The Scientific Research Council (SRC), located in Hope Gardens, St. Andrew, notes that sorrel contains a wide range of vitamins and minerals including vitamin C, calcium, niacin, riboflavin and a group of compounds called flavanoids.
Flavanoids give sorrel its deep red colour and is also recognised as a powerful antioxidant that helps to rid the body of free radicals that can cause deadly diseases. In essence the flavanoids present in sorrel may be a useful deterrent against certain types of cancer and, in general, can help to enhance the body's immune system.
Studies carried out by Dr. Juliet Bailey-Penrod at Northern Caribbean University in Mandeville, suggest that sorrel could prove detrimental to certain types of cancer cells.
In addition, scientists from the Mexican Institute of Social Security (IMSS) have proved that 'sorrel water' significantly decreases cholesterol and triglyceride levels in the blood and contributes to protection against heart diseases. Sorrel also helps to prevent the clogging of arteries resulting from excessive levels of cholesterol and triglycerides in the blood.
MORE THAN A DRINK
There's more ways to having this Christmas favourite than drinking. The SRC, which has been big on sorrel, has developed sorrel chutney and squash and the Ebony Park Heart Academy in Clarendon will soon have its sorrel jelly and jam on the market.
Juley Wynter-Robertson, Ebony Park's senior instructor and plant supervisor of Agro processing, says that the passage of Hurricane Ivan in September left them short of crops such as pepper and vegetables but an abundance of sorrel. She says that situation promoted a brainstorming session on how to use their bounty of the red stuff and from that they came up with the idea for a sorrel jelly and jam with no preservative or additives.
As an excellent source of vitamin A and C Wynter-Robertson recommends these products as a great filling for deserts, fruit salad, meat sauce, and cold cuts, especially salami.
- Nashauna Drummond
