Anna Matuszewska

Freeze Dried Peach

Peach glaze

Freeze Dried Black Cranberry

Pumpkin cake with freeze-dried peaches glaze on top

Nothing tastes better on a chilly afternoon than delicious pumpkin pie. Try the pumpkin with your favourite nuts and freeze-dried fruits and a delicious cream coating with freeze-dried peaches.

Cake (dough) ingredients:

  • 4 eggs
  • 1.5 cups of sugar or erythritol
  • 1 pack of vanilla sugar
  • 300 ml of oil
  • 100 g desiccated coconut
  • 400 g pumpkin, grated on a small mesh
  • 400 g of flour
  • 120 g of chopped nuts
  • 3 teaspoons of baking powder
  • pinch of salt
  • half a teaspoon of cinnamon or ginger

Glaze ingredients:

Preparation:

Start preparing the dough by carefully whisking the eggs, sugar and vanilla sugar. Pour oil into the mixture, add coconut, nuts and pumpkin. Blend everything gently. Add dry ingredients (flour, baking powder, spices) to the mixture. Gently mix everything and pour into a rectangular tray. Bake the dough for about 40-50 minutes at 150 degrees or (Gas Mark 2).

After the dough has cooled down, blend the freeze-dried peaches into a powder. In a pot, melt the butter with the white chocolate. Cool the mixture. Then, blend the mascarpone cheese with the melted chocolate and butter along with the freeze-dried peach powder. Brush the dough with the glaze.

Bon Appetit!

Try our freeze dried peaches

Guilt-free food for taste!

Healthy Future Peach

Peach

Healthy Future Peach

Freeze dried peaches

100% natural, vegan and raw, gluten free, no added sugar or sulphur, no preservatives, GMO free

Peach is a fruit full of sun. Its properties and nutritional values were already appreciated 4,000 years ago in China, where it possibly originates from. The ancient Chinese believed that the peach is the tree with the most vitality of all, because its flowers appear earlier than its leaves. The peach arrived in Greece around 300 BC, and to northern Europe in the 16th century.

The vitamins and minerals present in peaches support the entire body, including the skin, hair and nails. Peach fruits, thanks to their nutrients, counteract many ailments.

Undoubtedly, peaches should be consumed by people struggling with anaemia, because they stimulate the production of red blood cells. These fruits are recommended for vegetarians, vegans, as well as for expectant mothers. Due to the low glycaemic index, peaches are recommended for diabetics and people who are trying to lose weight.

Peaches are a very safe fruit – they are recommended for children, athletes, the elderly, the chronically ill, diabetics, people on a slimming diet, as well as pregnant and menopausal women. Peaches are virtually fat and sodium free, but they contain large amounts of potassium. For this reason, it is worth recommending them to people with hypertension and high cholesterol.

Why should we eat peaches?

Regular consumption of peaches cleanses our body of toxins and harmful metabolic products. In addition, eating this fruit has a diuretic effect. This is important not only when losing weight, but also in rheumatic diseases as well as kidney and urinary system diseases.

Peaches have a soothing effect on the nervous system along with relaxing properties. The potassium contained in peaches regulates blood pressure and relieves the circulatory system. In turn, boron is responsible for the production of oestrogen and protects against osteoporosis.

Mineral salts in peaches are a very important element of the regular functioning of the body – they play a special role in summer when we lose them by sweating excessively. In addition, eating peaches stimulates the stomach to secrete gastric juice, which activates the digestive processes.

Peaches also have toning and refreshing properties, making tired skin supple. The beta-carotene present in the fruit improves the skin tone, giving it a healthy, radiant look. Moreover, beta-carotene supports the respiratory system, strengthens eyesight and has anti-cancer properties.

People who strive for a more healthy lifestyle like peaches as these fruits allow them to control their body weight due to the low caloric content and the presence of dietary fibre. The dietary fibre contained in peaches supports digestion and the functioning of the intestines. They should be encouraged for those struggling with constipation as they have a laxative effect.

Peach - health properties

Peaches:

  • are good for overall health – they are a source of valuable nutrients;
  • are a source of vitamins: C, A, E, K, B1, B2, B3 (PP), B4, B5, B6, B9;
  • are a source of minerals: calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, boron, iodine, sodium;
  • they are perfect for every age group;
  • improve complexion;
  • contain a protein that promotes tissue repair;
  • support the production of collagen;
  • strengthen the immune system;
  • prevent osteoporosis;
  • have calming, relaxing and soothing properties (nervous system support);
  • support the production of the hormone serotonin (the feeling of happiness);
  • help maintain regular blood pressure and cholesterol levels;
  • prevent kidney stones and bone loss;
  • are rich in antioxidants (they slow down the aging process);
  • protect the eyes;
  • have anti-cancer properties;
  • support the digestive system, prevent constipation;
  • support the kidneys;
  • detoxify the body.

Freeze-dried peaches nutritional values

Support for the urinary system, kidneys and joints

Peaches have a positive effect on the functioning of the urinary system and kidneys. These fruits have a diuretic effect, reduce the concentration of uric acid, and regulate the water-electrolyte and acid-base balance.

Moreover, peaches cleanse the body of toxins and harmful metabolic products. This is very important for people who are slimming, as well as those suffering from rheumatism and kidney problems.

Healthy Future Peach

Peaches and constipation

Peaches are high in fibre. Fibre accelerates intestinal peristalsis and helps fight constipation.

Some sources say that the suede peel of peaches is difficult to digest. Well, this is not true. Peach suede skin is not harmful to the intestines and does not have a laxative effect. On the contrary, it is easily digestible, and only unripe peach flesh can have a laxative effect.

Peaches and diabetes

Fresh peaches have a low glycaemic index and therefore can be eaten by diabetics. They are also easy to digest as they are mostly water and contain fibre.

Peaches and pregnancy

Peaches are recommended for pregnant women especially during lactation, because they contain a lot of valuable nutrients. Particularly important is the high content of folic acid, vitamin C, potassium and fibre. Due to the potassium content, they help fight fatigue, cramps, dizziness and regulate blood pressure.

Peaches have a positive effect not only on the mother’s health, but also on the regular development of the baby in the womb. They have a beneficial effect on the formation of bones, teeth, muscles, cartilage and veins in new-borns. The substances contained in peaches prevent the formation of genetic defects in the developing foetus.

Peaches and anticancer properties

Recent studies show that there are several factors in peaches that help fight cancer. Beta-carotene contained in peaches blocks the development of cancer cells, protects mucous membranes, strengthens the skin’s natural protection against solar radiation, revitalizes the skin and refreshes its colour.

The selenium contained in peaches also has a protective effect against cancer development. Due to the high selenium content, regular consumption of peaches can be a natural protection against cancer.

Among other things, peaches can inhibit the growth of cancer in the mouth. In addition, peaches help fight breast cancer. According to research conducted by American scientists, eating peaches inhibits the growth of breast cancer and prevents metastasis. This is due to phenols that neutralize free radicals.

We pick only the finest, wholesome peaches and freeze-dry them, in order to preserve their original flavour and nutritional content.

Peaches and osteoporosis

Peach helps fight osteoporosis. The boron contained in the flesh of the fruit affects the body’s hormonal balance by increasing the activity of oestrogen. This element reduces the risk of skeletal diseases, mainly protects against osteoporosis.

Moreover, peaches are rich in calcium, potassium, phosphorus and vitamin A compounds, thus improving the condition of our bones and the appearance of the skin. Especially menopausal women who are at risk of osteoporosis should consume peaches regularly.

Dried peaches and sulphur dioxide

Dried peaches, like apricots, are preserved with sulphur dioxide. In this way, their use-by date is extended. This compound is not good to our body. Sulphur dioxide is a strong allergen and can cause asthma attacks in allergy sufferers.

For this reason, off-season, freeze-dried peaches will be a safe choice – thanks to the freeze-drying process they contain absolutely no additives. You can read more about it here.

Skin, hair and nail care

Peaches have a beneficial effect on the skin, which is why they are used in the cosmetic industry. The ingredients contained in them improve the condition of the skin, hair and nails. Peach kernels are used to make almond-scented oil for massage.

Peach pulp contains AHA acids and vitamins C and E and beta-carotene. Vitamin C contained in peach perfectly strengthens the skin’s resistance and strengthens blood vessels, preventing them from cracking and the formation of spider veins. Vitamins A and E are responsible for the firmness and smoothness of the skin.

Peach also has moisturizing properties – it can often be found in moisturizing lotions or lipsticks. In addition, the peach pulp extract also has toning and rejuvenating properties. It refreshes the complexion, tightens pores and regenerates the epidermis.

It has been proven that the substances contained in peaches have a positive effect on the condition of the hair and reduce hair loss.

Peach mask
We can prepare a peach mask by ourselves in a very simple way. Just mix the mashed peach with a spoon of natural yoghurt and a little honey and put it on your face. The mask will improve the condition of the skin dried by the sun and wind. You can also use previously soaked freeze-dried peaches.

Peaches and losing weight

Peach is low in calories, has traces of fat, is high in fibre, and contains relatively little amount of sugar. The fibre content improves the digestive processes, regulates the intestines and ensures a feeling of fullness for a long time. For these reasons, this fruit is recommended as a sweet and healthy snack in slimming diets.

Peaches, in addition to being a diuretic, stimulate the metabolism and drive the body to burn fat faster, which gives an additional slimming effect. Moreover, peach is easy to digest (even the peel) and perfectly supports our body in detoxification.

When limiting the level of sugar consumed, it is worth paying attention to buying fresh peaches first, and not those preserved in canned syrup (they contain much more sugar and much less nutritional value). You can read more about it below.
Freeze-dried peaches are an excellent choice for a slimming diet, which you can always have at hand in the event of a hunger pang!

Peaches in syrup and freeze-dried peaches

Peaches are very delicate and long distance transporting is a big problem. Therefore, the largest part of production is dedicated to preserves. Most often we can find peaches in syrup. However, due to the addition of sugar, they are more caloric than fresh fruit. They also contain fewer vitamins and minerals than peaches picked from the tree. Vitamin C is the greatest loss, its content is reduced by up to 80%.

Some producers add preservatives to the syrup, and instead of sugar, they add its cheaper and worse substitute: glucose-fructose syrup. Consuming excessive amounts of fructose contributes to faster accumulation of fat tissue or a decrease in leptin sensitivity.

Therefore, consumption of peaches in syrup should be moderate. If you choose freeze-dried peaches instead, you can be sure that they do not contain any additives, and that the level of nutritional value is similar to that of fresh fruit!

A rich source of iodine

Peach is a very good source of iodine. One peach contains about 1.2 milligrams of iodine, which is 100 percent an adult’s daily requirement for this element. Peach can therefore turn out to be a very valuable fruit in the diet of people suffering from thyroid diseases.

Peaches and digestive system

Peaches stimulate the stomach to secrete digestive juices and perfectly regulate digestive processes. They support the functioning of the intestines as they contain a lot of fibre. In addition, these fruits loosen the stool, thus preventing constipation.

Peaches are easy to digest – they can be consumed by people with stomach problems or liver diseases. They do not burden the digestive system. Even consumed in large amounts, peaches do not cause digestive disorders and therefore are especially valuable for children, the elderly, as well as convalescents.

Peaches and menopause

Menopausal women should include peaches in their diet. Thanks to the content of boron and niacin, they facilitate the production of oestrogen, which in turn alleviates the unpleasant symptoms of menopause.
The ingredients in peaches also counteract osteoporosis – a disease quite common in postmenopausal women.

Nervous system support

Peaches contain a lot of B vitamins, so they have a relaxing and soothing effect on the nervous system. They improve our well-being, prevent apathy or irritability.
Niacin present in the fruit ensures the production of serotonin, i.e. the happiness hormone. Niacin deficiencies, in turn, cause apathy, general fatigue and nervousness. For this reason, eating peach is the most advisable after a busy day.

The ingredients contained in peaches help to relax, relieve stress, improve immunity, and give energy. Due to the fact that eating peaches reduces the level of stress, peaches are called ‘the fruit of peace‘ in Hungary.

Freeze-dried peaches in the kitchen

Peach in the kitchen can be used in many ways. Freeze-dried peaches, fresh or canned, can be added to ice cream, cakes, buns and desserts. In addition, delicious jams and compotes are prepared from the peach. They are perfect for healthy and refreshing cocktails, smoothies, salads and breakfast cereals. They are a perfect match for meats, fish or salty feta or halloumi cheeses.

In the peach skin and just below it, there are the most beneficial substances for the body. So if you do not have access to fresh peach, it is worth choosing the freeze-dried fruit – the fruit is always freeze-dried as a whole fruit, together with the skin.
Peaches go well with dairy products, dried fruits and honey. Freeze-dried peaches are also a great addition to yogurt – a great idea for a snack during the day!

Try our freeze dried peaches

Guilt-free food for taste!

Freeze Dried Black Cranberry

Cranberry granola

Freeze Dried Black Cranberry

Granola with cranberries and nuts

Homemade granola with cranberries is an interesting proposition for a light meal that gives you energy. Made of oat flakes, nuts and freeze-dried fruit, including cranberries with the addition of honey, and seeds. Granola is perfect for a quick breakfast and mid-morning snack, optional with the addition of natural yoghurt and other fruits.

Ingredients for a 1 liter jar:

  • 2 cups of oat flakes (or spelled, rye)
  • ½ cup of flax seeds (linseed)
  • ½ cup of hazelnuts
  • ½ cup of pumpkin seeds
  • ½ cup of freeze-dried cranberries
  • ½ cup of sunflower seeds
  • 3 pinches of cinnamon
  • 2-3 tablespoons of liquid honey

Preparation:

Preheat the oven to 170 degrees.
Pour all dry ingredients into a bowl, add honey and gently mix with a wooden spoon. Put it on a baking tray lined with baking paper, spread it evenly and put it in the oven.
Bake for about 25 minutes, stirring it several times during baking, until all the ingredients are evenly golden. After removing from the oven, leave to cool, and then put into a jar. They can be consumed as a snack or an addition to yoghurt or dessert.

Bon Appetit!

Try our freeze dried cranberries

Guilt-free food for taste!

Healthy Future Cranberry

Cranberry

Healthy Future Cranberry

Freeze dried cranberries

100% natural, vegan and raw, gluten free, no added sugar or sulphur, no preservatives, GMO free

Cranberries are considered the healthiest fruits in the world – they have many nutritional values ​​and prevent the development of bacterial infections. Along with garlic, oregano and pine, it belongs to the group of natural antibiotics.

The healing potential of cranberries has long been used in folk medicine. Nowadays, many supplements and medications are based on cranberries. Numerous studies show that the compounds contained in the fruit can support the treatment of inflammation of the urinary tract (e.g. urinary tract infections, cystitis, urethritis), stomach (gastric ulcer), blood system (atherosclerosis, regulation of cholesterol levels and blood pressure) and diabetes.

The link between eating cranberries and urinary tract infections (UTI) was first demonstrated in 1840. Modern scientific research unanimously confirms that cranberry has anti-inflammatory, antibacterial and antifungal properties, thanks to which it is effective in the prevention and alleviation of, among others, bladder infections, certain skin conditions and stomach ulcers.

Why should we eat cranberries?

Cranberry has its health properties mainly due to type A proanthocyanidins (so-called condensed tannins). These compounds show a supportive effect in the treatment of urinary tract infection (caused by E. Coli bacteria), stomach disease (caused by the bacterium Helicobacter pylori) and cardiovascular disease.

It has been shown that cranberry reduces the adhesion of E. coli bacteria to the walls of the urinary tract, as well as hinders the attachment of Helicobater pylori bacteria to the stomach wall.

Cranberries contain polyphenols, a type of antioxidant that reduces the risk of chronic disease. In addition, it is believed that due to the content of quercetin, cranberry protects diabetics from developing eye disease (cataracts) and is antiallergic. Moreover, this fruit protects against the harmful effects of ultraviolet radiation.

Medicinal ingredients contained in cranberries also support the treatment of upper respiratory tract infections and disinfect the mouth and throat. In addition, cranberry is known for its properties in supporting the treatment of colds and flu. Moreover, cranberries provide prebiotic fibre that fuels the beneficial bacteria found in the digestive tract (and other tissue linings).

Cranberries - health properties

Cranberries:

  • prevent urinary tract infections (UTI);
  • have antibacterial and anti-fungal properties;
  • are a rich source of many vitamins and minerals;
  • are a source of vitamins: C, A, E, K, B1, B2, B3 (PP), B6, B9;
  • are a source of minerals: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese;
  • disinfect the mouth and throat;
  • support the infection of the upper respiratory tract;
  • inhibit the growth of neoplastic cells (anticancer properties);
  • support the treatment of flu and colds;
  • work as a diuretic;
  • have a strong anti-inflammatory and disinfecting effect, especially in the area of the kidneys and bladder;
  • support the heart and circulatory system;
  • protect blood vessels;
  • protect the digestive system (gastric ulcer);
  • reduce inflammation associated with chronic diseases and aging;
  • support the immune system;
  • regulate blood pressure and cholesterol;
  • are a rich source of vitamin C and other antioxidants.

Freeze-dried cranberries nutritional values

A rich source of antioxidants

Cranberries are very rich in bioactive plant compounds and antioxidants – especially polyphenols. Many of these plant compounds are concentrated in the peel of the cranberry. They are responsible for reducing oxidative stress, which is the cause of faster aging of the body and the development of civilization diseases (e.g. cardiovascular diseases, type II diabetes, cancer).

We can distinguish among them: quercetin (one of the strongest antioxidants), myricetin, peonidin, ursolic acid (a strong anti-inflammatory effect, a component of many herbal medicines) and type A proanthocyanidins (tannins preventing urinary tract infections).

Proanthocyanidins

The natural environment for cranberries is raised bogs – this specific substrate causes cranberry fruits to accumulate in high concentration substances with unique health properties – proanthocyanidins, also known as PAC.

Proanthocyanidins are compounds with strong antioxidant properties, slowing down the aging process. These unique bioactive compounds protect the liver, lower blood sugar levels, strengthen the heart muscle, have a beneficial effect on the urinary and digestive systems, and reduce the incidence of certain infections and inflammation associated with chronic disease and aging.

Proanthocyanidins also improve eyesight, increase joint flexibility and contribute to lowering cholesterol levels (they lower the concentration of the LDL fraction while increasing the concentration of the HDL fraction). Additionally, they show anti-inflammatory and antiallergic properties.

Anti-inflammatory effect

Many of the antioxidants in cranberries have anti-inflammatory properties. Research shows that people who consume cranberries have lower levels of C-reactive protein (CRP), a marker of inflammation in the blood that contributes to premature aging, chronic disease, and cognitive decline.

Chronic diseases and infections

The antioxidants contained in cranberries (in particular polyphenols) reduce the risk of chronic diseases, including cancer, diabetes and blood vessels diseases. Some studies indicate a specific role of certain cranberry polyphenols in reducing the risk of stomach cancer and bacterial infections.

In addition, the antioxidants contained in cranberries help improve blood flow through the blood vessels (and thus lower blood pressure), protect cells from harmful damage (reduce the risk of inflammation or tumor growth), and reduce the risk of cholesterol build-up in the arteries.

Vitamin C in cranberries, in turn, increases collagen production, helping to heal wounds and the integrity of the skin.

Healthy Future Cranberry

Cranberries and urinary tract infection

Cranberry has a positive effect on the condition of the urinary tract and reduces the risk of urinary tract infections. UTI (cystitis) is much more common in women than in men. Men are eight times less likely to suffer from this condition.

Research shows that almost 30 percent women in their life go through cystitis. The risk of developing the disease increases in the elderly, catheterized, using immunosuppressive drugs and diabetics. Additionally, cystitis tends to recur. Cranberry protects the body against re-infection.

Prophylactic use of cranberries in the daily diet protects against recurrent urinary tract infections, while enduring an ongoing infection, the use of cranberry as an adjunctive therapy may shorten its duration.

Escherichia coli (E. coli) bacteria

Urinary tract infections are caused mostly by Escherichia coli (E. coli). They deposit in the urinary tract where they cause inflammation. Cranberry has antibacterial properties, especially against E. Coli bacteria.

The E. coli bacteria that are normally found in the gut can travel to the bladder and, with their hair-like protrusions, attach themselves to the lining of the mucosa and cause infection. The substances contained in cranberries damage these protrusions and, as a result, bacteria cannot “stick” to the urinary tract, are easily flushed out through the urine and cannot cause infection.

The active substances helping to fight the infection are mainly tannins and type A proanthocyanidins – they protect the urinary system against the attachment of bacteria to the walls lining of the bladder and urinary tract. They also inhibit the multiplication of pathogenic bacteria.

Thanks to its flushing properties of E.coli, cranberries may reduce the susceptibility to urinary tract inflammation – making cranberries a preventative measure against urinary tract infections.

Prostate hypertrophy

Cranberry can also help men who have difficulty emptying their bladder completely – this happens often in men with an enlarged prostate.
Moreover, cranberries help to prevent bladder infections in people with a catheter or with neurological disorders (e.g. after a stroke or spine injury), i.e. in cases where the risk of infection is very high.

Research – Cranberry and Cystitis

Since the turn of the century, cranberry has been used as a folk remedy to treat bacterial urinary tract infections (UTIs), which cause frequent and painful urination. The first recorded use of cranberries by conventional medical practitioners was in 1923. Historically, cranberry was thought to kill UTI-causing bacteria by acidifying the urine.

Later studies discovered that the phytonutrients contained in cranberries (tannins, proanthocyanidins) prevent Escherichia coli (E. coli) from attaching to the urinary tract cells. In this way, the bacteria is flushed out of the body, rather than sticking, growing and leading to infection.

A 2016 study found that regular cranberry consumption reduces symptomatic UTIs by nearly 40% in women with recurrent UTIs, suggesting a reduction in the need for antibiotics.

Urine pH

Normal urine is slightly acidic. In the case of bacterial infections (usually Escherichia coli infection occurs), the urine pH increases, which promotes the growth of bacteria.

Cranberries are acidic, so when used in the treatment of bladder infections, they will lower the pH, reducing the multiplication of bacteria. Thus, cranberries help to reduce the amount of bacteria in the urine. Additionally, it impairs the adhesion of E. coli bacteria to the walls of the bladder epithelium.

Cranberries and antibacterial properties

Many studies carried out in laboratory conditions proved a much wider spectrum of antibacterial and antifungal activity of cranberries. Their findings are helpful in using cranberry extract in the fight against bacteria such as Staphylococcus aureus, Salmonella enteridis and some types of fungi that cause skin diseases.

Like E.coli bacteria, cranberry affects other bacteria, responsible for example for the formation of ulcers, as well as microorganisms that cause caries, gums diseases and periodontitis. The acidic substances contained in cranberries make it difficult for Helicobacter pylori bacteria to adhere to the gastric mucosa, while on the teeth they form a coating that makes it difficult for bacteria to bond with the enamel and infect the gums.

The probiotic properties of cranberries are also being analysed. The substances contained in it not only destroy harmful bacteria in the digestive system, but also support the growth of the beneficial intestinal microflora.

Reducing the risk of heart and circulatory system diseases

Compounds contained in cranberries protect against diseases of the heart and the circulatory system. They stop blood clots from forming and have a beneficial effect on vasodilation. They protect blood vessels against atherosclerosis and have anti-cancer properties.

The compounds contained in cranberries having a positive effect on the heart and cardiovascular system include, among others, antioxidants such as anthocyanins, proanthocyanidins and quercetin.

In terms of heart and circulatory system protection, consuming cranberries may contribute to:
– lowering blood pressure;
– increase HDL (good) cholesterol;
– lowering the level of LDL (bad) cholesterol;
– protection of LDL cholesterol against oxidation;
– reducing the stiffness of blood vessels;
– lowering the level of homocysteine in the blood, thus reducing the risk of inflammation of the blood vessels.

Stroke
The substances contained in cranberries have the ability to protect brain cells from damage that occurs during a stroke or blood clot.

Cholesterol
Many studies also show that consuming cranberries helps maintain the right balance between “good” HDL cholesterol and “bad” LDL cholesterol, thus reducing the risk of heart attacks. In addition, the antioxidants found in cranberries prevent oxidation of cholesterol, which reduces the risk of arteriosclerosis and clogging of blood vessels.

Blood pressure
Potassium is an element that regulates blood pressure in our body. Taking into account the fact that the modern diet is rich in sodium, which promotes hypertension, by consuming cranberries rich in potassium, we increase our chances of maintaining accurate blood pressure level, thus having a preventive effect on the entire cardiovascular system.

Atherosclerosis
Eating cranberries reduces the number of endothelial cells that line our veins and arteries. These cells produce osteocalcin, which causes the blood vessels to harden.
It is important to consume cranberries regularly as the degenerative processes of the vessels are slow and require a constant supply of antioxidants. Damaged by oxidants and inflammation, the endothelium becomes susceptible to deposition of cholesterol. Its deposits reduce the lumen of blood vessels and cause atherosclerosis.

Cranberry antioxidants protect endothelial cells from damage, and the anthocyanins that supply the red colour soothe infections, which also contribute to the deposition of cholesterol in the veins and arteries.

Protection against stomach diseases

Cranberry is used in the treatment of Helicobacter pylori infections. This bacterium is the main cause of stomach cancer, gastritis and gastric ulcer development. Thanks to compounds contained in cranberry (in particular, type A proanthocyanides (PAC), chemical compounds with tannin properties), the growth and attachment of pathogenic bacteria to the gastric mucosa is inhibited.
Consuming cranberries while receiving antibiotic therapy against Helicobacter pylori may have a better effect – especially in women.

We pick only the finest, wholesome cranberries and freeze-dry them, in order to preserve their original flavour and nutritional content.

Teeth and gums diseases

Cranberry seems to be effective in caries prophylaxis, as it fights bacteria responsible for its formation. The properties of cranberries by inhibiting the adherence of bacteria to tooth surfaces can help prevent the formation of tartar.

Cranberry extract reduces the deposition of the most common bacteria on the gums by 60 percent. This reduces the amount of pathogenic bacteria in the mouth and reduces the incidence of periodontal disease and gum disease.

Cranberry and diabetes

Cranberry can be used as an aid in the treatment of diabetes. Due to the fiber contained in cranberries, it contributes to lowering blood glucose levels and slows down its absorption from the intestines into the blood.

Moreover, cranberry can stimulate the pancreas to work, which is responsible, inter alia, for the production of the hormone insulin, which lowers blood sugar.
In addition, cranberries have a beneficial effect on the urinary system, which may be burdened with excessive glucose removal from the body.

When choosing cranberries, carefully read their composition, because dried cranberries or cranberry products can contain a lot of sugar. Choosing freeze-dried cranberries is definitely more healthy. You can read more below in this article.

Cranberries and pregnancy

Some sources provide information about the harmfulness of cranberries during pregnancy and even about the risk of miscarriage. This is allegedly not true. Cranberries are often recommended to pregnant women because they are more prone to urinary tract infections.
Cranberry can be used for the prevention of bladder diseases, especially in women who suffer from recurring infections. Cranberry is believed to reduce the risk of developing an infection by about 1/3.

Antibiotics
When pregnant, it is better to avoid taking antibiotics unless necessary. However, if left untreated, a urinary tract infection can lead to premature birth or a decrease in the birth weight of the newborn. Therefore, consuming cranberries may prove to be a good prevention of urinary tract infections.
Of course, every pregnant woman should consult her doctor about consuming cranberries and cranberry products.

Cranberries - contraindications

Cranberry and its products are relatively safe for all age groups, and also in the presence of most diseases. This fruit is also safe for children.

Anticoagulants
However, it is worth being careful consuming cranberries while taking anticoagulants (e.g. warfarin). The substances contained in cranberries could make it difficult to remove the active substances of these drugs from the body, which may contribute to a reduction in blood clotting, greater bleeding tendency and even haemorrhage.

Kidney stones
Cranberries are also a source of oxalates, which in some people can crystallize as stones in the urinary tract. For this reason, the use of cranberry in the case of kidney stones (oxalate) should be consulted with your doctor.
Adequate water intake is recommended to maintain proper urine output and prevent oxalate from crystallizing.

Osteoporosis
In addition, oxalates may impede the absorption of some minerals, including calcium, so people who may suffer from calcium deficiency in the body should also be careful with cranberries.

Side effects
Cranberries contain soluble fiber. For this reason, excessive consumption of cranberries can cause gastrointestinal symptoms such as diarrhea.

Dried and freeze-dried cranberries

Dried cranberries are almost always enriched with a large amount of sugar (or even worse – glucose-fructose syrup), as well as oil, and sometimes even preservatives. It happens that additives constitute about 50% of the final product.

Due to these additives, dried cranberries are not the best choice for a snack for children, people suffering from diabetes or on a slimming diet. Freeze-dried cranberry, which does not contain any additives, is a much better choice.

In the freeze-drying process, only the water was removed from the fruit, leaving the nutritional values practically intact. You can read more about the freeze-drying process here.

Freeze dried cranberries in the kitchen

Cranberries have a wide culinary use: they can be used to prepare sauces, preserves, jellies, desserts, and also to add them to meat dishes, e.g. venison. Cranberry preserves go perfectly with meats, cold cuts and cheeses. Especially grilled camembert with cranberry tastes delicious.

Cranberries, especially freeze-dried cranberries or dried cranberries, can be put in cakes, cookies, smoothies or in sweet breakfasts: yoghurt, porridge, millet, rice or pancakes. Fresh, dried or freeze-dried cranberries can be added to both vegetable and fruit salads or eaten on their own as a snack.

Fresh cranberry has a very tart taste due to the presence of antioxidants (anthocyanins). For this reason, so many producers add sugar in the drying process of this fruit. It is therefore worth paying attention to the ingredients of the product before buying.

The peels have many beneficial properties, so it’s best to add them whole to your breakfast or oatmeal, mix them in a smoothie, or use them in cooking and baking.

Cranberries tolerate high temperatures well, cooking does not destroy the bactericidal compounds contained in it.

Try our freeze dried cranberries

Guilt-free food for taste!

Healthy Future Kale

Kale

Healthy Future Kale

Freeze dried kale

100% natural, vegan and raw, gluten free, no added sugar or sulphur, no preservatives, GMO free

Kale is one of the most valuable leafy vegetables and is regarded as a superfood. Kale is a vegetable of which nutritional value and health properties have been appreciated since antiquity. It has many positive properties, and its anti-cancer effect seems to be the most valuable.

In the Aggregate Nutrient Density Index (ANDI) scale created by Dr Joel Fuhrman, assessing the nutritional value to caloric value of a product, kale took the honourable first place. This means that in a relatively small amount of calories, kale provides many vitamins, minerals, antioxidants and other health-promoting biologically active substances.

Why should we eat kale?

With only bell peppers and parsley having more, kale is the next edible treasure source of Vitamin C amongst the vegetables! It also contains more calcium than milk! Kale is an excellent source of alpha-linoleic acid (ALA), an omega-3 fatty acid essential for the regular functioning of the brain.

Kale has very few calories, so it is perfect for people who want to reduce weight and at the same time provide the body with many nutrients it needs for regular functioning. Freeze-dried kale is used in the production of dietary supplements, including substances that cleanse the body and regulate the functioning of the intestines.

Kale contains ample amounts of protein, fibre, vitamins, especially C, A and K, and minerals: calcium, magnesium, iron and potassium. It is also a rich source of flavonols with anti-inflammatory and antioxidant properties. Sulforaphane contained in kale is one of the strongest antioxidants having a strong anti-cancer effect.

Kale participates in inhibiting the development of atherosclerosis and cancer. The compounds present in its leaves prevent DNA damage, regulate blood pressure, protect blood vessels, improve the lipid profile (cholesterol level), reduce the likelihood of diabetes and obesity.

The nutrients contained in kale can effectively influence your overall well-being and even help treat depression. Kale is also excellent in the prevention and treatment of osteoporosis – it contains a significant content of easily digestible calcium. Lutein contained in the leaves reduces the likelihood of eye diseases.

Kale - health properties

Kale is:

  • a low-calorie vegetable with a low glycaemic index;

  • rich in protein and fibre;

  • an excellent source of vitamin K;

  • a valuable source of sulforaphane, a compound with strong anti-cancer and anti-inflammatory properties;

  • an excellent source of alpha-linoleic acid (ALA, omega 3);

  • a source of vitamins: C, A, K, B1, B2, B3 (PP), B6, B9 (folic acid);

  • a source of minerals: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese;

  • called “new beef” because of its high iron content;

  • recommended for pregnant women.

Freeze-dried kale nutritional values

Kale:

  • contains ample amounts of minerals: potassium, calcium, magnesium and iron;
  • supports bones, protects against osteoporosis;
  • protects against heart disease and strengthens blood vessels;
  • regulates blood clotting;
  • helps to maintain normal blood pressure and cholesterol levels;
  • protects against type 2 diabetes;
  • has very strong anti-cancer and anti-inflammatory properties;
  • supports the production of red blood cells, which reduces the risk of anaemia;
  • contains large amounts of vitamin K, vitamin C, provitamin A;
  • contains more calcium than milk;
  • contains more vitamin C than oranges and four times more than spinach;
  • contains more vitamin A than any green vegetables;
  • protects the nervous system, prevents depression and neurodegenerative diseases;
  • protects the eyes and improves eyesight;
  • supports the body’s immunity and regulates metabolism;
  • improves the condition of hair, skin and nails;
  • contains polyphenols that are beneficial for allergy sufferers.
Healthy Future Kale

Antioxidant and anti-inflammatory effect

Kale is a leafy green veggie containing compounds with very strong antioxidant and anti-inflammatory properties. It contains, among others, vitamin C, E, sulforaphane, quercetin, beta-carotene, lutein and zeaxanthin.

The antioxidants contained in kale reduce free radicals, slow down the aging process, participate in the regeneration of previously oxidized vitamins and have anti-inflammatory and antiviral properties. In addition, they counteract allergies, inhibit the development of cancer cells, protect blood vessels, improve the lipid profile, reduce the likelihood of type II diabetes and obesity.

Vitamin C fights free radicals formed both during the preparation of food and as a result of metabolic processes in the body, helps in the synthesis of collagen and also strengthens the immune system. Lutein and zeaxanthin, in turn, help reduce the likelihood of eye disease.

Provitamin A
Kale is a rich source of beta-carotene, i.e. provitamin A, which is converted into vitamin A in our body. This compound controls the level of free radicals in the body, stimulates the production of collagen fibres, lowers the level of “bad” LDL cholesterol, and has a positive effect on the immune system. In addition, it supports the proper functioning of the eye and has a beneficial effect on the skin, hair and nails.

Kale and anti-inflammatory effect

Sulforaphane is a very strong antioxidant contained in kale. It has a strong anti-cancer effect – you can read more about it later in this article. Sulforaphane has also a strong anti-inflammatory effect. It activates a type of protein that is believed to be a longevity factor.
Equally strong anti-inflammatory properties are shown by quercetin, which prevents the formation of atherosclerotic plaque.

Kale and vitamin K

Kale is a very good source of vitamin K. This vitamin has a huge impact on the proper functioning of the blood coagulation system, reduces the risk of osteoporosis, and is recommended in the prevention of ischemic heart disease.

Vitamin K also helps to deal with excessive bleeding during menstruation, so it is much appreciated by women struggling with heavy menstruation. According to the latest research, vitamin K also has an anti-cancer effect.

Vitamin K deficiency may cause poor blood clotting, which may translate into internal and external haemorrhages, and problems with wound healing. Moreover, according to experts, its vitamin K deficiency may be the cause of an increased risk of cancer development.

Protection for nervous system

Kale protects the nervous system thanks to the content of B vitamins. It is also used as one of the green vegetables in the famous MIND diet. Its aim is to reduce the risk of neurodegenerative diseases, such as Alzheimer‘s disease, and to support the work of the nervous system on a daily basis.

We pick only the finest, wholesome kale and freeze-dry it, in order to preserve their original flavour and nutritional content.

Kale and depression

Many sources indicate that the nutrients contained in kale can effectively affect your overall well-being and even help treat depression. The effectiveness of kale’s influence on our mood is confirmed by more and more studies. First of all, it improves the life of millions of beneficial microorganisms that live in our body and ensure its healthy functioning.

Moreover, kale is filled with omega-3 fatty acids, which can be very helpful in fighting depression symptoms. In addition, the combination of protein, iron, folic acid and vitamin B6 contained in kale activates the production of happiness hormones – serotonin and dopamine.

Alpha-linoleic acid (ALA)

Kale is an excellent source of Alpha Linoleic Acid (ALA). It is a type of omega-3 fatty acid. It is essential for the regular functioning of the brain and the structure of cell membranes. It also reduces the risk of type 2 diabetes and has a positive effect on functioning of the heart.

Kale and anti-cancer properties

Anti-cancer potential of the substances contained in kale makes this vegetable a superfood. Frequent consumption of kale may lower the risk of developing, e.g. cancer of the stomach, colon, lung, prostate, bladder, breast and endometrium.

Sulforaphane – sulphur compounds
Sulphur compounds are extremely valuable in anti-cancer prophylaxis. The anti-cancer properties of sulforaphane contained in kale (a sulphur-rich organic compound, a very strong antioxidant) have been confirmed by scientific research. It has been proven that sulforaphane can protect, among others, against prostate cancer, lung cancer and colon cancer.
Sulforaphane is the most valuable anti-cancer substance in kale. The anti-tumour properties of sulforaphane result from the induction of detoxification enzymes of certain carcinogens, induction of apoptosis, also differentiation and inhibition of the cell cycle and inflammatory processes.
In order for this compound to be active, an enzyme called myrosinase, released from plant cells during their mechanical damage due to the process of chewing, chopping or crushing, etc., is necessary. Unfortunately, this enzyme is sensitive to prolonged exposure to high temperatures. For this reason, in order to use the anti-cancer potential of kale, it is recommended to eat kale raw, for example in the form of a smoothie.

Vitamin K
The vitamin K present in kale is also an excellent protective shield against the appearance of certain neoplastic changes, especially liver cancer, colon cancer, gall bladder cancer, breast cancer and ovaries cancer.

Indoles
In addition, kale contains indoles that inhibit the secretion of active oestrogens, and thus also prevents breast cancer.

Other antioxidants
Other antioxidants in this vegetable, such as beta carotene, lutein and zeaxanthin, have a similar effect. They inhibit harmful oxidative effects, thanks to which they reduce inflammation and significantly reduce the incidence of cancers such as mouth cancer, oesophagus cancer, larynx cancer and bladder cancer.

Thermal treatment of kale
The anti-cancer compounds in kale are quite sensitive to high temperatures. Therefore, in order for kale to retain as much of its anti-cancer properties as possible, it should be eaten raw, blanched or cooked like broccoli, i.e. steamed for a maximum of 3-4 minutes.

Heart and cardiovascular system protection

Kale is recommended as an excellent dietary component in the prevention of cardiovascular diseases (including atherosclerosis, stroke, heart attack). The ingredients present in kale have a beneficial effect on cholesterol levels, the patency and elasticity of blood vessels and blood pressure.

The cardiovascular system is supported mainly by the elements: potassium and calcium. They help lower blood pressure – potassium makes blood vessels more open, blood flows more freely; calcium, in turn, plays an important role in proper blood clotting and pumping blood to all body tissues.

Vitamin C contained in kale, in addition to its antioxidant properties, strengthens the immune system and supports the prevention of atherosclerosis – reduces the oxidation of “bad” LDL cholesterol, and strengthens and seals blood vessels.

Eye support

The ingredients contained in kale have a huge impact on the proper functioning of eyes and vision processes. First of all, this vegetable is an excellent source of beta-carotene, from which the body produces vitamin A. Vitamin A is a compound that participates in the process of vision, it helps to prevent dry eye syndrome and night blindness, which is manifested by impaired vision after twilight. In addition, it reduces the risk of macula development (yellow spot disease).

Other strong antioxidants contained in kale – zeaxanthin and lutein, which are components of the macular pigment and prevent macular degeneration, retinitis pigmentosa and cataract, also have a positive effect on eye health. Lutein is a kind of filter that absorbs UV radiation that is harmful to the eye. Both compounds, lutein and zeaxanthin, help protect the retina from free radical damage and the damaging effects of excess light energy / sunlight.

Protection against gastric and duodenal ulcers

Kale protects against gastric and duodenal ulcers. This effect is related to sulforaphane, a sulphur-containing very strong antioxidant. This compound has a bacteriostatic effect and contributes to the destruction of the gastritis and ulcer-causing bacteria Helicobacter pylori.

Kale and osteoporosis

Kale is often mentioned as one of the foods especially beneficial for bone health, because it contains large amounts of calcium and vitamin K. Calcium builds strong bones, and vitamin K improves the absorption of this element, as well as reduction in the amount of calcium excreted in the urine.
For this reason, a diet rich in both of these compounds has a positive effect on the health of the skeletal system and protects against osteoporosis. Consuming kale is therefore very important for people who avoid meat and dairy products in their diets.

Chlorophyll

Chlorophyll contained in kale – a green dye, called the blood of plants, has an antioxidant effect and supports the body’s cleansing processes of toxins. Chlorophyll forms strong connections with some toxic compounds (including some carcinogens), thanks to which less harmful compounds reach the body’s tissues.

Kale and weight-loss

Kale has few calories, contains a small amount of fat, so it is perfect for people who want to lose weight and at the same time provide the body with all the nutrients it needs for regular functioning.
In addition, it contains fibre that ensures a feeling of fulness and supports the elimination of toxins from the body.

Kale and diabetes

Kale is not only low in calories, but also has a low glycaemic index. This means that its consumption does not cause a rapid increase in blood glucose levels. This allows it to be used in the diet of people suffering from diabetes and insulin resistance.

In addition, the recommendations of healthy eating clearly state that most people who want to protect themselves against the development of civilization diseases should use a diet with a low glycaemic index.

Due to the presence of many active compounds in kale, it can improve blood sugar control and prevent cardiovascular problems. The presence of sulforaphane, fatty acids, antioxidants, as well as fibre and numerous vitamins and minerals may be of key importance.

Kale and pregnancy

Kale is filled with essential health nutrients, which makes it the best pre-natal food. It is considered one of the best foods for most expectant mothers.

Iron
supports the formation of red blood cells in the bone marrow and the transport of oxygen in the cells – this helps to avoid anaemia. Folic acid is extremely important both before and during pregnancy for the proper development of the foetus, and potassium prevents arterial hypertension.

In the case of mothers who do not eat animal products, including dairy products and eggs, due to the significant amount of calcium, vitamin C and iron, kale supplements the deficiencies caused by excluding milk and its products from the diet.

Contraindications to eating kale

Cruciferous vegetables, including kale, may cause flatulence/abdominal gas, so they may not be suitable for people on an easily digestible diet due to digestive system diseases. Cooked kale is less bloating.

Kale and thyroid
Some sources say that kale, like other cruciferous vegetables, is not recommended for people suffering from thyroid disease. This is due to the presence of goitrogens, i.e. chemicals that can affect the metabolism of iodine and contribute to lowering iodine levels in the body. This may lead to a disturbance in the synthesis of thyroid hormones and an enlargement of the thyroid gland.
Fortunately, the adverse effects of goitrogens can be limited to some extent by cooking kale without a lid (goitrogens are released due to a high temperatures).

Kale and kidneys – oxalates
Kale is also not recommended for people suffering from kidney stones (oxalate), because it contains large amounts of oxalates that are difficult to dissolve in water.
In combination with calcium, oxalic acid forms insoluble and non-digestible particles, which may, among other things, reduce the amount of calcium in the bones. In addition, oxalates can also build up in the urinary tract and kidneys, causing kidney stones. Their excess can lead to decreased sperm viability, arthritis, and even heart problems.
The oxalic acid content of kale can be lowered by thermal treatment, e.g. cooking.

Freeze-dried kale in the kitchen

The possibilities for using kale in everyday meals are endless. Moreover, kale dishes can be extremely easy to prepare. It can be eaten raw (as an ingredient in salads or a base for green smoothies and cocktails) and after heat treatment (for soups, sauces and stews).

Kale is a great addition to smoothies and cocktails, adding not only great taste but also nutritional value. The kale will enrich the taste of salads and vegetable dishes with rice, groats or noodles. Kale can be prepared just like spinach. From freeze-dried kale powder, we can prepare, among others, soup, stew, smoothie or a cocktail.

If we want to take advantage of the anti-cancer effect of kale, it is worth eating it raw, for example in the form of cocktails, smoothies or salads – heat treatment weakens its anti-cancer properties. If for some reason you cannot eat raw kale, it is best to steam it for no more than 3-4 minutes.

If you don’t have fresh kale on hand, freeze dried kale is a good option, as the kale has not been exposed to high temperatures during the freeze-drying process.

Very popular, healthy and easy-to-prepare is kale green smoothie. You can add your favourite fruit to the drink to break the rather sharp cabbage flavour of raw kale leaves. You can find a recipe for a sample smoothie here.

Try our freeze dried kale

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Freeze Dried Black Kale

Kale smoothie

Freeze Dried Black Kale

Refreshing kale smoothie - the elixir of youth

A Smoothie, especially the green one, is the perfect complement to a healthy diet. It helps our body to clean and get more vitality! That is why it is worth using top quality, rich in nutrients fruits and vegetables while preparing.

Ingredients:

Preparation:

Place all ingredients in a high-speed blender and blend it. Add water as desired.

The recipe can be freely modified, adding your favourite fruits, vegetables or spices as you wish (e.g. ground cinnamon, cardamom or ginger). For example, kale tastes good with mandarins, pears, avocado, lime, celery and apples.

Enjoy!

Try our freeze dried kale and freeze dried banana powder

Guilt-free food for taste!

Freeze Dried Black Sour Cherry

Cherry porridge

Freeze Dried Black Sour Cherry

Sour cherry porridge with wild blueberries and cashew nuts

A quick and healthy breakfast at home, take-away to work / school, easily prepare when camping.

Ingredients:

Preparation:

1. Put oats into a saucepan and rinse well.
2. Pour water or milk (preferably plant milk) and wait a few minutes until the oats are soaked.
3. Boil over low heat, stirring frequently to avoid burning.
4. Finally add the sour cherries, optionally wild blueberries and cashews, mix well.

Serve warm or cold.

Enjoy!

Try our freeze dried sour cherries and freeze dried wild blueberries

Guilt-free food for taste!

Healthy Future Sour Cherry

Sour cherry

Healthy Future Sour Cherry

Freeze dried sour cherries

100% natural, vegan and raw, gluten free, no added sugar or sulphur, no preservatives, GMO free

Sour cherries are a “bomb” of vitamins and minerals. They are valued especially for their remarkable antioxidant and anti-inflammatory potential, being a treasure of various phytochemicals, such as anthocyanins, flavonoids, flavanols, procyanidins and phenolic acids. Sour cherry is one of the “primary” fruits – it has not changed much in almost 2,300 years of breeding. As the traces discovered by archaeologists and written records indicate, sour cherry was grown as early as the 3rd century BC.

In folk medicine, this fruit was a very popular medicine – sour cherries have been used to improve digestion, strengthen the lungs, treat kidney stones, or alleviate inflammation, muscle pain and bladder diseases. Taking into account the results of the research carried out so far, it is believed that the regular consuming of sour cherries can protect against the development of numerous chronic diseases, including: cardiovascular, neurodegenerative diseases, diabetes, cancer and arthritis.

Why should we eat sour cherries?

Sour cherries contain a high dose of strong antioxidants, especially anthocyanins. According to the ORAC (Oxygen Radical Absorbance Capacity) scale, 100 g of seedless sour cherries have as many as 3500 ORAC points. Antioxidants slow down the aging process, protect against cancer, and prolong physical and mental performance. They help fight inflammation, strengthen the entire body. Anthocyanins improve visual acuity and significantly contribute to the regeneration of eyesight of people working in poor lighting.

The antioxidant and anti-inflammatory properties of sour cherries may have a protective effect against muscle damage and pain during and after exercises. Consuming sour cherries before and after training can prevent muscle sores and accelerate the process of post-workout regeneration. A diet rich in sour cherries prevents anaemia (supports blood production), cleanses the blood, strengthens bones and immune system, improves appetite and metabolism.

Freeze-dried sour cherries are perfect ingredient for cooking and baking!

Sour cherry - health properties

Sour cherries:

  • keep the body in good shape and slow down the formation of wrinkles;
  • lower the temperature and thin the mucus from inflammation of the respiratory tract;
  • prevent anaemia, increase the level of haemoglobin in the blood;
  • improve appetite and metabolism;
  • reduce the risk of stroke and heart attack;
  • have a positive effect on the skin;
  • have strong anti-cancer properties;
  • has a strong anti-inflammatory and analgesic effect (helpful in diseases of the joints and gout);
  • improve the quality of sleep due to the content of melatonin;
  • regulate fat and glucose metabolism;
  • cleanse the blood;
  • have a positive effect on mental health, support nervous system;
  • stimulate digestion and bowel movements, cleanse the large intestines, releasing from constipation.

Freeze-dried sour cherries nutritional values

Sour cherries are:

  • low in calories and rich in nutrients (high nutritional density);
  • source of vitamins: C, A, E, K, B1, B2, B3 (PP), B6, B8, B9;
  • source of minerals: calcium, iron, magnesium, phosphorus, sodium, potassium, zinc, copper;
  • rich in pectins which bind and excrete toxic compounds from the body and lower the level of cholesterol in the blood;
  • a good source of fibre;
  • a good source of potassium, tryptophan, serotonin and melatonin;
  • a source of very strong antioxidants – they slow down the aging process, prolong physical and mental performance, help fight inflammation, lower the level of LDL cholesterol;
  • a natural remedy for heart diseases;
  • rich in vitamin C which strengthens the immune system, protects against infections.
Healthy Future Sour Cherry

Antioxidant protection

Sour cherries contain powerful antioxidants such as anthocyanins and cyanidin. These compounds give the fruit an intense colour – the darker the cherries, the better for health, because they contain a higher concentration of these substances. One study found that the antioxidant properties of these substances are superior to that of vitamin E.
The anthocyanins contained in cherries have a strong anti-inflammatory effect – they slow down the aging process and protect against cancer. Also, cyanidin is more potent than aspirin, without showing any side effects.
Sour cherries also contain quercetin and melatonin, which are also very powerful antioxidants. You can read more about these two compounds later in this article.

Sour cherries and analgesic effect

Thanks to the content of strong antioxidants (mainly anthocyanidins) sour cherries are so effective in helping to reduce inflammation and pain caused by inflammation (painkiller). According to the researchers, their ability to relieve pain relies on the inhibition of the activity and production of pro-inflamma