Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices.
Oksuz T, Tacer-Caba Z, Nilufer-Erdil D, Boyacioglu D.
J Food Sci Technol. 2019 Sep;56(9):4177-4188. doi: 10.1007/s13197-019-03888-2.

No Effect of Tart Cherry Juice or Pomegranate Juice on Recovery from Exercise-Induced Muscle Damage in Non-Resistance Trained Men.
Lamb KL, Ranchordas MK, Johnson E, Denning J, Downing F, Lynn A.
Nutrients. 2019 Jul 14;11(7). pii: E1593. doi: 10.3390/nu11071593.

Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams.
Vukoja J, Pichler A, Kopjar M.
Foods. 2019 Jul 12;8(7). pii: E255. doi: 10.3390/foods8070255.

Effects of Sweet Cherry Polyphenols on Enhanced Osteoclastogenesis Associated With Childhood Obesity.
Corbo F, Brunetti G, Crupi P, Bortolotti S, Storlino G, Piacente L, Carocci A, Catalano A, Milani G, Colaianni G, Colucci S, Grano M, Franchini C, Clodoveo ML, D'Amato G, Faienza MF.
Front Immunol. 2019 May 3;10:1001. doi: 10.3389/fimmu.2019.01001

Tart Cherry Concentrate Does Not Alter the Gut Microbiome, Glycaemic Control or Systemic Inflammation in a Middle-Aged Population.
Lear R, O'Leary M, O'Brien Andersen L, Holt CC, Stensvold CR, van der Giezen M, Bowtell JL.
Nutrients. 2019 May 13;11(5). pii: E1063. doi: 10.3390/nu11051063.

Tuscan Varieties of Sweet Cherry Are Rich Sources of Ursolic and Oleanolic Acid: Protein Modeling Coupled to Targeted Gene Expression and Metabolite Analyses.
Berni R, Hoque MZ, Legay S, Cai G, Siddiqui KS, Hausman JF, Andre CM, Guerriero G.
Molecules. 2019 Apr 22;24(8). pii: E1590. doi: 10.3390/molecules24081590.

Cherry Extract from Prunus avium L. to Improve the Resistance of Endothelial Cells to Oxidative Stress: Mucoadhesive Chitosan vs. Poly(lactic-co-glycolic acid) Nanoparticles.
Beconcini D, Fabiano A, Di Stefano R, Macedo MH, Felice F, Zambito Y, Sarmento B.
Int J Mol Sci. 2019 Apr 10;20(7). pii: E1759. doi: 10.3390/ijms20071759.

Cherry Anthocyanins Regulate NAFLD by Promoting Autophagy Pathway.
Chu Q, Zhang S, Chen M, Han W, Jia R, Chen W, Zheng X.
Oxid Med Cell Longev. 2019 Feb 25;2019:4825949. doi: 10.1155/2019/4825949

Exploring the phenolic profile, antioxidant, antidiabetic and anti-hemolytic potential of Prunus avium vegetal parts.
Jesus F, Gonçalves AC, Alves G, Silva LR.
Food Res Int. 2019 Feb;116:600-610. doi: 10.1016/j.foodres.2018.08.079

Comparison of phenolic compounds profile and antioxidant properties of different sweet cherry (Prunus avium L.) varieties.
Acero N, Gradillas A, Beltran M, García A, Muñoz Mingarro D.
Food Chem. 2019 May 1;279:260-271. doi: 10.1016/j.foodchem.2018.12.008.

Tart Cherry Prevents Bone Loss through Inhibition of RANKL in TNF-Overexpressing Mice.
Moon N, Effiong L, Song L, Gardner TR, Soung DY.
Nutrients. 2018 Dec 29;11(1). pii: E63. doi: 10.3390/nu11010063.

Cherry 

Description

• The cherry is a fleshy drupe produced by different cultivars of Prunus avium (sweet cherry) and Prunus cerasus (sour/tart cherry), belonging to the Rosaceae family.

• It has juicy pulp and a smooth, glossy skin, with colour ranging from light red to very dark red, almost black.

• Flavour ranges from sweet to distinctly tart, depending on species and cultivar.

• Cherries are consumed fresh, processed, or used as an ingredient in a wide range of food products.
  
  Many varieties of cherries: Sour, ferrovia, canada giant, lapins, germersdorfer etc.

Common name: Cherry (sweet cherry)

Parent plant: Prunus avium (L.) L.
(for completeness: sour cherry / Morello / tart cherry is Prunus cerasus L., a different but related species)

Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Rosales
Family: Rosaceae
Genus: Prunus
Species: Prunus avium (L.) L.

Cultivation and growth conditions

Climate

Sweet cherry is a typical temperate-climate species.

• Requires cold winters to satisfy its chilling requirement (dormancy).

• Very sensitive to late spring frosts, which can damage flowers and young fruits.

• Optimal growth temperatures: about 18–25 °C.

• Does not perform well in very hot, dry summers, which reduce fruit size and quality.

Sun exposure

Prefers full sun, which:

• enhances photosynthesis,

• promotes flowering and fruit set,

• increases sugar content and color intensity of cherries.

In shaded locations, yield is low and fruits are less sweet and less colored.

Soil

Sweet cherry prefers soils that are:

• deep and well drained,

• medium-textured or slightly light,

• rich in organic matter,

• with slightly acidic to neutral pH (6.0–7.5).

It is very sensitive to heavy, clayey soils with waterlogging, which favor collar and root rot.
Highly calcareous soils may cause iron chlorosis in some cultivars and rootstocks.

Irrigation

Water requirement is medium, but critical at specific stages:

• In spring, during vegetative growth and fruit set.

• In the weeks before ripening, to support fruit enlargement and juiciness.

Excess water close to harvest, especially after dry periods, can cause fruit cracking (skin splitting).
Steady, moderate soil moisture is preferable to strong fluctuations.

Temperature

• Germination (from seed): 5–15 °C (mainly for rootstock production, not for commercial varieties).

• Vegetative growth: 15–25 °C.

• Flowers are damaged by frost around –1/–2 °C.

• High summer temperatures above 32–35 °C with limited water cause stress, sunburn, and small fruits.

Cherry requires a certain number of chilling hours in winter (varies by cultivar) to ensure proper flowering the following spring.

Fertilization

Sweet cherry responds well to balanced fertilization:

• Nitrogen: promotes vegetative growth; should be applied with moderation to avoid excessive vigor and reduced fruiting.

• Phosphorus: supports root development and flowering.

• Potassium: crucial for fruit quality (sugars, color, firmness) and stress resistance.

The application of organic matter (well-rotted manure or compost) improves soil structure and water- and nutrient-holding capacity.

Crop care

• Training (formative pruning) in the first years to shape the canopy (e.g. open vase, central leader, spindle).

• Maintenance / production pruning in subsequent years to balance growth and yield.

• Thinning of internal branches to improve light penetration and air circulation.

• Monitoring of major pests:

  • cherry fruit fly,

  • aphids,

  • sawflies,

  • scale insects.

• Control of diseases:

  • brown rot (Monilinia),

  • shot hole disease (Coryneum),

  • bacterial canker and blights.

Good canopy aeration and proper soil drainage significantly reduce disease incidence.

Harvest

Sweet cherries are harvested in late spring to early summer, depending on cultivar and region.

• Fruits are harvested fully colored and sweet, as they do not significantly ripen after picking.

• Harvest is often staggered over several weeks.

• Cherries are usually harvested with the stem attached, to improve shelf life and reduce rot.

The fruit is delicate: harvesting is done preferably during cool hours, and handling must be gentle to avoid bruising.

Propagation

Sweet cherry is propagated mainly by grafting:

• Commercial cultivars are grafted onto selected rootstocks (vigorous or dwarfing, tolerant to specific soils and diseases).

• Seed propagation is used mostly for rootstock production or breeding, as it does not preserve the cultivar’s fruit traits.

Grafted trees usually start bearing fruit after 3–5 years, depending on rootstock, cultivar, and orchard management.

Indicative nutritional values per 100 g

• Energy: ~50–65 kcal 

• Water: ~80–82 g

• Total carbohydrates: ~12–16 g

  • simple sugars: ~10–13 g

• Dietary fibre: ~2 g

• Protein: ~1 g

• Total fat: ~0,2–0,3 g

  • SFA (saturated fatty acids – may be neutral or unfavourable in excess): very low

  • MUFA: traces

  • PUFA: traces (mainly n-6)

• Vitamins: vitamin C, carotenoids, small amounts of B-group vitamins

• Minerals: potassium (predominant), calcium, magnesium, phosphorus

• Bioactive compounds: anthocyanins, other polyphenols, small amounts of natural melatonin 

Key constituents

• Natural sugars (glucose, fructose, sucrose)

• Soluble and insoluble dietary fibre

• Polyphenols (anthocyanins such as cyanidin-3-glucoside and cyanidin-3-rutinoside, hydroxycinnamic acids, flavonols, flavan-3-ols) 

• Vitamin C and carotenoids

• Minerals (especially potassium)

• Trace amounts of endogenous melatonin

• Volatile aroma compounds (aldehydes, alcohols, esters)

Production process

• Cultivation

  • Orchards with selected cultivars for yield, sweetness, firmness, and resistance to cracking or diseases.

• Harvesting

  • Usually hand-picked to preserve fruit integrity; cherries do not significantly ripen after harvest.

• Sorting and grading

  • Removal of defective fruit and grading by size, colour, and ripeness.

• Washing and sanitisation

  • With potable water, often using spray or flume systems.

• Storage

  • Refrigerated conditions (around 0–2 °C, high relative humidity) to reduce respiration and water loss.

• Processing (when applicable)

  • Pitting/stoning, pasteurisation, candying, freezing, concentration, jam or juice production.

• Packaging

  • Trays, clamshells, bags, sometimes with modified atmosphere packaging to prolong shelf-life.

Physical properties

• Shape: spherical to slightly ovoid

• Average weight: 6–10 g per fruit (sweet cherry)

• Colour: bright red to dark red/purple, depending on cultivar and maturity

• Texture: from firm and crisp to soft and juicy

• pH: typically 3.4–4.0 (slightly acidic)

• Water activity (aw): high, favouring rapid spoilage if not refrigerated

Sensory and technological properties

• Balanced sweet–acidic taste; sour cherries clearly more tart than sweet cherries.

• Characteristic fruity aroma; processed products may show almond-like notes (from kernel-derived compounds).

• High colouring capacity due to anthocyanins, useful as natural red pigment in foods. 

• High juiciness, suitable for juices, nectars, and purees.

• Sensitive to temperature abuse: quality and firmness deteriorate quickly if the cold chain is broken.

• Flesh structure suitable for short-term storage or rapid processing after harvest.

Food applications

• Fresh consumption as table fruit.

• Jams, preserves, compotes, and fruit spreads.

• Confectionery and bakery (cakes, pies, tarts, pastries).

• Ice creams, sorbets, frozen desserts, and dairy (yogurt, fermented milk drinks).

• Syrups, toppings, and fruit preparations for food industry.

• Beverages: juices, nectars, soft drinks, flavoured waters; in some markets, alcoholic beverages (liqueurs, wines, beers with cherry flavour).

• Candied cherries and amarena-type products for pastry and gelato.

Nutrition and health

• Cherries provide vitamins, fibre, and polyphenols that support overall diet quality.

• Anthocyanins and other phenolics show antioxidant and anti-inflammatory activity in experimental models, potentially supporting vascular and metabolic health. 

• Dietary fibre contributes to normal bowel function and satiety.

• Potassium intake supports normal blood pressure regulation within a balanced diet.

• Natural sugars are present in moderate amounts: portion control is advisable in energy-restricted diets or for people with altered glucose metabolism.

Portion note

• Typical reasonable portion: 80–150 g, corresponding roughly to 10–20 cherries depending on size.

Allergens and intolerances

• Possible oral allergy syndrome (OAS) in individuals sensitised to birch pollen (cross-reactivity).

• Histamine or biogenic amines may accumulate in certain long-stored or fermented products.

• Cherries themselves are not among the EU “major allergens”, but cross-contamination with regulated allergens can occur in processed foods.

Storage and shelf-life

• Refrigerated storage at ~0–2 °C and high relative humidity (90–95%) allows about 5–7 days of acceptable quality for sweet cherries; sour cherries may have slightly shorter shelf-life. 

• At ambient temperature, sound fruit generally remains acceptable only 1–2 days.

• Frozen cherries: up to 10–12 months at –18 °C, with possible gradual loss of texture and colour.

• Cherries should ideally be washed just before consumption, not before storage, to limit microbial growth and skin damage.

Safety and regulatory

• Subject to European (and national) regulations on maximum residue levels (MRLs) for plant protection products, hygiene, contaminants, and marketing standards.

• Application of GMP/HACCP is required along the chain (production, packing, processing, distribution).

• Cherry pits contain cyanogenic compounds; kernels should not be ingested or crushed and ingested in significant amounts due to potential release of cyanide.

Labelling

• For fresh fruit:

  • Sales name (e.g. “cherries”, “sweet cherries”), country of origin, class, calibre, and, where required, variety.

• For processed products:

  • Ingredient list (including any added sugar, additives, or flavourings).

  • Highlighting of any regulated allergens (from added ingredients or cross-contamination) according to applicable legislation.

  • Nutrition declaration, lot identification, best-before date or use-by date, storage conditions, and name/address of the food business operator.

Troubleshooting

• Bruising and rot appearing quickly

  • Possible causes: inadequate temperature, low relative humidity, rough handling, delays between harvest and cooling.

• Loss of firmness / softening

  • Possible causes: interruption of cold chain, over-ripeness at harvest, excessive storage time.

• Colour loss or browning during processing

  • Possible causes: oxidation, inappropriate pH, long heat treatments; technological corrective actions may include faster processing, antioxidant use where allowed, better pH control.

• Undesired fermentative odours or gas formation in packed products

  • Possible causes: insufficient hygiene, insufficient pasteurisation, or leaky packaging.

Sustainability and supply chain

• Environmental impact is mainly linked to water use, fertilisers, and plant protection products.

• Sustainable practices can include integrated pest management, precision irrigation, soil conservation, and reduction of synthetic inputs.

• Proper management of processing wastewater is necessary, including monitoring of BOD/COD to limit the environmental impact of organic load.

• Short supply chains and local/seasonal consumption help reduce transport-related emissions.

• By-products (pits, skins, residual pulp) may be valorised for energy, extraction of bioactive compounds, or animal feed, contributing to circularity. 

Main INCI functions (cosmetics)

• Extracts and derivatives from cherry (e.g. Prunus avium fruit extract, seed oil, or blossom extract) can have the following typical INCI functions:

  • Antioxidant (helps protect formulations and/or skin from oxidative damage).

  • Skin conditioning (supports skin softness and smoothness).

  • Soothing (adjunct to comfort sensitive or stressed skin, depending on composition).

  • Humectant (in some glyceric extracts contributing to hydration).

  • Fragrance / perfuming (when aromatic fractions or cherry-inspired perfumes are used).

Conclusion

• Cherry is a versatile fruit with attractive sensory properties and an interesting nutritional profile, providing moderate energy, sugars, fibre, minerals, and a variety of bioactive phenolic compounds.

• It is appreciated both fresh and in many processed foods, and has potential applications in cosmetics through extracts rich in antioxidants and conditioning agents.

• From a technological and commercial point of view, careful control of temperature, handling, and processing is essential to preserve quality, safety, and consumer acceptance, while sustainable agronomic and processing practices can reduce environmental impact along the supply chain.

Mini-glossary

• SFA: Saturated fatty acids – fats without double bonds; excessive intake may be associated with increased cardiovascular risk.

• MUFA: Monounsaturated fatty acids – fats with one double bond; generally considered favourable for cardiovascular health when replacing saturated fats.

• PUFA: Polyunsaturated fatty acids – fats with two or more double bonds (including n-6 and n-3); support normal heart function within a balanced diet.

• GMP: Good manufacturing practices – basic manufacturing and hygiene principles to ensure consistent product quality and safety.

• HACCP: Hazard analysis and critical control points – preventive food safety management system that identifies, evaluates, and controls significant hazards.

• BOD: Biological oxygen demand – indicator of biodegradable organic matter in water, linked to the oxygen consumed by microorganisms.

• COD: Chemical oxygen demand – indicator of the total amount of chemically oxidisable substances in water, used to assess pollution load.

Studies

Sour cherry (Prunus cerasus L.) among the cherries is the fruit that has the most attention for its content (1): anthocyanins, phenolic acids (hydrocinnamic acid, chlorogenic acid), flavonoids (catechin, epicatechin, epigallocatechin, gallocatechin, ursolic acis, oleanoic acid). All phenolic compounds have demonstrated antioxidant activity and curative effects on gastrointestinal tract, cancer, cardiovascular disease (1).

In a study on the possibility of Prunus avium extract to counteract the progression of cancer cells in prostate cancer, researchers found that the extract decreased the viability of neoplastic and non-neoplastic cells, while it increased apoptosis in neoplastic cells of the human prostate. These results broadened our knowledge of the mechanisms by which this extract modulates cell physiology, demonstrating a broad action on the characteristics of cancer (2).

Accumulation of uric acid (hyperuricemia) can cause inflammatory arthritis and gout especially in overweight or obese people. The daily intake of 240ml of tart cherry juice for 4 weeks has significantly reduced the accumulation of uric acid and may eliminate pro-inflammatory markers in individuals at risk (3). Fennel can therefore be attributed to the tart cherry, with anti-inflammatory, antiperuricemic and antiarthritic potential (3).

In a study of 22 participants, tart cherries intake significantly reduced post-prandial triglyceride levels (4).

The ability of tart cherry juice to reduce systolic blood pressure  and LDL cholesterol in elderly people has also been confirmed. This may be partly due to its antioxidant and anti-inflammatory properties (5).

Cherry studies

References_______________________________________________________________

(1)  Biro A, Markovich A, Homoki JR, Szőllősi E, Hegedűs C, Tarapcsák S, Lukács J, Stündl L, Remenyik J. Anthocyanin-Rich Sour Cherry Extract Attenuates the Lipopolysaccharide-Induced Endothelial Inflammatory Response.  Molecules. 2019 Sep 21;24(19). pii: E3427. doi: 10.3390/molecules24193427.

Abstract. The anthocyanin content of Hungarian sour cherry is remarkable based on our preliminary investigations. Nutraceutical and pharmaceutical effects of anthocyanins have been extensively studied. The objective of this work was to investigate the the effect of purified sour cherry extract using human umbilical cord vein endothelial cells (HUVECs) as the inflammatory model. HUVECs were isolated by enzymatic digestion and characterized by flow cytometry. The optimal concentration range of sour cherry extract was selected based on MTT, apoptosis, and necrosis assays. Cells were divided into three groups, incubating with M199 medium as control, or with lipopolysaccharide (LPS) or with LPS plus anthocyanin extract (ACE). The effect of sour cherry extract on oxidative stress, pro-inflammatory factors, and arachidonic pathway was investigated. An amount of 50 μg/mL ACE (ACE50) was able to increase the level of glutathione and decrease the ROS, thereby improving the unbalanced redox status in inflammation. ACE50 lowered pro-inflammatory cytokine levels including Interleukin-6 (IL-6), regulated on activation, normal T cell expressed and secreted (RANTES), granulocyte-macrophage colony-stimulating factor (GM-CSF), and tumor necrosis factor alpha (TNF-α). ACE50 affected the arachidonic acid pathway by reducing the LPS-induced enzyme expression (cyclooxygenase-1, cyclooxygenase-2, and prostacyclin synthase). The extract under investigation seems to have a pleiotropic effect including anti-oxidative, anti-inflammatory, hemostatic, and vasoactive effects. Our results indicate that purified sour cherry extract could reduce the LPS-induced inflammatory response, thereby improving endothelial dysfunction.

(2) Silva GR, Vaz CV, Catalão B, Ferreira S, Cardoso HJ, Duarte AP, Socorro S. Sweet Cherry Extract Targets the Hallmarks of Cancer in Prostate Cells: Diminished Viability, Increased Apoptosis and Suppressed Glycolytic Metabolism.  Nutr Cancer. 2019 Sep 11:1-15. doi: 10.1080/01635581.2019.1661502.

Abstract. The present work evaluated the anticancer properties of sweet cherry (Prunus avium) extract on human prostate cells. Several sweet cherry cultivars from Fundão (Portugal) were methanol-extracted and their phytochemical composition characterized. The Saco "late harvest" extract was highly-enriched in anthocyanins and selected for use in biological assays. Non-neoplastic (PNT1A) and neoplastic (LNCaP and PC3) human prostate cells were treated with 0-2,000 μg/ml of extract for 48-96 h. Cell viability was evaluated by the MTT assay. Apoptosis, oxidative stress, and glycolytic metabolism were assessed by Western blotting and enzymatic assays. Glucose consumption and lactate production were measured spectrophotometrically. Saco cherry extract diminished the viability of neoplastic and non-neoplastic cells, whereas enhancing apoptosis in LNCaP. Cherry extract-treatment also diminished oxidative damage and suppressed glycolytic metabolism in LNCaP cells. These findings widened the knowledge on the mechanisms by which cherry extract modulate cell physiology, demonstrating their broad action over the hallmarks of cancer.

(3) Martin KR, Coles KM. Consumption of 100% Tart Cherry Juice Reduces Serum Urate in Overweight and Obese Adults Curr Dev Nutr. 2019 Feb 25;3(5):nzz011. doi: 10.1093/cdn/nzz011.

Abstract. Background: Gout is a frequently occurring, complex rheumatologic form of inflammatory arthritis caused by the accumulation of serum uric acid (sUA) and deposition of uric acid crystals in the joints and tissues of the body. Hyperuricemia is also a significant independent risk factor for all-cause and cardiovascular morbidity and mortality and is associated with hypertension, diabetes, obesity, and osteoarthritis. However, patient adherence to prescribed urate-lowering therapies ranges from 20% to 70%, suggesting that other additional strategies, such as dietary intervention with specific, efficacious foods or beverages, may be necessary to mitigate the risk of arthritis, as well as other comorbidities. Tart cherry juice (TCJ) has been used for decades by some for gout based largely on anecdotal evidence of its efficacy and its antioxidant and anti-inflammatory properties. Objectives: We designed this study to test the effect of TCJ on uricemia, lipidemia, glycemia, and inflammation in at-risk overweight and obese humans with a specific hypothesis that TCJ consumption would reduce sUA concentrations. Methods: In this randomized, placebo-controlled crossover study, we recruited overweight and obese participants with body mass index (BMI) >25.0 kg/m2 (n = 26, 18 women/8 men, 41 ±11 y; BMI 31.3 ± 6.0; 12 obese, 14 overweight) to consume 240 mL/d (8 oz/d) of either TCJ or placebo beverage, for 4 wk each with a 4-wk intervening washout period followed by 4 wk of the alternate beverage. Results: TCJ significantly reduced sUA concentration by 19.2% (P < 0.05) and reduced by 19.4% (P = 0.09) and 6.3% (P = 0.08) proinflammatory high-sensitivity C-reactive protein and monocyte chemoattractant protein-1, respectively. The participants in this study displayed risk ratios indicating increased cardiovascular disease risk and insulin resistance but no differences in the pre- and postintervention groups of either placebo or TCJ groups. Conclusion: Collectively, the data suggest that 100% TCJ reduces sUA concentrations, mitigating hyperuricemia associated with gouty arthritis. This trial was registered at clinicaltrials.gov as NCT03636529.

(4) Polley KR, Oswell NJ, Pegg RB, Cooper JA. Tart Cherry Consumption With or Without Prior Exercise Increases Antioxidant Capacity and Decreases Triglyceride Levels Following A High-Fat Meal. Appl Physiol Nutr Metab. 2019 Mar 27. doi: 10.1139/apnm-2018-0535.

Abstract. Exercise and high-phytonutrient foods may lower oxidative stress and increase antioxidant levels, which could combat the negative effects associated with a high-fat (HF) meal. The objective of this study is to test the effects of Montmorency tart cherry (Prunus cerasus L.) consumption, with or without aerobic exercise, on antioxidant responses to an HF meal. Twelve normal-weight men (aged 22 ± 3 years), participated in a randomized crossover design comprising 4 trials: (i) HF meal with Montmorency tart cherry consumption (MC), (ii) HF meal with placebo (P), (iii) exercise prior to HF meal with MC (E+MC), and (iv) exercise prior to HF meal with P (E+P). The HF meal contained 60 g of fat and was consumed with MC or P. For exercise trials, a 30-min bout of submaximal treadmill exercise was performed the afternoon prior to HF meal consumption. Antioxidant capacity and triglycerides (TG) levels were measured at baseline and at 1, 2, and 3 h postprandially. Postprandial antioxidant capacity as assessed by oxygen radical absorbance capacity was significantly higher after MC and E+MC compared with E+P (incremental area under the curve (iAUC): 2.95 ± 2.19 and 4.87 ± 1.45 vs. -1.02 ± 1.72 mmol Trolox equivalents/L for MC and E+MC vs. E+P, respectively; p < 0.01). Postprandial TG levels were significantly lower after E+MC compared with P (iAUC: 58.99 ± 19.46 vs. 107.46 ± 22.66 mmol Trolox equivalents/L for E+MC vs. P, respectively; p < 0.05). These results indicate that MC consumption alone, and in combination with prior exercise, leads to greater antioxidant capacity following an HF meal compared with prior exercise with placebo. Further, MC consumption with prior exercise led to more favorable postprandial TG levels compared with placebo.

(5) Chai SC, Davis K, Zhang Z, Zha L, Kirschner KF. Effects of Tart Cherry Juice on Biomarkers of Inflammation and Oxidative Stress in Older Adults Nutrients. 2019 Jan 22;11(2). pii: E228. doi: 10.3390/nu11020228.

Abstract. Inflammation and oxidative stress are important factors in the development of cardiovascular disease and atherosclerosis. The findings of our previous study suggest that 12 weeks consumption of tart cherry juice lowers the levels of systolic blood pressure (BP) and low-density lipoprotein (LDL) cholesterol in older adults. The present study investigated the effects of tart cherry juice on blood biomarkers of inflammation and oxidative stress. In this randomized-controlled clinical trial, a total of 37 men and women between the ages of 65⁻80 were randomly assigned to consume 480 mL of tart cherry juice or control drink daily for 12 weeks. Several blood biomarkers of inflammation and oxidative stress were assessed at baseline and after 12 weeks intervention. After the 12 weeks intervention, tart cherry juice significantly increased the plasma levels of DNA repair activity of 8-oxoguanine glycosylase (p < 0.0001) and lowered (p = 0.03) the mean c-reactive protein (CRP) level compared to the control group. There was a significant group effect observed for plasma CRP (p = 0.03) and malondialdehyde (MDA) (p = 0.03), and a borderline significant group effect observed for plasma oxidized low-density lipoprotein (OxLDL) (p = 0.07). Within group analysis showed that the plasma levels of CRP, MDA, and OxLDL decreased numerically by 25%, 3%, and 11%, respectively after 12 weeks of tart cherry juice consumption compared with corresponding baseline values. The present study suggests that the ability of tart cherry juice to reduce systolic BP and LDL cholesterol, in part, may be due to its anti-oxidative and anti-inflammatory properties. Larger and longer follow-up studies are needed to confirm these findings.