野樱莓

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fact|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。
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。

**初步研究**
，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**
水果
*水果列表

**参考文献**
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**延伸阅读**
  Aronia: The North American super berry with cancer-fighting properties date=20151027101423  by Chris Kilham Fox News, June 7, 2013

**外部连结**
  Hortnet: Aronia melanocarpa, Plant of the Month date=20210129173635