Tart cherry anthocyanins suppress inflammation-induced pain behavior in rat

Tall, Jill M.; Seeram, Navindra P.; Zhao, Cheng; Nair, Muraleedharan G.; Meyer, Richard A.; Raja, Srinivasa N.

doi:10.1016/j.bbr.2003.11.011

Cited by 161 publications

(115 citation statements)

References 43 publications

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“…Cyanidin is the major anthocyanin in tart cherries (Seeram et al 2001a) followed by flavan-3-ols and flavonols (Bhagwat et al 2014). Studies using cell lines, animal models, and humans demonstrated that the phytochemicals found in tart cherry confer health benefits by inducing cell-cycle arrest and apoptosis in precancerous and cancer cells (Kang et al 2003;Bobe et al 2006;Martin and Wooden 2012;Sehitoglu et al 2014), decreasing triglyceride and total cholesterol levels (Seymour et al 2008), reducing inflammation (Seeram et al 2001b;Tall et al 2004;Seymour et al 2009;Ou et al 2012), and decreasing oxidative stress (Kim et al 2005;Traustadottir et al 2009). Furthermore, a study by Kirakosyan showed that cherry anthocyanins accumulated in the brain of young rats after 3 weeks of feeding with either 1 or 10 % tart cherry-supplemented diets in a dose-dependent manner (Kirakosyan et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Tart cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats

Thangthaeng

Poulose

Gomes

et al. 2016

AGE

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High consumption of fruits and vegetables has been associated with reduced risk of debilitating diseases and improved cognition in aged populations. These beneficial effects have been attributed to the phytochemicals found in fruits and vegetables, which have previously been shown to be anti-inflammatory and modulate autophagy. Tart cherries contain a variety of potentially beneficial phytochemicals; however, little research has been done to investigate the effects of tart cherry on the aging brain. Therefore, the purpose of this study was to determine if tart cherry supplementation can improve cognitive and motor function of aged rats via modulation of inflammation and autophagy in the brain. Thirty 19-month-old male Fischer 344 rats were weight-matched and assigned to receive either a control diet or a diet supplemented with 2 % Montmorency tart cherry. After 6 weeks on the diet, rats were given a battery of behavioral tests to assess for strength, stamina, balance, and coordination, as well as learning and working memory. Although no significant effects were observed on tests of motor performance, tart cherry improved working memory of aged rats. Following behavioral testing, the hippocampus was collected for western/densitometric analysis of inflammatory (GFAP, NOX-2, and COX-2) and autophagy (phosphorylated mTOR, Beclin 1, and p62/SQSTM) markers. Tart cherry supplementation significantly reduced inflammatory markers and improved autophagy function. Daily consumption of tart cherry reduced age-associated inflammation and promoted protein/cellular homeostasis in the hippocampus, along with improvements in working memory. Therefore, addition of tart cherry to the diet may promote healthy aging and/or delay the onset of neurodegenerative diseases.

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Section: Introductionmentioning

confidence: 99%

Tart cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats

Thangthaeng

Poulose

Gomes

et al. 2016

AGE

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Section: Introductionmentioning

confidence: 99%

“…Only six of the 16 anthocyanidins identified in natural products occur frequently and in many different vegetables and fruits: cyanidin, pelargonidin, delphinidin, peonidin, petunidin and malvidin (WU; PRIOR, 2005a;. Anthocyanins are highly studied compounds because of their effects on human health as antioxidant compounds, as shown in a number of in vitro and in vivo studies HEINONEN, 2003), for their anti-inflammatory effect modulating ciclooxygenase 1 and 2 enzymes (TALL et al, 2004) and their inhibitory effect on the development of some cancer cells (HAGIWARA; YOSHINO; ICHIBARA, 2002).Among the small fruits group, including strawberry, raspberry, blueberry and blackberry crops, blackberry appears as the richest source of anthocyanins, with cyanidin content ranging from 93 to 280 mg.100 g -1 fresh weight depending on the cultivar (CONNOR et al, 2002), followed by black raspberry (up to 197 mg), blackberry (153 mg) and strawberry (32 mg) (WANG; LIN, 2000). Blackberry plants were introduced in Brazil by the Estação Experimental de Pelotas (RS), renamed…”

mentioning

confidence: 99%

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Hassimotto¹,

Mota²,

Cordenunsi³

et al. 2008

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in BrazilCaracterização físico-química e de compostos bioativos em amora-preta (Rubus sp.) cultivada no BrasilNeuza Mariko Aymoto HASSIMOTTO 1 , Renata Vieira da MOTA 2 , Beatriz Rosana CORDENUNSI 1 *, Franco Maria LAJOLO 1 IntroductionFruit and vegetable intake has proven to reduce the development of a considerable number of chronic diseases, such as cancer and cardiovascular diseases. The protective effect evidenced in laboratory and epidemiological studies has been associated with a variety of nutrient and non-nutrient constituents, being many of them characterized by their antioxidant properties (PIETTA, 2000). Among the compounds with high antioxidant capacity are ascorbic acid, tocopherols, β-carotene and phenolic compounds, especially flavonoids (DREWNOWSKI; GOMEZ-CARNERO, 2000).Anthocyanins, the glycoside form of the anthocyanidins, belong to a class of flavonoids which present water-soluble pigments responsible for the orange, red and blue colors of many fruits, vegetables, leaves, flowers and roots. Anthocyanidins vary with different hydroxyl or methoxyl substitutions in their basic structure, flavylium (2-phenylbenzopyrillium). Only six of the 16 anthocyanidins identified in natural products occur frequently and in many different vegetables and fruits: cyanidin, pelargonidin, delphinidin, peonidin, petunidin and malvidin (WU; PRIOR, 2005a;. Anthocyanins are highly studied compounds because of their effects on human health as antioxidant compounds, as shown in a number of in vitro and in vivo studies HEINONEN, 2003), for their anti-inflammatory effect modulating ciclooxygenase 1 and 2 enzymes (TALL et al., 2004) and their inhibitory effect on the development of some cancer cells (HAGIWARA; YOSHINO; ICHIBARA, 2002).Among the small fruits group, including strawberry, raspberry, blueberry and blackberry crops, blackberry appears as the richest source of anthocyanins, with cyanidin content ranging from 93 to 280 mg.100 g -1 fresh weight depending on the cultivar (CONNOR et al., 2002), followed by black raspberry (up to 197 mg), blackberry (153 mg) and strawberry (32 mg) (WANG; LIN, 2000). Blackberry plants were introduced in Brazil by the Estação Experimental de Pelotas (RS), renamed ResumoCinco cultivares de amora-preta (Rubus sp.) foram avaliadas quanto a sua capacidade antioxidante, perfil de compostos bioativos e composição físico-química. Os níveis de ácido ascórbico total, presentes na forma de ácido desidroascórbico, variaram entre 9,8 a 21,4 mg.100 g -1 (b.u.). Os principais flavonóides presentes nas cinco cultivares foram: a antocianina cianidina (66 a 80% do total de flavonóides); o flavan-3-ol epicatequina; e os flavonóis quercetina e traços de caenferol. As cinco cultivares apresentaram alta capacidade antioxidante quando avaliadas pelo sistema de co-oxidação β-caroteno/ácido linoléico, similar ao antioxidante sintético BHT, na concentração de 50 µM. A cu...

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“…Tall and colleagues demonstrated that tart cherry anthocyanins reduced inflammation-induced thermal hyperalgesia, mechanical hyperalgesia, and paw edema in a dose-dependent manner in rats [45]. The effect on thermal hyperalgesia was present at the early stages (1.5 hours), and at high doses was effective at 4.5 hours.…”

Section: Tart Cherry Pain and Muscle Damagementioning

confidence: 99%

“…There have been few studies investigating the effect of tart cherry on pain reduction in normal populations, but the results of two studies where pain was triggered suggest tart cherry anthocyanins may reduce acute inflammatory pain [19,45].…”

Section: Tart Cherry Pain and Muscle Damagementioning

confidence: 99%

Tart cherry in amelioration of pain in the elderly

Tiernan

Imrhan

Prasad

et al. 2016

NUA

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Abstract. BACKGROUND:Tart cherry, rich in bioactive polyphenols, has received attention in the past decade for reported health benefits due to its high polyphenolic content. OBJECTIVE: To determine whether there is a potential role for tart cherry or its isolated components in amelioration of pain relief in chronic diseases that may affect the elderly. METHODS:In vitro and in vivo human and animal studies that utilized tart cherry or extracts of tart cherry compounds to determine an effect on oxidative stress, inflammation, muscle damage, and pain were reviewed and summarized (Table 1). RESULTS: Tart cherry and its isolated compounds have demonstrated antioxidant and anti-inflammatory effects both in vitro and in vivo which may improve self-reported pain. In humans, these include modest improvements in gout flare incidents, and self-reported pain in fibromyalgia, osteoarthritis (OA), and conditions of induced oxidative stress and muscle damage. Beneficial biochemical changes were also reported for inflammatory and oxidative biomarkers such as serum urate, C-reactive protein (CRP), and interleukin-6 (IL-6). However, most studies reported to date have insufficient sample size, treatment duration, and statistical power to draw any firm conclusions. CONCLUSIONS: Consumption of tart cherries and their bioactive constituents may be a potential novel therapy for reducing the pain associated with chronic diseases particularly common to an aged population. Larger, more rigorous trials are needed to reach any firm conclusions.

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Tart cherry anthocyanins suppress inflammation-induced pain behavior in rat

Cited by 161 publications

References 43 publications

Tart cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats

Tart cherry supplementation improves working memory, hippocampal inflammation, and autophagy in aged rats

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Tart cherry in amelioration of pain in the elderly

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