Chinese Bayberry
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. Medicinal Uses Based on Scientific Studies Coming Soon
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