Most people eat cherries for taste. Few know they contain anthocyanins, perillyl alcohol, and ellagic acid, compounds that science shows can stop cancer cells in their tracks. Anthocyanins, the pigments that color cherries red, inhibit tumor growth, block spread, and trigger apoptosis (cell suicide) in breast, colon, and prostate cancer cells. PMID: 34063349 Perillyl alcohol, a phytochemical in cherries, activates cancer cell death pathways and disrupts cell proliferation. PMID: 8886131 Ellagic
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