Information on the Chinese bayberry Fruit
The Chinese bayberry has been growing in China, Japan and Southeast Asia for at least 2000 years. The fruit is one and a half to two and a half centimeters in
diameter, with a round, knobby surface that is usually a deep, bright red color,
but may vary from white to purple. The fruit’s pulp is similar in color, but may
be somewhat lighter, sweet, and very tart. A single seed that is about half the
size of the fruit is located in the center of the berry. In China, the fruits
are traditionally eaten as is. The seeds, leaves, and roots are also commonly
used for medicinal purposes and the bark of the tree is used as a yellow
dye. Besides being eaten as is, the fruit is also canned, dried, pickled,
juiced, and made into alcoholic beverages like wine. The fruit has a very short
shelf life, and often attracts insects. Soaking the fruit in saltwater can help
remove the insects prior to its preparation. Due to the problem with insects
however, the preferred form of bayberry consumption is as a juice or wine.
The bayberry is now often referred to as the “yumberry” and production in China
has increased dramatically over the last decade. Chinese Bayberry juice products
are also being imported to the U.S. from countries where the Chinese bayberry
tree commonly grows.
Vitamins, Minerals, and Phytochemical Components
Chinese Bayberries have a good sugar-acid balance and are
a source of thiamine, riboflavin, carotene, minerals, dietary fiber, and very
high levels of vitamin C. They are also a good source of the same antioxidants
(e.g. anthocyanin) that give red wine its health benefits.
In addition to anthocyanins, the bayberry contains flavonols, ellagitannins, and phenolic compounds like gallic acid, quercetin hexoside, quercetin deoxyhexoside,
and quercetin. Monosaccharides like rhamnose, arabinose, mannose, glucose, and
galactose are found in this berry as well as metal ions like calcium, magnesium,
potassium, iron, and copper. The Chinese Bayberry is unusually rich in
oligomeric proanthocyanidins (OPCs), the most powerful class of
free-radical-scavenging antioxidants. OPCs are believed to support every
metabolic system in the body by protecting it against internal and environmental
stresses. Twenty times more powerful than Vitamin C and 50 times more potent
than Vitamin E, OPCs are said to defend against cardiovascular diseases,
degenerative diseases, and premature aging. OPCs have also been shown to
boost the immune system, lower blood pressure and help lower LDL cholesterol
levels. OPCs also increase the strength and elasticity of blood vessels while
slowing down the collapse of collagen, keeping skin firm, and inhibit the
growth of cancer cells.
The Chinese bayberry has been growing in China, Japan and Southeast Asia for at least 2000 years. The fruit is one and a half to two and a half centimeters in
diameter, with a round, knobby surface that is usually a deep, bright red color,
but may vary from white to purple. The fruit’s pulp is similar in color, but may
be somewhat lighter, sweet, and very tart. A single seed that is about half the
size of the fruit is located in the center of the berry. In China, the fruits
are traditionally eaten as is. The seeds, leaves, and roots are also commonly
used for medicinal purposes and the bark of the tree is used as a yellow
dye. Besides being eaten as is, the fruit is also canned, dried, pickled,
juiced, and made into alcoholic beverages like wine. The fruit has a very short
shelf life, and often attracts insects. Soaking the fruit in saltwater can help
remove the insects prior to its preparation. Due to the problem with insects
however, the preferred form of bayberry consumption is as a juice or wine.
The bayberry is now often referred to as the “yumberry” and production in China
has increased dramatically over the last decade. Chinese Bayberry juice products
are also being imported to the U.S. from countries where the Chinese bayberry
tree commonly grows.
Vitamins, Minerals, and Phytochemical Components
Chinese Bayberries have a good sugar-acid balance and are
a source of thiamine, riboflavin, carotene, minerals, dietary fiber, and very
high levels of vitamin C. They are also a good source of the same antioxidants
(e.g. anthocyanin) that give red wine its health benefits.
In addition to anthocyanins, the bayberry contains flavonols, ellagitannins, and phenolic compounds like gallic acid, quercetin hexoside, quercetin deoxyhexoside,
and quercetin. Monosaccharides like rhamnose, arabinose, mannose, glucose, and
galactose are found in this berry as well as metal ions like calcium, magnesium,
potassium, iron, and copper. The Chinese Bayberry is unusually rich in
oligomeric proanthocyanidins (OPCs), the most powerful class of
free-radical-scavenging antioxidants. OPCs are believed to support every
metabolic system in the body by protecting it against internal and environmental
stresses. Twenty times more powerful than Vitamin C and 50 times more potent
than Vitamin E, OPCs are said to defend against cardiovascular diseases,
degenerative diseases, and premature aging. OPCs have also been shown to
boost the immune system, lower blood pressure and help lower LDL cholesterol
levels. OPCs also increase the strength and elasticity of blood vessels while
slowing down the collapse of collagen, keeping skin firm, and inhibit the
growth of cancer cells.