for example) seems to hide the taste of sweet fruit.
Citric (2.1%) and malic acid, carotene, vitamins C and PP, tannin and pectin, a high content of folic acid (the daily requirement of man in it about 1 mg) do cherries almost indispensable food.
And when the fruit ripen on the trees are "extra" couple of weeks in sunny weather, the content of folic acid increased to 10 and even 100 times! .. A similar "behavior" indispensable for human folate observed in the process of maturation and raspberries.
Recall that folic acid (a water-soluble vitamin of the B group) as a coenzyme involved in the reactions of synthesis of nitrogen compounds in the blood, found mainly in liver, kidney, yeast, and salad vegetables.
Lack of folic acid leads to anemia and other diseases. As for the other vitamins necessary to remember that the darker the color of fruit pulp, the more it contains substances with P-vitamin activity. The fact that the cherry is rich in coumarin , makes it even more valuable.
It is known that coumarin play an important role in normalization of blood clotting - reduce excessive clotting and prevent blood clots and, therefore, serve as the prevention of several diseases, including heart attacks , strokes that may occur due to blockage of blood clots major arteries, or small blood vessels.
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