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

Bell, Phillip, Gaze, David, Davison, Gareth, George, Trevor, Scotter, Michael J. and Howatson, Glyn (2014) Montmorency tart cherry (Prunus cerasus L.) concentrate lowers uric acid, independent of plasma cyanidin-3-O-glucosiderutinoside. Journal of Functional Foods, 11. pp. 82-90. ISSN 17564646

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Official URL: http://dx.doi.org/10.1016/j.jff.2014.09.004

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.

Item Type: Article
Subjects: B400 Nutrition
D600 Food and Beverage studies
Department: Faculties > Health and Life Sciences > School of Life Sciences > Applied Sciences
Depositing User: Paul Burns
Date Deposited: 07 Nov 2014 14:07
Last Modified: 03 Nov 2016 12:47
URI: http://nrl.northumbria.ac.uk/id/eprint/18005

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