Cherries and health

A review

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

Research output: Contribution to journalArticle

128 Citations (Scopus)

Abstract

Cherries, and in particular sweet cherries, are a nutritionally dense food rich in anthocyanins, quercetin, hydroxycinnamates, potassium, fiber, vitaminC, carotenoids, and melatonin.UVconcentration, 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.

Original languageEnglish (US)
Pages (from-to)1-12
Number of pages12
JournalCritical Reviews in Food Science and Nutrition
Volume51
Issue number1
DOIs
StatePublished - Jan 2011

Fingerprint

Health
Food
Nutrients
Insurance Benefits
prostaglandin synthase
Anthocyanins
Enzyme inhibition
Anticarcinogenic Agents
Medical problems
Antioxidants
Potassium
enzyme inhibition
animal experimentation
Quercetin
nutrients
Animals
Prunus avium
melatonin
anticarcinogenic activity
Melatonin

Keywords

  • Anthocyanin
  • Antioxidant
  • Cancer
  • Diabetes
  • Harvest
  • Sweet cherries

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Cherries and health : A review. / McCune, Letitia M.; Kubota, Chieri; Stendell-Hollis, Nicole R.; Thomson, Cynthia.

In: Critical Reviews in Food Science and Nutrition, Vol. 51, No. 1, 01.2011, p. 1-12.

Research output: Contribution to journalArticle

McCune, Letitia M. ; Kubota, Chieri ; Stendell-Hollis, Nicole R. ; Thomson, Cynthia. / Cherries and health : A review. In: Critical Reviews in Food Science and Nutrition. 2011 ; Vol. 51, No. 1. pp. 1-12.
@article{5a3ffe2970a04c148a3db436e959507c,
title = "Cherries and health: A review",
abstract = "Cherries, and in particular sweet cherries, are a nutritionally dense food rich in anthocyanins, quercetin, hydroxycinnamates, potassium, fiber, vitaminC, carotenoids, and melatonin.UVconcentration, 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 = "Anthocyanin, Antioxidant, Cancer, Diabetes, Harvest, Sweet cherries",
author = "McCune, {Letitia M.} and Chieri Kubota and Stendell-Hollis, {Nicole R.} and Cynthia Thomson",
year = "2011",
month = "1",
doi = "10.1080/10408390903001719",
language = "English (US)",
volume = "51",
pages = "1--12",
journal = "Critical Reviews in Food Science and Nutrition",
issn = "1040-8398",
publisher = "Taylor and Francis Ltd.",
number = "1",

}

TY - JOUR

T1 - Cherries and health

T2 - A review

AU - McCune, Letitia M.

AU - Kubota, Chieri

AU - Stendell-Hollis, Nicole R.

AU - Thomson, Cynthia

PY - 2011/1

Y1 - 2011/1

N2 - Cherries, and in particular sweet cherries, are a nutritionally dense food rich in anthocyanins, quercetin, hydroxycinnamates, potassium, fiber, vitaminC, carotenoids, and melatonin.UVconcentration, 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.

AB - Cherries, and in particular sweet cherries, are a nutritionally dense food rich in anthocyanins, quercetin, hydroxycinnamates, potassium, fiber, vitaminC, carotenoids, and melatonin.UVconcentration, 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.

KW - Anthocyanin

KW - Antioxidant

KW - Cancer

KW - Diabetes

KW - Harvest

KW - Sweet cherries

UR - http://www.scopus.com/inward/record.url?scp=78651481486&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=78651481486&partnerID=8YFLogxK

U2 - 10.1080/10408390903001719

DO - 10.1080/10408390903001719

M3 - Article

VL - 51

SP - 1

EP - 12

JO - Critical Reviews in Food Science and Nutrition

JF - Critical Reviews in Food Science and Nutrition

SN - 1040-8398

IS - 1

ER -