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

Phillip Bell, David Gaze, Gareth Davison, Trevor George, Michael J. Scotter, Glyn Howatson

Research output: Contribution to journalArticlepeer-review

37 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 µmol∙L−1 (36%) at 8 h; urinary urate excretion (P < 0.05) was increased, peaking at 2 h (178 µMol∙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.
Original languageEnglish
Pages (from-to)82-90
JournalJournal of Functional Foods
Volume11
DOIs
Publication statusPublished - 1 Nov 2014

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