Montmorency cherry juice may reduce joint pain as experts find it lowers uric acid levels and an inflammation biomarker
The Montmorency cherry – a variety of sour cherry – seems to reduce levels of uric acid, which can have an impact on joint pain, says a new small study in the Journal of Functional Foods.
A total of 12 healthy people (average age 26 years old) were split into groups. Half were given 30ml of juice concentrate mixed with 100ml of water (works out as 90 Montmorency cherries). The others were given 60ml of juice concentrate mixed with 100ml of water (works out as 180 Montmorency cherries).
Everyone drank the juice twice a day (in the morning and before dinner) for two days. Then they waited for 10 days and drank the second amount for the same period of time.
The researchers collected blood and urine samples from the participants immediately before and at numerous intervals for 48 hours after the cherry juice was consumed. They looked at uric acid levels as these are linked to gout, and C-reactive protein levels as these are a measure of inflammation.
The results showed that blood levels of uric acid and C-reactive protein were reduced and urinary uric acid was increased following both doses of the cherry juice. And there were increases in specific antioxidants in the bloodstream after consuming the juice.
Drinking 30ml of the juice was as effective as 60ml.
“We have been investigating Montmorency tart cherries for several years because they’re a unique fruit with a high concentration of anthocyanins [antioxidants],” explains Dr Glyn Howatson who led the research. “Our current study was conducted with a healthy population, although more research is needed to determine the specific benefits of Montmorency tart cherry juice for individuals with inflammatory diseases, including gout and other arthritic conditions.”
Another team of experts found that more antioxidants were recorded in the blood after eating whole frozen Montmorency cherries (45 or 90 cherries) and remained high even 12 hours after eating the 90 cherries. They also observed cherry antioxidants in the blood and urine with both doses of the whole cherries.
“Our observations were after a one-time consumption,” said lead author Dr E Mitchell Seymour. “It is compelling to think what could occur with more regular consumption of tart cherries, and how that could translate into possible health benefits.”
Click here to read the original research.
Image credit: Cherry Marketing Institute
Subscribe to Arthritis Digest, the UK’s fastest growing arthritis magazine for all the latest arthritis news, reviews and celebrity interviews. You’ll know what your doctor is talking about, what new drugs are in the pipeline and be up to date on helpful products. Hard copy and digital versions both available. Click here for more information.
