Showing Food Chinese bayberry
| General Information | |||||||||||
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| Name | Chinese bayberry | ||||||||||
| Scientific Name | Myrica rubra | ||||||||||
| Description | Chinese bayberry, Myrica rubra, is a subtropical fruit native to China and Japan. It is widely consumed in East Asia, particularly in China, Japan, and Korea. The fruit is often eaten fresh, used in jams, jellies, and desserts, and made into wine and tea. Chinese bayberry has a sweet and slightly tart taste, with a distinctive aroma and a vibrant crimson to dark purple-red color. Rich in antioxidants, vitamins, and minerals, Chinese bayberry offers several health benefits, including anti-inflammatory and anti-cancer properties (PMID: 35164115). The fruit is particularly high in anthocyanins, powerful antioxidants responsible for its deep red color (PMID: 39796354). In traditional Chinese medicine, Chinese bayberry is used to treat various ailments, including fever and digestive issues. The fruit is often pickled or dried to preserve it, and its seeds are used as a natural dye. Interestingly, Chinese bayberry is usually harvested by hand, as the fruit is highly perishable and requires gentle handling to maintain its quality. | ||||||||||
| Primary ID | FOOD00852 | ||||||||||
| Picture | Not Available | ||||||||||
| Classification | |||||||||||
| Group | Fruits | ||||||||||
| Sub-Group | Berries | ||||||||||
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| ITIS ID | 845180 | ||||||||||
| Wikipedia ID | Myrica rubra | ||||||||||
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