Insights & Discussion
Cherries and their products have antioxidant properties, the capacity to inhibit the acute inflammatory response to urate crystals, and the ability to decrease bone resorption that is characteristic of gouty bone erosions.
Phenolics, and more specifically, the anthocyanins found abundantly in cherries, have been linked to the inhibition of IL-6, TNF-α, IL-1β, IL-8, COX-I and COX-II, as well as the downregulation of NFkB-mediated osteoclastogenesis, suggesting that cherries may have the ability to reduce both acute and chronic inflammation that play a role in recurrent gout flares and chronic destructive arthropathy. Additionally, cyanidin-3-glucoside enhanced genes related to osteoblast differentiation, suggesting that anthocyanins may also play a role in bone formation.
Discover Related Insights
Cherries and blueberries, rich in phenolic compounds, can be effectively used in pharmaceutical products, smart foods, functional beverages, and nutraceuticals to prevent or treat diseases.
2022 Molecules Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties Gonçalves AC, Nunes AR, Flores-Félix JD, Alves G, Silva LR
Review Article Anti-Diabetic Anti-Inflammatory Antioxidant
The research primarily studied the health-promoting potential of cherries and blueberries, given their high nutritional density and substantial phenolic compounds. The focus was on their ability to counteract oxidative stress markers and suppress pro-inflammatory responses, which are significant factors in chronic diseases such as diabetes. The researchers analyzed these fruits for their potential incorporation into various products such as pharmaceutical preparations, smart foods, functional beverages, and nutraceuticals.
In the discussion of the results, it was emphasized how cherries and blueberries exhibit significant biological potential. They were not only seen as effective in combatting oxidative stress and inflammation but also as potential immune boosters. The conclusions underscored the fruits' potential role as functional foods and their relevance to the burgeoning popularity of functional beverages, hinting at their promise for inclusion in a variety of health-related products.
Gout patients regularly ingesting cherry extract/juice reported fewer gout flare ups than those patients who did not supplement their diets with cherry products.
2019 Evidence-Based Complementary and Alternative Medicine Effectiveness of Cherries in Reducing Uric Acid and Gout: A Systematic Review Chen PE, Liu CY, Chien WH, Chien CW, Tung TH
Systematic Review Cherry Gout Uric Acid
The six studies included in this systematic review reported decreases in the incidence and severity of gout following the ingestion of cherries. Gout patients regularly ingesting cherry extract/juice reported fewer gout flare ups than those patients who did not supplement their diets with cherry products. Overall, we observed a positive correlation between the consumption of tart cherry juice and a decrease in serum uric acid concentration.
Daily consumption of tart cherry juice may enhance cognitive abilities in older adults, likely due to reduction of hypertension, inflammation, and oxidative stress.
2019 Food & Function Effect of Montmorency tart cherry juice on cognitive performance in older adults: a randomized controlled trial Chai SC, Jerusik J, Davis K, Wright RS, Zhang Z
Randomised Controlled Trial Anti-Ageing Anti-Inflammatory Antioxidant
In this randomized controlled trial, 37 adults aged between 65 and 80 years with normal cognitive function were assigned to consume two cups of Montmorency tart cherry juice daily for a duration of 12 weeks. Participants' subjective memory and objective cognitive performance were evaluated at the starting point and after the 12-week juice supplementation using a validated memory questionnaire and a standard assortment of tests designed for cognitive assessment. Factors such as daily caloric intake and physical activity levels were also monitored during the study.
After the 12-week intervention, participants who consumed tart cherry juice showed an improvement in their contentment with memory scores, demonstrated decreased scores of movement time, and performed better on a task of paired associates learning when compared to the control group. Notably, the results revealed that the tart cherry juice group demonstrated improvements on measures of visual sustained attention and spatial working memory relative to their own baseline values. These findings suggest that the potential benefits of tart cherry juice to cognitive abilities might be attributed to the juice's antioxidant and anti-inflammatory properties, and its capacity to reduce blood pressure.