Tart cherry juice appears to reduce C-reactive protein levels (an inflammatory biomarker) and LDL(bad)-cholesterol

In January 2019 researchers from the USA and China published the results of their study to assess the effect of tart cherry juice on blood biomarkers of inflammation and oxidative stress. A total of 37 men and women, aged between 65-80 years, consumed either 480 ml of tart cherry juice or a control drink daily for 12 weeks. Several blood biomarkers of inflammation and oxidative stress were assessed both at the start and end of the study. Results showed that tart cherry juice significantly increased the blood levels of DNA repair activity of 8-oxoguanine glycosylase and significantly lowered the C-reactive protein level when compared to the control group. A further analysis revealed that the tart cherry juice had reduced that C-reactive protein by 25%, malondialdehyde level by 3% and the LDL(bad)-cholesterol by 11% when compared to the levels at the start of the study. Further research is required.

Chai SC et al. Effects of Tart Cherry Juice on Biomarkers of Inflammation and Oxidative Stress in Older Adults. Nutrients. 2019 Jan 22;11(2). pii: E228.

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