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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

叶彼此互生，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米，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米高。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着色剂的饮料或酸奶。

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着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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延伸阅读

外部链接

检索自“https://zh.wikipedia.org/w/index.php?title=野櫻莓&oldid=70882678”