Montmorency tart cherry (Prunus cerasus L.) concentrate lowers uric acid, independent of plasma cyanidin-3-O-glucosiderutinoside

Phillip G. Bell; David C. Gaze; Gareth W. Davison; Trevor George; Michael J. Scotter; Glyn Howatson

doi:10.1016/j.jff.2014.09.004

Montmorency tart cherry (Prunus cerasus L.) concentrate lowers uric acid, independent of plasma cyanidin-3-O-glucosiderutinoside

Phillip G. Bell, David C. Gaze, Gareth W. Davison, Trevor George, Michael J. Scotter, Glyn Howatson^*

^*Corresponding author for this work

Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

57 Citations (Scopus)

Abstract

Two doses (30 and 60 mL) of Montmorency tart cherry concentrate (MC) were used to investigate their impact on physiological indices of uric acid activity, inflammation and the bioavailability of the major anthocyanin (CYA-3-O-GluRut). Following MC supplementation plasma CYA-3-O-GluRut increased (P <0.05), with a greater uptake in the 60 mL dose found at 1 h. Serum urate was decreased (P <0.001) with a peak change (% of baseline) of 178 mu mol.L-1 (36%) at 8 h; urinary urate excretion (P <0.05) was increased, peaking at 2 h (178 mu Mol.mMol creatinine(-1) [250%]). Serum hsCRP (P <0.001) was decreased with peak decrements of 3.19 mg.L-1 (29%).

These data show that MC impacts upon the activity of uric acid and lowers hsCRP, previously proposed to be useful in managing pathological conditions such as gouty arthritis; the findings suggest that changes in the observed variables are independent of the dose provided. (C) 2014 Elsevier Ltd. All rights reserved.

Original language	English
Pages (from-to)	82-90
Number of pages	9
Journal	Journal of functional foods
Volume	11
DOIs	https://doi.org/10.1016/j.jff.2014.09.004
Publication status	Published - Nov 2014

Keywords

Montmorency cherries
Recovery
Gout
Inflammation
CIRCULATING CONCENTRATIONS
NONACYLATED ANTHOCYANINS
STRAWBERRY ANTHOCYANINS
CARDIOVASCULAR-DISEASE
ALPHA-TOCOPHEROL
IN-VITRO
BIOAVAILABILITY
JUICE
HUMANS
INFLAMMATION

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.jff.2014.09.004

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@article{ac412afc594647a8a7fa916f2a5d5ab5,

title = "Montmorency tart cherry (Prunus cerasus L.) concentrate lowers uric acid, independent of plasma cyanidin-3-O-glucosiderutinoside",

abstract = "Two doses (30 and 60 mL) of Montmorency tart cherry concentrate (MC) were used to investigate their impact on physiological indices of uric acid activity, inflammation and the bioavailability of the major anthocyanin (CYA-3-O-GluRut). Following MC supplementation plasma CYA-3-O-GluRut increased (P <0.05), with a greater uptake in the 60 mL dose found at 1 h. Serum urate was decreased (P <0.001) with a peak change (% of baseline) of 178 mu mol.L-1 (36%) at 8 h; urinary urate excretion (P <0.05) was increased, peaking at 2 h (178 mu Mol.mMol creatinine(-1) [250%]). Serum hsCRP (P <0.001) was decreased with peak decrements of 3.19 mg.L-1 (29%).These data show that MC impacts upon the activity of uric acid and lowers hsCRP, previously proposed to be useful in managing pathological conditions such as gouty arthritis; the findings suggest that changes in the observed variables are independent of the dose provided. (C) 2014 Elsevier Ltd. All rights reserved.",

keywords = "Montmorency cherries, Recovery, Gout, Inflammation, CIRCULATING CONCENTRATIONS, NONACYLATED ANTHOCYANINS, STRAWBERRY ANTHOCYANINS, CARDIOVASCULAR-DISEASE, ALPHA-TOCOPHEROL, IN-VITRO, BIOAVAILABILITY, JUICE, HUMANS, INFLAMMATION",

author = "Bell, {Phillip G.} and Gaze, {David C.} and Davison, {Gareth W.} and Trevor George and Scotter, {Michael J.} and Glyn Howatson",

year = "2014",

month = nov,

doi = "10.1016/j.jff.2014.09.004",

language = "English",

volume = "11",

pages = "82--90",

journal = "Journal of functional foods",

issn = "1756-4646",

publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Montmorency tart cherry (Prunus cerasus L.) concentrate lowers uric acid, independent of plasma cyanidin-3-O-glucosiderutinoside

AU - Bell, Phillip G.

AU - Gaze, David C.

AU - Davison, Gareth W.

AU - George, Trevor

AU - Scotter, Michael J.

AU - Howatson, Glyn

PY - 2014/11

Y1 - 2014/11

N2 - Two doses (30 and 60 mL) of Montmorency tart cherry concentrate (MC) were used to investigate their impact on physiological indices of uric acid activity, inflammation and the bioavailability of the major anthocyanin (CYA-3-O-GluRut). Following MC supplementation plasma CYA-3-O-GluRut increased (P <0.05), with a greater uptake in the 60 mL dose found at 1 h. Serum urate was decreased (P <0.001) with a peak change (% of baseline) of 178 mu mol.L-1 (36%) at 8 h; urinary urate excretion (P <0.05) was increased, peaking at 2 h (178 mu Mol.mMol creatinine(-1) [250%]). Serum hsCRP (P <0.001) was decreased with peak decrements of 3.19 mg.L-1 (29%).These data show that MC impacts upon the activity of uric acid and lowers hsCRP, previously proposed to be useful in managing pathological conditions such as gouty arthritis; the findings suggest that changes in the observed variables are independent of the dose provided. (C) 2014 Elsevier Ltd. All rights reserved.

AB - Two doses (30 and 60 mL) of Montmorency tart cherry concentrate (MC) were used to investigate their impact on physiological indices of uric acid activity, inflammation and the bioavailability of the major anthocyanin (CYA-3-O-GluRut). Following MC supplementation plasma CYA-3-O-GluRut increased (P <0.05), with a greater uptake in the 60 mL dose found at 1 h. Serum urate was decreased (P <0.001) with a peak change (% of baseline) of 178 mu mol.L-1 (36%) at 8 h; urinary urate excretion (P <0.05) was increased, peaking at 2 h (178 mu Mol.mMol creatinine(-1) [250%]). Serum hsCRP (P <0.001) was decreased with peak decrements of 3.19 mg.L-1 (29%).These data show that MC impacts upon the activity of uric acid and lowers hsCRP, previously proposed to be useful in managing pathological conditions such as gouty arthritis; the findings suggest that changes in the observed variables are independent of the dose provided. (C) 2014 Elsevier Ltd. All rights reserved.

KW - Montmorency cherries

KW - Recovery

KW - Gout

KW - Inflammation

KW - CIRCULATING CONCENTRATIONS

KW - NONACYLATED ANTHOCYANINS

KW - STRAWBERRY ANTHOCYANINS

KW - CARDIOVASCULAR-DISEASE

KW - ALPHA-TOCOPHEROL

KW - IN-VITRO

KW - BIOAVAILABILITY

KW - JUICE

KW - HUMANS

KW - INFLAMMATION

U2 - 10.1016/j.jff.2014.09.004

DO - 10.1016/j.jff.2014.09.004

M3 - Article

SN - 1756-4646

VL - 11

SP - 82

EP - 90

JO - Journal of functional foods

JF - Journal of functional foods

ER -

Montmorency tart cherry (Prunus cerasus L.) concentrate lowers uric acid, independent of plasma cyanidin-3-O-glucosiderutinoside

Abstract

Keywords

UN SDGs

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