Cherry juice

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Cherry juice is a fruit juice that is usually made from sour cherries .

Colloquially, the fruit nectar made from fruit pulp , not-from- concentrate or fruit juice concentrate is called cherry juice. Since many perceive the not-from-concentrate juice to be unpleasant or inedible, it is diluted with water and, if necessary, balanced with sweeteners. As mother juice , it is consumed directly on a small scale. The cooking liquid in compote is also referred to as juice, although no fruit is juiced.

Due to the variety of products, it is not possible to give exact details of the contents. The physiological calorific value of fruit nectar is approx. 230 kJ / 100 g (55 kcal / 100 g). The carbohydrate content is 13 g / 100 g. There is very little fat and protein. The nectar thus corresponds to similar products made from fruit. Lower values ​​are given for pure cherry juice. Cherry juice contains 0.00005% (500 µg / l) amygdalin , a cyanogenic glycoside that splits off hydrogen cyanide (HCN) in the presence of water and the enzyme β-glucosidase.

A study carried out by Declan Connolly at the University of Vermont and published in 2006 indicated a beneficial effect on micro-injuries to muscle fibers ( sore muscles ) in athletes.

See also

Individual evidence

  1. ↑ Guidelines for fruit juices, version 2002, paragraph ID 1.
  2. ↑ DA Connolly, MP McHugh, OI Padilla-Zakour, L. Carlson, SP Sayers: Efficacy of a tart cherry juice blend in preventing the symptoms of muscle damage. In: British journal of sports medicine. Volume 40, number 8, August 2006, pp. 679-683, doi : 10.1136 / bjsm.2005.025429 , PMID 16790484 , PMC 2579450 (free full text).