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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