Black chokeberries are composed of significantly high amounts of phenolic flavonoid phyto-chemicals called anthocyanins. These flavonoid poly-phenolic antioxidants have proven health benefits through scavenging dangerous oxygen free radicals from the body. Total anthocyanin content in the choke berries is 1480 mg per 100 g of fresh berries, and proanthocyanidin concentration is 664 mg per 100 g (Wu et al. 2004, 2006). Scientific studies have shown that consumption of berries on regular basis offers potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections. (- By Dr. Paul Gross, 2007-07-09).
Note: All this and more, I learned about chokeberries after my mother asked me and my sister Bev to take her berry picking. She had her eyes on some great berry-laden bushes near where she lives. We picked 20 gallons of the plump fruits, and barely made a dent in the available harvest. We left the rest for the birds, and anyone else who might come along. Now that I know what a fantastic food this is, I will work it into my diet regularly. Hence, I’m off in search of recipes and serving ideas.