Tart cherries elevate anti-oxidant action

April 20, 2009 at 1:42 AM
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NEW ORLEANS, April 20 (UPI) -- Eating one and a half servings of tart cherries could significantly boost anti-oxidant activity, U.S. researchers said.

University of Michigan researchers said 12 healthy adults ages 18-25 were randomly assigned to eat either one-and-a-half cups or three cups of frozen tart cherries.

Researchers analyzed participants' blood and urine at regular intervals after they ate the cherries and found increased anti-oxidant activity for up to 12 hours after eating cherries.

Principal investigator Dr. Sara L. Warber, co-director of University of Michigan Integrative Medicine, said the study documents that the anti-oxidants in tart cherries make it into the human bloodstream and are coupled with increased anti-oxidant activity that could have a positive impact.

"More research is needed, what's really great is that a reasonable amount of cherries could potentially deliver benefits, like reducing risk factors for heart disease and inflammation," Warber said in a statement.

The findings are being presented at the 2009 Experimental Biology meeting in New Orleans.

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