Sour Cherry and Its Kernels: From Cultivation to Health and Industrial Applications Publisher



Mazaheri Y ; Shokri S ; Sadighara P
Source: Sustainable Kernel Utilization: Chemistry, Processing, Health Functionality, and Bio-Economy Published:2026

Abstract

Cherries are one of the most widely cultivated and delicious fruits of the Rosaceae family, which, besides being consumed fresh, have significant nutritional and industrial value. Several scientific studies were reviewed for the preparation of this review to demonstrate the principal constituents, nutritional value, and industrial applications of cherries and their seeds. This fruit is a source of everyday energy, as well as a primary source of fiber, vitamins, minerals, and various nutritional compounds, including anthocyanins and polyphenols. Cherries also contain smaller quantities of vitamins (B and vitamin E). Cherries are recognized as a good source of potassium, calcium, magnesium, and phosphorus. Consuming cherries daily can help reduce inflammation, control blood sugar levels, induce sleep, and lower the risk of heart disease and diabetes. Cherry kernel, on the other hand, is a byproduct of this fruit that is full of intriguing potentiality. The kernel oil consists of high proportions of unsaturated fatty acids, such as oleic and linoleic, and can be applied in the food and cosmetic industries. Nevertheless, the presence of the amygdalin compound and possible release of cyanide make direct use of the pit require processing and sterilization. © 2027 selection and editorial matter, Mohd Aaqib Sheikh, Nisar Ahmad Mir and Mohd Khalid Gul; individual chapters, the contributors.