Herbs (Global Traditional) · Native American
Chokecherry (Prunus virginiana) (Prunus virginiana)
Moderate Evidencebotanical1 PubMed Study
Hermetica Superfood Encyclopedia
Chokecherry (Prunus virginiana) is a North American shrub whose fruits contain high levels of anthocyanins, compounds that may provide antioxidant activity. The fruit has been used traditionally as food by Native American tribes, though no clinical trials have established health benefits.
Chokecherry (Prunus virginiana) is a North American shrub or medium-sized tree from the Rosaceae family that produces dark, bitter drupes traditionally used in foods like pies, jellies, and pemmican. The fruit contains high levels of antioxidant anthocyanins but also cyanogenic glycosides in the seeds and pits that can release toxic hydrocyanic acid.
No human clinical trials, randomized controlled trials, or meta-analyses have been conducted on chokecherry according to the available research. All existing studies focus on physicochemical properties, toxicity assessments, and food/biomass potential rather than clinical efficacy.
No clinically studied dosage ranges exist for chokecherry extracts, powder, or standardized forms as no human clinical trials have been conducted. Traditional food uses involve consuming the fruit flesh while avoiding seeds and pits due to cyanogenic glycoside toxicity. Consult a healthcare provider before starting any new supplement.
Per 100 g fresh fruit (approximate values, varying by ecotype and ripeness): Energy ~60–80 kcal; Water ~70–78 g; Carbohydrates 15–20 g (primarily sugars: glucose and fructose, with modest dietary fiber ~2–4 g); Protein ~1–2 g; Fat ~0.5–1.5 g (seed kernel contains higher lipid content, ~20–30% oil by dry weight, rich in oleic and linoleic fatty acids when processed). VITAMINS: Vitamin C ~5–15 mg (moderate, degrades significantly with drying/cooking); modest amounts of thiamine (B1), riboflavin (B2), and niacin (B3) reported but not well-quantified; traces of vitamin A as carotenoids. MINERALS: Potassium ~200–300 mg; Calcium ~30–50 mg; Magnesium ~15–25 mg; Iron ~1–2 mg (non-heme, lower bioavailability); Phosphorus ~20–40 mg; trace amounts of manganese, zinc, and copper. BIOACTIVE COMPOUNDS: Anthocyanins ~150–500 mg/100 g fresh weight (primarily cyanidin-3-glucoside and cyanidin-3-rutinoside), contributing deep purple-red pigmentation and significant in vitro antioxidant activity (ORAC values comparable to other dark-fruited Prunus species); proanthocyanidins (condensed tannins) ~100–400 mg/100 g, responsible for astringent taste; chlorogenic acid and neochlorogenic acid present as major hydroxycinnamic acids (~20–80 mg/100 g); quercetin and kaempferol glycosides in smaller quantities (~5–20 mg/100 g). CYANOGENIC GLYCOSIDES: Amygdalin and prunasin concentrated primarily in seeds, bark, and leaves (~1–2.5% dry weight in seeds); fruit flesh contains substantially lower levels (~trace to 0.01%); enzymatic hydrolysis releases hydrogen cyanide (HCN) upon tissue disruption. Traditional processing methods (drying, pounding, cooking) significantly reduce HCN through volatilization. BIOAVAILABILITY NOTES: Anthocyanin bioavailability is generally low (~1–5% absorption in humans), though colonic metabolites may contribute additional biological activity; tannin content may reduce iron and protein digestibility; drying and pemmican preparation (traditional methods) concentrate sugars, minerals, and anthocyanins per serving but degrade vitamin C; fat-soluble compounds in seed kernel are more bioavailable when consumed with lipids, as in traditional pemmican preparation with rendered fat.
Chokecherry fruits contain anthocyanins, particularly cyanidin-3-glucoside and pelargonidin-3-glucoside, which may scavenge free radicals and reduce oxidative stress through electron donation. These compounds could theoretically modulate inflammatory pathways by inhibiting nuclear factor-kappa B (NF-κB) activation. However, specific molecular mechanisms remain unconfirmed in humans due to lack of clinical research.
No human clinical trials have been conducted on chokecherry supplementation or consumption. Laboratory studies have identified anthocyanin content in the fruits, suggesting potential antioxidant capacity in vitro. Traditional use data indicates nutritional value when fruits are properly processed, but this has not been validated through controlled studies. The absence of clinical evidence makes it impossible to quantify any health outcomes or establish effective dosages.
Chokecherry seeds, bark, and leaves contain amygdalin, which releases hydrogen cyanide when digested and can cause cyanide poisoning if consumed in large quantities. Only the ripe fruit flesh is considered safe for consumption when seeds are removed. No drug interactions have been documented, but the lack of clinical data means potential interactions remain unknown. Pregnant and breastfeeding women should avoid chokecherry products due to insufficient safety data and cyanide content in plant parts.
