Transcript Research Poster - Concordia College

Just A Bowl Full of Cherries
Kathryn Haarala
Concordia College
Background
Health Benefits
Anthocyanins in Rats
As far as antioxidant levels go, tart cherries are among the top fruits
containing these powerful free-radical scavenging properties. Their
deep red color brings bountiful health benefits through providing the
antioxidant properties of anthocyanins. The American Chemical Society
stated that, “100 g of fresh and pitted cherries (20 cherries) contain
12.5-25.0 mg of anthocyanin, depending on the variety and seasonal
variations.” Cherries are a nutrient dense food, providing high amounts
of vitamins A and C in exchange for a small amount of energy. The
current studies have shown that tart cherries have high anti-oxidant
properties. New research is strongly suggesting that the anthocyanins
could potentially slow cancer development, lessen the likelihood of
heart disease, and aid in diabetes.
The bright, red, color in cherries is what makes the fruit appealing
on the outside, but it provides one of the biggest reasons why
cherries have been such a hot topic within natural pain relief in
previous years of research. Recent studies have shown that tart
cherries (Prunus cerasus) carry antioxidant properties that have
anti-inflammatory results for individuals with pain and inflammation,
specifically pertaining to joint pain found commonly in arthritis and
gout. The chemical property that has been linked to carrying the
anti-inflammatory effects are the anthocyanins. Some studies
suggest the anthocyanins block the effects of cyclooxygenase
Nutritive Value of the Tart Cherry
Serving Size
100 g
Amount Per Serving
about 20 cherries
enzymes within the body in a similar way that commercial pain
relief drugs do. Anthocyanins are antioxidants and reduce oxidative
stress, a process stemming from metabolism; they are visible
Calories
throughout the red pigments of the cherries.
Let Food Be Thy Medicine
Many people have started to take natural pain medicine containing
the cherries pain relieving properties in place of traditional pain
relief such as ibuprofen or naproxen. In a study concerning
anthocyanins and their inhibitory effects on the cyclooxygenase
enzymes (COX-1 and COX-2) it was concluded:
Vitamin A
Vitamin C
Iron
Calcium
1283 IU
10mg
.32 mg
16mg
0%
0%
0%
4%
--2%
25%
16%
1%
1%
•
Text
•
Marketing Claims
The anthocyanins within the cherries inhibited COX enzymes;
comparable to the functioning of commercial drugs such as
ibuprofen (Advil) and naproxen (Aleve). (Blando, Gerardi, Nicoletti,
2004)
Text
During October
of 2005, FDA sent out warning letters to 29 different
BHA and BHT: are antioxidants; they are used commercially to
slow the oxidation of fats within foods.
CYCLOOXYGENASE (COX-1; COX-2): These enzymes are
important in the production of prostaglandins.
PROSTAGLANDINS: The body’s natural chemicals involved in
inflammation.
CYANIDINS: Classified as flavonoid and anthocyanin. These
chemicals have anti-oxidant properties; seeking out and
destroying free-radicals that may harm the body.
C-REACTIVE PROTEIN (CRP): Plasma protein that is an
indicator of inflammation.
NITRIC OXIDE (NO): Important molecule in the regulation of
blood flow.
http://www.elook.org/nutrition/fruits/2034.html
The anthocyanins within the cherries are comparable to the
commericial antioxidants BHA and BHT.
ANTHOCYANINS: Antioxidant flavonoids that create visible plant
pigments. They are found abundantly throughout the tart cherry.
50 kcal
Total Fat
0g
Cholestrol
0mg
Sodium
3mg
Total
Carbohydrate
12g
Dietary Fiber
2g
Sugars
8g
Protein
1g
Fig. 1.1
This study looked at the behavior of inflammation pain induced rats who were orally
administered anthocyanins from tart cherries. These studies looked at the behavior of rats after
a 1% injection of carrageenan was injected, and 400 mg/kg of tart cherry anthocyanin was
given. The data suggests that anthocyanins play a beneficial role in reducing pain within the
rats. (Tall, et al. 2003)
Definitions
Food Sources and Availability
Conclusions
Through taking a closer look at the tart cherries and their
anthocyanins, it has been determined that they can lessen painful
symptoms stemming from arthritis or gout. Also the following are to be
noted:
• The cherry anthocyanins appear to suppress COX enzymes in the
same manner the steroidal drugs such as ibupofen and naproxen do.
• You can enjoy the benefits of the cherries healthy properties in a
variety of forms.
•Tart cherries are among the top fruits for antioxidant level. They
contain high levels of vitamins A and C.
The health benefits of tart cherries can be found in many different
varieties:
companies that were marketing cherries. These letters stated they
Studies channeling from the University of Michigan suggests that
as few as 20 cherries each day could naturally provide the
inflammation-fighting power of aspirin. In fact, the dose of cherries
was 10 times as potent as aspirin at inhibiting the inflammationtriggering enzymes COX-1 and COX-2. Also, the fruits benefits
remained active longer than aspirin’s. (Wang H., N.G, Nair, et al.
1999)
A study noted in The Journal of Nutrition noted the physiological
affects Bing sweet cherries had on plasma urate levels and found
plasma urate levels declined after consumption. They stated, “This
supports the reputed anti-gout efficacy of cherries” It was also
noted there was a marginal decrease in plasma C-reactive protein
(CRP) and nitric oxide (NO) concentrations. (Jacob Robert A.,
Spinozzi G., et al.)
had to remove the scientific information that described the tart
cherries natural health medicinal benefits such as the anthocyanins
1.) Fresh : available mid-May to mid- August; peak during June.
2.) Canned
present that reduce inflammation for arthritis and gout sufferers.
FDA’s logic was that stating that the cherries had medicinal
properties transformed the cherry into a drug. Therefore, being a
drug, they must have FDA’s approval to sell them within the United
States. (FDA 2005)
Through researching the abilities of the tart cherries anthocyanins, it
was noted that the cherries have an affect on lipid peroxidation. The
American Chemical Society discussed how tart cherries are now
added to some meat products to increase nutritional content. Also,
when 12% tart cherries were added to low-fat ground beef, less
rancidity occurred. (Wang H., N.G, Nair, et al. 1999)
3.) Frozen
4.) Juice
References
Blando Federica, Gerardi Carmela, and Nicoletti, Isabella(2004, June 15). Sour Cherry (Prunus cerasus L) Anthocyanins as
Ingredients for Functional Foods. Journal of Biomedicine and Biotechnology. Hindawi Publishing Corporation.
5.) Dried
FDA, (2005, October 17) Warning Letter for Products Making Unsubstantiated Drug Claims.
http://www.cfsan.fda.gov/~dms/warnltr.html
Jacob Robert A., Spinozzi Giovanna M., Simon, Vicky A., Kelley, Darshan S., Prior, Ronald L. , Hess-Pierce, Betty and Adel A.
Kader.(2003, June). Consumption of Cherries Lowers Plasma Urate in Healthy Women. The Journal of Nutrition. J. Nutr.
133:1826-1829. The American Society for Nutritional Sciences. (2003)
Tall, Jill M., Seeram, Navindra P., Zhao, Chengshui , Nair, Muraleedharan G., Meyer, Richard A. and Raja,Srinivasa N.( 2003, November 25). Tart
cherry anthocyanins suppress inflammation-induced pain behavior in rat. [pages 181-188] Behavioral Brain Research. Vol. 153 Is. 1. Elseveir B.V.
(2003)
Wang, Haibo, Nair Muraleedharan G., Strasburg Gale M., Chang Yu-Chen, Booren Alden M., Gray J. Ian, and DeWitt David L.,
(1999) Antioxidant and Antiinflammatory Activities of Anthocyanins and Their Aglycon, Cyanidin, from Tart Cherries. The American
Chemical Society. J. Nat. Prod., 1999, 62, (2), pp 294–296
Nutritional Information on Cherries, Sour :http://www.elook.org/nutrition/fruits/2034.html