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Cherries and Health: A Review

2010; Taylor & Francis; Volume: 51; Issue: 1 Linguagem: Inglês

10.1080/10408390903001719

1549-7852

Letitia M. McCune, Chieri Kubota, Nicole R. Stendell-Hollis, Cynthia A. Thomson,

Seed and Plant Biochemistry

Abstract Cherries, and in particular sweet cherries, are a nutritionally dense food rich in anthocyanins, quercetin, hydroxycinnamates, potassium, fiber, vitamin C, carotenoids, and melatonin. UV concentration, degree of ripeness, postharvest storage conditions, and processing, each can significantly alter the amounts of nutrients and bioactive components. These constituent nutrients and bioactive food components support the potential preventive health benefits of cherry intake in relation to cancer, cardiovascular disease, diabetes, inflammatory diseases, and Alzheimer's disease. Mechanistically, cherries exhibit relatively high antioxidant activity, low glycemic response, COX 1 and 2 enzyme inhibition, and other anti-carcinogenic effects in vitro and in animal experiments. Well-designed cherry feeding studies are needed to further substantiate any health benefits in humans. Keywords: Sweet cherriesanthocyaninantioxidantcancerdiabetesharvest ACKNOWLEDGEMENTS We would like to thank V. Hartz for analysis of cherry nutrient and phytochemical content, N. Bergier for editorial assistance, and the Washington State Fruit Commission for financial support.