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野樱莓

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野樱莓
野樱莓
科学分类 编辑
界: 植物界 Plantae
演化支 维管植物 Tracheophyta
演化支 被子植物 Angiosperms
演化支 真双子叶植物 Eudicots
演化支 蔷薇类植物 Rosids
目: 蔷薇目 Rosales
科: 蔷薇科 Rosaceae
属: 涩石楠属 Aronia
Medik.
种:
野樱莓 A. melanocarpa
二名法
Aronia melanocarpa
野樱莓果实

野樱莓学名Aronia melanocarpa英文:Black chokeberry),是蔷薇科的一种落叶灌木,原产于北美洲东部湿树林和沼泽。野樱莓被栽培为观赏和植物和经济作物,果实可以生吃,也能用来制作酒、果酱、糖浆、果汁、茶、沙拉、啤酒和冰淇淋。

特征和分类

彼此互生,针形,圆齿和羽脉状,到了秋天树叶会变成暗红色,黑色的毛状出现在叶中脉的表面,花很小,有5个花瓣和5个萼片,并且在10-25伞状花序,果实是一个小梨果,具有非常涩的味道。

野樱莓产于北美洲东部,有两个著名的品种,其果色为红色、黑色,紫色的野樱莓是其原产地两者自然杂交而成。红色的野樱莓,通常高度为2-4公尺,叶子底部宽5-8,花为白色或淡粉色,宽约1厘米,果实为红色,4-10毫米宽,产至到冬天。

黑色的野樱莓,略小,高度几乎超过1公尺高。叶子较小,不超过6厘米宽。花是白色,宽1.5厘米,无毛与萼片,果实为黑色,6-9毫米宽,没有产至冬天。

紫色的野樱莓,果实为暗紫色偏黑色,7-10毫米的宽度,产至冬天。植物学家艾伦·威克利认为这是一种全面的物种,而不是混合红色、黑色野樱莓。

野樱莓花

产品及用途

野樱莓耐干旱、虫害、污染和疾病。波兰将野樱莓干燥,与草药茶、黑醋栗混合,野樱莓也常被用作香料或著色剂的饮料或酸奶

野樱莓成熟浆果果汁有点涩,略带点甜(中度含糖量),微酸(低pH值)。浆果有独特的风味,除了作为果汁外,也可以用来作烤面包的添加物。在美国和加拿大,野樱莓浆果则被用于果汁产品,主要的销售特点是它的抗氧化性能。

营养

野樱莓黑色的色素沉著是来自密集的多酚含量,尤其是花青素。总多酚含量为每100克新鲜果实1752毫克,花青素含量为每100克1480毫克,而原花青素浓度为每100克664毫克。[来源请求]

野樱莓也含有对人体有益矿物质和维生素,即:维生素B6、B12、E、C,叶酸,奎宁酸,多酚酸,单宁,儿茶素,槲黄素,芸香素,橙皮苷,白藜芦醇...等等。

ORAC

在抗氧化强度的标准测量中---氧自由基吸收能力和抗氧化能力指数(ORAC),野樱莓是所有水果中数值最高的---每100克含16,062 micromoles of Trolox Eq. 其原因为野樱莓所富含的花青素和原花青素,这也许可以解释其所带有的涩味。[来源请求]

初步研究

野樱莓的潜在机能可以降低造成疾病的风险[来源请求],包括:

  • 降低血液中的胆固醇
  • 结直肠癌
  • 心血管疾病
  • 慢性炎症
  • 胃粘膜疾病(消化性溃疡)
  • 眼球炎(葡萄膜炎)
  • 肝功能衰竭
  • 抗粘连性能
  • 乳腺癌
  • 高血压
  • 宫颈癌
  • 免疫调节作用

参见

参考文献

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