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Superfood Health Benefits: The Cherry – Reduces Pain of Arthritis and Gout (Fights Inflammation)

Superfood Health Benefits: The Cherry – Reduces Pain of Arthritis and Gout (Fights Inflammation)

Reduce Arthritic Pain

 

People have believed that cherries helped to relieve the pain of arthritis and inflammation based on anecdotal evidence. However, a number of studies have actually shown this to be true. Tart cherries are one of the highest sources of phenolic compounds, specifically anthocyanins, which have been shown to fight inflammation – even as much as some pain medications. In fact, some researchers have concluded that tart cherries have more inflammation-fighting potential than any other food.

How do tart cherries help fight inflammation?

• Reduces uric acid levels. Excess uric acid in the blood is the culprit behind the excruciating pain of a gout attack. When participants drank 8 ounces of 100 percent tart cherry juice daily for four weeks they experienced lower levels of uric acid in their blood, which is a biomarker for inflammation and risk factors for cardiovascular disease.

  • Lowers risk of gout attacks. Patients with gout who consumed tart cherries over a two-day period showed a 35 percent lower risk of gout attacks compared to no intake. The risk of gout attacks was 75 percent lower when tart cherry intake was combined with the uric acid reducing drug allopurinol.
  • Manages osteoarthritis. Osteoarthritis is a common disease. Oregon Health & Science University found that participants who drank 10.5-ounce bottles of tart cherry juice twice daily for 21 days experienced a significant reduction in serum biomarkers of inflammation. They concluded that tart cherry juice may be an effective way for osteoarthritis patients to manage their disease.

Published Studies:
Consumption of cherries lowers plasma urate in healthy women. J Nutr. 2003 Jun;133(6):1826-9.
Tart cherry anthocyanins suppress inflammation-induced pain behaviour in rats. Behav Brain Res. 2004 Aug 12;153(1):181-8.
Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for Functional Foods. J Biomed Biotechnol. 2004;2004(5):253-258.

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