A 2006 review concluded that there was no link between omega-3 fatty acids consumption and cancer. This is similar to the findings of a review of studies up to February 2002 that failed to find clear effects of long and shorter chain omega-3 fats on total risk of death, combined cardiovascular events and cancer.
The cultivated forms are of the species sweet cherry (P. avium) to which most cherry cultivars belong, and the sour cherry (P. cerasus), which is used mainly for cooking. Both species originate in Europe and western Asia; they do not cross-pollinate.
Although there are hundreds of different cherry varieties grown in the United States, only about 10 of those are commercially produced. Cherries generally are separated into two sub-groups: the sour kind and the sweet kind. While some people enjoy the bitter bite of a sour cherry, they are better suited to baking.